Kim’s Baked Potato
- 1 average Idaho baking potato
- 1-2 tbsps. butter
- 1/4 cup steamed broccoli
- 1/4 cup sauteed sliced mushrooms
- 1/2 medium onion chop finely
- 1 tsp. nutritional yeast
- salt and pepper to taste
- 1/4 cup any grated cheese you like optional topping
- Rinse and dry your Idaho potato and pierce a few times on each side with a fork Bake for 1 hour in a 400 degree oven Remove from oven and let cool a couple of minutes Cut the potato lengthwise and crosswise to make a cross Push the ends towards each other to open the potato Add add ingredients, adjust for seasonings and enjoy! Serves 1- The variations are endless!
Pea Pesto
Place the nuts, garlic and basil leaves in a food processor and process till finely chopped. Add the rest of the ingredients in and process till desired smoothness. I like it fairly smooth with most of the nuts pulverized and a consistency of peanut butter. Add more extra virgin olive oil if needed. Taste and adjust flavoring for salt and pepper.
Place in a small covered container and refrigerate what you do not use. This will last 3-5 days in the refrigerator depending on how you fresh you like your food
Serve over 1 lb. cooked pasta or individual servings of your choice.
Enjoy!
- 2 cups peas, however you like them but cooked I use fresh when I can or frozen, canned is okay but rinse them off first
- 1/4 cup chopped walnuts you can substitute your favorite nut
- 1/4-1/2 cup fresh basil depending on how much you like basil
- 1 clove peeled garlic
- 1/3 cup extra virgin olive you may need more to get the consistency you like
- salt & pepper to taste
Red potato & broccoli salad
Wash and quarter (or third if large) the red potatoes
Add to boiling water and boil for 8-10 minutes until just done
Add the broccoli at 4 minutes left to the potatoes
Drain well and set aside
Place the olive oil, lemon juice, mustard and garlic clove in a small container
Mix well and let sit a few minutes
Wash and tear the lettuce into bite sized pieces and place into two bowls
Place the potatoes, broccoli and scallions in a bowl to mix. Remove the garlic, unless you like that much raw garlic and pour the dressing over the potatoes and broccoli mixture. Place on the lettuce leaves and add salt and pepper to taste
Serves 2
Enjoy!
- 6-8 small red potatoes cut into quarters or thirds depending on size
- 1 1/2 cup broccoli florets cut very small
- 4 whole scallions chopped up to the green part
- 4 large leaves romaine or any lettuce of your choice
- 1/4 cup olive oil
- 1/2 lemon juice squeezed
- 1 large clove of garlic smashed
- 1/2 tsp. mustard optional
- salt and pepper to taste
- 1 tsp. fresh rosemary chopped optional
Hearty veggie broth
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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- 8 cups water
- 10 stems mushrooms I freeze the stems when I use a whole mushroom as I find them too tough, 5 whole mushrooms can be substituted
- 2 dried bay leaves
- 2 whole carrots quartered-as fresh as possbiel
- 2 medium stalks celery ends trimmed, quartered
- 1 large onion chopped
- 2-3 cloves whole garlic peeled and cut in half
- 1/4 tsp. red pepper flakes optional
- 1/4 cup fresh parsley chopped
- 1-2 slices green or red peppers seeds and membrane removed, chopped
- salt pepper to taste
- 1 tbsp extra virgin olive oil
Black bean and lime-cilantro rice
- 1 15 oz can or 2 cups cooked black beans organic is best
- 1 cup cooked brown rice
- 1/2 juice lime
- 1-2 tbsp. cilantro
- 1/2-1 onion chopped
- 2-3 tbsps. butter or healthy oil of choice
- Salt and Pepper to taste
- Cilantro leaves as a garnich optional
- Make the brown rice by putting two cups of water in a small sauce pan. Bring to a boil and add the rice, cilantro and lime juice. Cover and simmer low for 45 minutes. Remove from the heat. Drain the canned beans or use two cups cooked dried beans. Place 2-3 tbsp. of butter or healthy oil in a medium fry pan. Heat to medium high and add the chopped onions saute about three minutes till soft. Add the beans and cooked brown rice. Stir constantly in the pan until well incorporated and heated through. Add salt and pepper to taste Add extra cilantro leaves if desired Serves 2 Enjoy!
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