Category Archives: Side dishes
Since it is National Guacamole Day I am reposting my Guacomole recipe! Enjoy! Spicy Guacamole. Advertisements
The Perfect Hard Boiled Eggs
I love hard boiled eggs; they are the perfect boost of protein when I need an extra boost of energy. I also enjoy hard boiled eggs post workout. My kids love hard boiled eggs as well. But just like me they only like perfect hard boiled eggs. Our definition of a perfect hard-boiled egg has no gray ring around the yolk and the yolk has been cooked through, so that it is a light yellow not an orange or dark yellow color. It’s also ideal that peeling the shell of is easy, especially if we are making deviled eggs. This is also perfect to pack in kids’ lunches or for a snack at school. Which reminds me, in the next few weeks I will be creating different recipes and tips for kids school lunches, since most kids are back in school now.
I like hard boiled eggs because the average hard-boiled egg only contains 78 calories and 6 grams of protein. Eggs are also high in vitamin B-12 which is important when eating a vegetarian diet.
1. Place eggs in a pot with cool water. Make sure the water covers the eggs and goes approximately 1-2 inches above the eggs.
2. Add one teaspoon of salt to the water. (This is an optional step but helps with the peeling process.)
3. Place pot on stovetop and turn heat on medium high. Bring eggs to a rapid boil. (This time will vary greatly depending on the size of the pot, for small batches of hardboiled eggs I use a deep sauce pan.) Once the water comes to a rapid boil let them boil for 1 minute. (You will have the perfect rapid boil when the eggs start dancing in the pan.)
4. Cover pan with lid, and turn off heat. Let eggs sit in the pan/pot for 15 minutes.
5. Drain hot water and run cool water over eggs for approximately 1 minute or until they are cool to the touch.
6. While cool water is running over eggs put 2-4 cups of ice in a large bowl and add cold water. Add one teaspoon of salt to ice water and then place the eggs in the ice water. Make sure ice water completely covers the eggs. Once eggs are completely cooled, peel and enjoy!
So I love eggless banana bread! Could one of the reasons be because I can taste the batter without worrying about salmonella, yeah ok maybe that’s one of the reasons. I also love the texture of eggless banana bread. So I have made this banana bread many different ways. Prior to my vegan challenge I have made it with butter, but since I have been eating vegan I have used vegan margarine (Earth Balance) and coconut oil. I used the coconut oil as an experiment since I was out of Earth Balance, but luckily it worked out great!
Eggless Banana Bread
3 ripe bananas, mashed
½ cup margarine, butter, or coconut oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup sugar
½ cup walnuts, chopped
¼ – ½ cup ground flax
1 cup flour
½ cup whole wheat flour
1. Preheat oven to 325 degrees and grease pan.
2. In a large bowl combine bananas, margarine (if using butter or margarine make sure it is softened,) vanilla, baking powder, cinnamon, and sugar. Mix in flax and walnuts. Then mix in flour and whole wheat flour.
3. Pour batter in greased pan and bake for 30 minutes, or until thoroughly cooked.
I love grilled veggies anytime of the year, but they are especially nice in the summer. I enjoy these veggies especially in the summer because the produce is fresh and I can find all the ingredients at the farmers market. But also because it’s a light side dish or snack. When temperatures reach 106 degrees (yes, yesterday it was 106 where I live in Southern California and today is predicted to be even hotter!) I do not like eating heavy meals or turning on the oven, so these seasoned grilled veggies are perfect for a summer side dish.
Seasoned Squash and Mushrooms
3 tablespoons olive oil
½ large onion
1 teaspoon minced garlic
5-7 mushrooms, diced
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1. Heat oil in large skillet over medium heat. Then add onions and garlic. After five minutes add mushrooms and squash. Once squash becomes tender, (approximately 5 minutes) add the remaining seasonings and remove from heat. Enjoy!
So I love all guacamole, however I especially love this guacamole! This guacamole has a nice balance of spice and zest without over powering the beloved avocado.
3 ripe Hass avocadoes, mashed
1 roma tomato, diced
Juice of 2 limes
¼ of an onion, diced
¼ cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
Combine and mix ingredients in a large bowl. And enjoy as a dip, or on your favorite sandwich! This guacamole would be great on top of my recipe for black bean veggie burritos or with my black bean casserole!
After eating these my hubby said “We should always make our own tortillas for now on.” I choose to use equal part whole wheat and white flour, because it’s harder to roll out whole wheat flour. But you can use any flour you want as long as it equals four cups.
2 cups whole wheat flour
2 cup regular flour (extra for rolling tortillas out)
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
¾ cup butter (cut into small pieces so they melt faster)
1. Mix dry ingredients in a bowl. In the middle of the flour mixture, make an indent.
2. Put Butter and milk in a microwave safe dish. Microwave on fifty percent for one minute. Or until butter is softened and milk is warm.
3. Add butter and milk to flour mixture slowly, using about a cup at a time.
4. Cover and let sit for 10-15 minutes.
5. Roll dough into approximately 8 balls.
6. On a floured surface, press balls down, and then roll them out using a floured rolling pin.
7. Heat skillet, I prefer to use butter on a cast iron skillet using medium heat.
8. Place tortillas on skillet, let cook on each side until it begins to bubble (like pancakes) then flip. Each side should cook from 30 to 45 seconds.
9. Place tortillas on paper towels to absorb excess oils, and enjoy!
I saw Mexican corn at the farmers market and decided to re-create it. The traditional way uses mayonnaise (I am not a big fan of mayonnaise so this option was out) and lime. When I started to make it I realized I didn’t have any limes and substituted lemon juice instead, and I was pleasantly surprised, now it’s the only way I make my corn.
3 cups cooked corn kernels
2 tablespoons butter
½ teaspoon cayenne pepper
Juice from one lemon
Sea Salt and Pepper to taste
Combine corn and butter in bowl. Place corn mixture into the microwave on medium heat for 30 seconds. (If the corn is still hot from cooking, this step may not be necessary, or microwave time can be decreased) Tip: cut butter into small pieces to help it melt faster. Then add cayenne pepper, lemon juice sea salt, and pepper to corn, mix and enjoy!
This recipe is going to be used in another dish coming up later this week stay tuned.