Quinoa Fried Rice

 A new healthy take on the traditional Chinese dish, vegetable fried rice.  Wahoo!  And its seriously just as good.

I am a sucker for fried foods.  Everything fried just tastes really good, but I have been investing more time on creating healthier meal options for my family and it definately doesn't include "fried" foods.

As I mentioned in one of my earlier posts from this week "How Vegetarians Get Protein", one of the sources is quinoa.  There are sooooo many things you can do with quinoa, but it can always be used as a supplement for any type of rice dish.  There are also several ways to cook quinoa and most often I cook mine on the stove, but for this particular dinner I wanted the quinoa to be a little more sticky so I used my rice cooker.

Quinoa Fried Rice

Ingredients

1 stalk celery

4 large carrots

1 cup snap peas (chopped)

1 cup green beans

1/2 c cashews

2 eggs

2 Tbs coconut oil

2 cups vegetable broth

2-3 Tbs. soy sauce

Directions:

Chop all vegetables. Heat skillet with 2 Tbs coconut oil. When its heated, place all vegetables into skillet. Stir every minute or so for about 12-15 minutes or until the vegetables soften (you don't want the veggies overcooked). Pour in your cashews and cook until they are partly browned. Pour in eggs and mix all together.

Quinoa:

Pour 1 cup uncooked quinoa into rice cooker. Add 2 cups vegetable broth. Cook on white rice function. Takes about 20 min. or so. Once the quinoa is finished add all of it to the vegetable mixture. Add 2-3 Tbs. soy sauce and mix thoroughly.

Serve with vegetable egg rolls, vegetable pot stickers and a simple citrus salad. Or with chicken.

You can also add peas or other vegetables you have that you think would be fitting for this type of dish! This is what I had in my fridge and it worked out great! Enjoy!

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Brazilian Limeade

Do you like lemonade?  Then you'll love limeade!  It is refreshing and tart and delicious!  This recipe is a twist on a classic limeade - Brazilian Limeade!  It has a creamy, sweet component that will keep you pouring glass after glass.  I recently made this at a party and I received an inbox full of recipe requests the next day!

First you want to make a simple syrup - equal parts sugar and water.  I did two cups sugar and two cups water.  Heat on your stove top just until the sugar is dissolved. Remove from heat and let cool.

Next you want to juice your limes.  I don't have a fancy juicer or citrus juicer, so I use my good ol' fashion lemon press.  If you roll your limes across the counter with a little muscle they will produce more juice.  You'll need 8 to 12 limes depending on the size.  You just want to squeeze about a cup and a half of juice.

Next, combine your lime juice, simple syrup and about 5 cups of water in a pitcher.  Now for the secret ingredient!  Sweet and condensed milk.  Pour about half of a 14 oz can into your limeade and stir well. Serve with lots of ice and a lime slice.

Brazilian Limeade

Brazilian Limeade

Ingredients

2 cups sugar

2 cups water

1 1/2 cups fresh lime juice (8-12 limes depending on size)

5 cups cold water

1/2 15-oz can sweet and condensed milk

lime slices for garnish

Directions

Make a simple syrup by combining sugar and water in a small saucepan. Heat on your stove top just until sugar is dissolved. Remove from heat and let cool.

Juice your limes.

Combine lime juice, simple syrup, and water in a pitcher. Stir in sweet and condensed milk.

Serve with lots of ice and a lime slice.

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Seasoned Cilantro Black Beans

This is such a fast, easy and tasty side dish!  And healthy to boot!  I can't claim 100% credit for this recipe - I got it from a friend I used to go to church with years ago, but it is too easy and too yummy to not share!

The flavors are fresh and pair perfectly with your favorite Mexican main dish (tacos, burritos, tamales...)

Seasoned Cilantro Black Beans

Seasoned Cilantro Black Beans

Ingredients

2 tsp olive oil

1 tsp ground cumin

1/4 tsp chili powder

2 cloves garlic, minced

1 15oz can black beans, drained and rinsed

1/3 cup tomato juice

3/4 tsp salt

2 tbsp chopped cilantro

Directions

In a nonstick skillet cook and stir cumin and garlic in oil over medium heat until fragrant.

Add beans, juice and salt. Cook until heated through.

Stir in cilantro.

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How do Vegetarians get Protein?

Vegetarian here signing on.... If you are familiar with the world of being a vegetarian you almost always get asked questions about your diet.  "What do you eat?"  "What do your meals consist of?" and almost ALWAYS "Where do you get your protein?"  This is a great question since the belief is that protein primarily comes from meat sources.  FALSE!  One of the most common myths about becomming a vegetarian is that once you ditch the meat you can't meat the suggested guidelines for protein intake.  There are many other sources one can obtain protein, and if you are looking for a meat free or a less meat kind of diet, let me share with you a few.

Here are the top 10 sources of Veggie Protein:

1. Spinach (contains 49% protein)
2. Kale (contains 45% protein)
3. Broccoli (contains 45% protein)
4. Cauliflower (contains 40% protein)
5. Mushrooms (contains 38% protein)
6. Parsley (contains 34 % protein)
7. Cucumbers (contains 25 % protein)
8. Green Pepper (contains 22% protein)
9. Cabbage (contains 22% protein)
10. Tomatoes (contain 18 % protein)

(statistics brought to you by The GIVE project)

Other protein sources include:

Quinoa (1 cup of cooked quinoa is about 8 grams of protein)
Hemp (6 grams per ounce)
Spirulina (65-71 % a complete protein)
chia seeds (4 grams per ounce)
tempeh (1/2 a cup is about 25 grams protein)
almonds and almod butter or milk (between 6-8 grams per handful)
Lentils and beans (1 cup is about 18 grams of protein)
Organic plain greek yogurt (15-20 grams in a 6 oz. serving)
eggs (6 grams per egg)

Source: foodmatters.com

There you go!  Look at all of these healthy options that bring a ton of protein content!  I have people all the time come to me and ask for "healthy" vegetarian meals for their family because they are looking to consume less meat; either for health or budget purposes.  Now you can refer to this list and know what you are getting! Pin It

Lemon Pesto Hummus

A few months back I attended a baby shower and a one of the guests brought this amazing hummus. It was creamy, it was smooth, it was tangy, it was everything that makes a hummus divine. All the guest gathered around the table gathering their ordurves. Munching and commenting on the spread. Our Southern Dip, Bacon Wrapped Chestnuts and Lemonade made an appearance at this baby shower as well... I brought some pretty stellar cupcakes all dolled up with pink frosting, edible pearls and silver sugar flakes. {I'm a cake kind of person and a any given children's party I will happily be the first adult to take a piece of cake. And eat what my kids don't. Stop calling me a fatty.} As the night went on guess what the guests when back for?! The Hummus! I think everyone took a small suspicious helping to begin with. And after tasting and being impressed they went back for more. 

I asked my friend Lindsay for the recipe because this bombshell needed to be shared. She happily sent me the recipe and I am so excited to bring it to you all! 

To start you are going to need mucho basil. When I am making a recipe that demands a lot of basil, I buy a whole plant. It seriously is the most affordable way to go, compared to the expensive small refrigerated packs. And if I don't use it all, I can keep growing it! I suggest Trader Joe's Plants. Huge and Cheap. 

For this hummus we are going to go the extra mile and toast our pines. Really bring out the flavor of the nut. You will notice that all the elements of pesto are being thrown in to this hummus. Rather than making the pesto then the hummus we just make it all at once. 

Add in some lemon to brighten the flavor and sea salt for savory. Blend all together until smooth and creamy. 

Serve with veggies or pita chips. I love to have a batch of hummus made up to snack on through the week. So much better to go back for seconds on hummus then on the cupcakes ;) 

Lemon Pesto Hummus

Ingredients

2 cans of Garbanzo Beans

2 cups loosely packed Basil

1/4 cup toasted Pine Nuts

1/3 cup EVOO

1/4 cup Water

1 tbsp mince Garlic

1 tbsp Lemon Juice

Salt & Pepper

Tiny pinch of Cayenne Pepper

Directions

Toast pine nuts in a skillet til golden brown. Wash basil. Combine all ingredients in a food processor or blender. Pulse until smooth and creamy. Serve with Veggies or Pita Chips. Use as a spread on wraps or sandwiches.

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Apple Gorgonzola Salad {Bucca Di Beppo Copy-Cat Recipe}

After having this salad while dining a Bucca Di Beppo a few times I knew I had to make it at home.  It is a perfect blend of flavors and textures.  My first instinct was to look it up online, and find a recipe I did!  I tried it out...and while I liked it the dressing just didn't have the same pizzaz that it had in the restaurant.  Sooooo...I took matters in to my own hands to create a dressing that satisfied my craving for this salad.

There are a few things you need to make this salad - the first a nice romaine lettuce, chopped.  The second?  Crumbled Gorgonzola - so delish!  You'll also need green apples, sliced and chopped,  dried cranberries, candied walnuts, and of course - the dressing!

The first 4 ingredients don't need any additional prep, but the last two do.  As far as the candied Walnuts?  There is a fabulous recipe here on the blog for cinnamon pecans.  I used this recipe - and the pecans were fabulous in the salad!  If you want walnuts, just sub them for the pecans - it will turn out great!  I'll give you the recipe again below.

For the dressing, get out your blender - its the easiest way to whip up a yummy dressing.

Apple Gorgonzola Salad

Apple Gorgonzola Salad

Ingredients

1 package of prepared romaine lettuce

1 cup crumbled Gorgonzola cheese

1 cup dried cranberries

1 green apple, diced

1 green apple, sliced

1 cup candied walnuts (recipe below)

mustard vinaigrette (recipe below)

Directions

Toss together lettuce, cheese, diced apple, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples.

Candied Pecans or Walnuts

Candied Pecans or Walnuts

Ingredients

1/4 cup sugar

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground black pepper

pinch of ground red pepper

2 tbsp butter

1 1/2 cups whole walnuts

Directions

Combine all ingredients in a frying pan. Heat over medium heat until sugar is melted and nuts are toasted.

Transfer to a lightly greased sheet of tinfoil to cool.

Store in a ziplock bag

Mustard Vinaigrette

Mustard Vinaigrette

Ingredients

2 cloves garlic, minced

1/4 red onion - if you prefer the crunch of the onion in your salad chop these and stir in to the dressing later. I like the texture a bit smoother so I include them in the blender

2 tbsp Dijon mustard

1 tsp Italian seasoning

1/2 cup apple cider vinegar

1/2 cup olive oil

salt and pepper to taste

Directions

Combine all ingredients in a blender and blend until smooth.

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Tomato Basil & Mozzarella Bites

I have a little confession. I kinda just dread going grocery shopping. I haven't always felt this way, but the last year or so I just don't wanna go darn it. These feelings of disdain developed after a few embarrassing trips while taking a certain unruly toddler of mine. Who refuses to sit in the cart, loves running down isle 13, sticks everything in his mouth and thinks a tomato is a ball that must be launched across the produce section. (there was a little mess.)

It's either shop with him or at 830pm after bedtime when the hubby is home when all I really want to do is watch a show in my sweats with a cookie. (love cookies and milk). So I just go for the battle and bring all sorts of cavity creating treats to distract him while I rush through. One thing that has helped me enjoy my time  at the grocer, is searching in the unfamiliar areas. Like the Asian isle and trying to figure out what is exactly in that sauce. Or the growing refrigerated organic smoothie section.

The other day while perusing the gourmet cheese section in Trader Joes (<3)  I notice little gem. MARINATE MOZZARELLA. One look at it and I knew I was in love. I love mozzarella cheese anyway..but marinated with all sorts of zingy tastiness and spices?! Oh heaven have mercy.  I decided to try it out in a simple classic appetizer with tomato and fresh basil. And it was just perfect. Sometimes those dreaded grocery trips are worth it.

To make this simple dish, pluck off a few leaves of fresh basil from your basil plant. Because we all have beautiful lush herb gardens in March. Or just buy a plant and use up all the leaves. I still have yet to find a better deal on a full basil plant than from Trader Joes. I am lucky enough to live just a few blocks away from one. I wish they were everywhere!! Any other Trader Joe lovers out there?

Wash your leaves, slice up your fancy cheese, and layer with half of a cherry tomato. Secure with a tooth pick and set on a plate drizzled with balsamic vinaigrette. 

This is a great tangy twist on classic appetizer. See all the little spices jazzin up the cheese? Now of course my next adventure is going to be marinating my own mozzarella. If any of you have a good recipe send it my way! ohsodelicioso@gmail.com

 Um.. that plate didn't last long. I recommend making a PLATTER of these.

As always we love seeing your recipes and cooking going on at home! Mention us on instagram @ohsodelicioso if you've cook a meal! Show us your mad chef skills!

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Dad's Chili (For the Closet Vegetarian in All of Us)

Growing up as a vegetarian, everyone would always ask me how I got my protein. As a kid I never really focused on it much and I always seemed to be healthy so I didn't worry. Now that I'm 3 months pregnant I think about protein every day. I know how important it is to get the right amount of protein to not only curb the effects of pregnancy nausea, but to also grow a healthy baby. Most pregnancy books I have read suggest that you consume between 90-100 grams of protein every day! With that high mark to hit every day I had to think of some recipes that I actually enjoyed that would help. My dad's famous vegetarian chili recipe was the perfect solution. There are also tons of B vitamins and fiber to also help with the symptoms of pregnancy. For those that need a less spicy alternative because of pregnancy heartburn, you can either omit, or lessen the amount of chili powder and tabasco sauce and only include 1 chopped jalapeno. When you remove the jalapeno seeds before chopping you get rid of most of the heat and it is a little easier to bear.


Vegetarian Chili

• 5 Tbs Olive Oil 
• 10 Cloves Crushed Garlic 
• 2 Medium Onions chopped 
• 2 Green Peppers chopped 
• 2 Red Peppers chopped 
• 2 Jalapeno Peppers chopped (remove the seeds before chopping) 

-- Saute all of this for 5 mins or until onions are translucent and then add:

• 2 28-oz cans of crushed tomatoes 
• 2 cans Kidney Beans 
• 2 cans Black Beans 
• 1 can yellow Corn 
• 2 cans vegetarian Refried Beans 

-- Cook all of this for 5 minutes and then add:

• 2 Tbls Sea Salt 
• 1 Tbl Dark Chili Pepper 
• 2 Tbls Cumin 

 -- Simmer everything together and then add:

• 12 splashes of green tabasco sauce 
• 1 can of Beer (alcohol cooks out)

-- Cook all of this together for 30 minutes and then garnish with:

• Tortilla chips 
• Chopped avocado 
• Cilantro 
• sour cream
• Sauteed, cubed tofu

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Roasted Tomato Soup with Pesto Grilled Cheese

Healthy, easy, organic, fresh, satisfying.

During my last semester of nursing school, I kinda went on this tomato bisque kick. It was winter (in Texas. HA! It actually does get cold there and yes, snows at least once a year), I was studying for finals and then boards, so I was cooped up inside a lot. I had this sudden urge for some fatty, creamy tomato goodness. I googled the best place and immediately went to go pick some up.

Cue tomato bisque kick.

I ordered it everywhere I went. Every other couple of days, while studying my scheduled body system of the day, I'd count down the hours until I'd let myself run and pick up a cup. I'd thrown in an occasional grilled cheese sandwich or goldfish crackers and do a little happy dance in my room.

T.B. (not like the tuberculosis you're thinking of) + S.M.A. (that's me) = BFF

Then, it happened.

I looked up the caloric content.

Did you know that by the end of nursing school, I had high cholesterol?

True story.

It might have had something to do with the McDonald's breakfasts I had every morning of a test (it was a good luck superstition I had created and was afraid to ditch...my brain needed the protein), the Taco Bueno (and Cabbanna) and Sonic I had during my dinner breaks at work, and 1 am second dinners out with friends after watching our favorite local band perform.

Oh, and said tomato bisques.

Today, I did it healthy. So if you're looking for a rich, indulgent, creamy tomato soup recipe, this one is not for you. If you're feeling a tasty, organic, fresh tomato soup.....please, read on.

First, can we talk about this cheese? I got it at Trader Joe's (what do I not get at TJ?). It's actually called 'unexpected cheddar cheese', and truly, it's a white cheddar cheese that tastes like it's mixed with parmesan. It's delicious. I couldn't stop eating it, and the intermittent 'Wow!' 'Man!' kept coming from my mouth. Any white cheese would work, but go for something indulgent here. Sourdough is also a must with grilled cheese. It toasts and crunches so well, and the taste is just perfect.

Then, we're gonna throw a pesto in there with all that perfectness.

Sound good? Thought so.

This is so easy. Roast your veggies (inhale.....exhale......), blend them up, add some broth and cream, season to taste. The amount of cream is obviously a bargaining point, be as liberal or conservative as you'd like. And half-and-half or whole milk is actually a great substitute for cream.

Make your grilled cheese with pesto. I do mine on my husband's old George Foreman grill. He used to live off of that thing. You know what his meals were before we got married? He'd grill a plain chicken breast on that thing, microwave some frozen veggies, and have a plain slice of bread.

Ugh, it's like he was a prisoner of bachelorhood or dried, nasty chicken breast or something.

He did win in the cholesterol category I suppose...

Anyway, I fought to throw the dang George Foreman away when we merged living spaces but lost the battle. That, and the battle for the Rocky figurine that yelled, 'Adrienne!', played 'Eye of The Tiger', and started boxing when you pushed his button.

That was parked in our living room, next to the TV the entire two years we were in that apartment.

I do bust out the George Foreman for paninis and grilled cheese, it makes a mean grilled sandwich.

So please, make this soup today.

Your cholesterol will thank you.

Roasted Tomato Soup & Pesto Grilled Cheese

Ingredients

3 pounds tomatoes

1/2 yellow onion

4 cloves garlic

EVOO

salt

1 c broth

1/2 c cream
red pepper flakes

sourdough bread

pesto

{1 bunch basil, handful pinenuts, 3/4 c fresh parmesan, 1-2 T EVOO, 3 cloves garlic}

white cheddar cheese

butter

Directions

1. Preheat oven to 450 degrees.

2. Chop tomatoes and onions in half. Place tomatoes, onions, and garlic cloves on jellyroll pan covered with foil. Drizzle veggies with EVOO and salt, combine well.

3. Roast 20 minutes, or until tomatoes have darkened.

4. Blend veggies in blender until smooth (being careful to allow for venting of the hot liquid).

5. Pour mixture into large pot, simmer on low. Add broth and cream.

6. Season to taste with salt, pepper, and red pepper flakes.

7. If not using pre-made pesto, make your pesto by pulsing a handful of basil, handful of pinenuts, fresh parmesan, 3 cloves of garlic, and 1-2 T EVOO in a food processor until smooth.

8. Spread pesto onto insides of sourdough slices. Butter the outsides. Place slices of white cheddar cheese inside with pesto. Grill until cheese melted.

9. Dice part of sandwich and use for croutons in soup. Garnish soup with basil and cream. Serve grilled pesto cheese alongside soup.

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