- 17th May 2013
- Beans, Healthy, Kathy & Kurt, Lunch, Mediterranean Diet, Miscellaneous, One Pot Dish, Recipes, Reduced Fat, Salad, Side, Uncategorized
I feel as if this kitchen construction has turned our lives upside down. My house looks like a construction war zone. I never thought something as exciting as creating my dream kitchen would give me this much anxiety. It is hard to live without a stove, a sink, a faucet. It’s difficult not to cook dinners every night and resort to eating out especially as a healthy food blogger. Nevertheless in a matter of a few weeks it will all be a thing of the past.
So far we have completely demolished the old kitchen down to bare walls.
The connecting wall to the dining room has been cut in half for a future breakfast bar top and space for additional cabinets.
The soffit around the ceiling is finally gone. I am not sure why the original contractor added the soffit. All it did was take away precious height. Needless to say the new cabinets will be much longer. Yay.
The backsplash is going to work beautifully against the cabinets.
The first official step towards the finished product was getting new floor tiles.
The next few days and this weekend should be very productive. By Sunday I should hopefully have lighting and cabinets. Keeping my fingers crossed all goes according to plan.
I leave you with a simple yet flavorful dish. I dug through my collection of recipes I haven’t yet published on the blog and remembered how much both Kurt and I loved this sauté. I made a bunch that night, we had some with fish for dinner and brought the rest for lunch the next day. Simple. Flavorful. Satisfying.
Can’t wait to cook in my new kitchen.
Author: Kathy Steger
- 1 can organic canned chickpeas, drained and rinsed
- 1 bunch broccoli rabe, cut into thirds
- 2 small carrots, chopped
- 2 garlic cloves, sliced
- 2 tbsp italian dressing (store bought)
- ¼ cup 1% Chobani greek yogurt
- juice of ¼ lemon
- salt and pepper
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Bring a small pot of water to a boil, add broccoli rabe and cook about 3 minutes until lightly softened. Drain.
- Preheat olive oil in a skillet. Add carrots. Cook 3 minutes until tender.
- Add garlic, broccoli rabe and chickpeas. Cook another 5 minutes, frequently stirring.
- Mix in italian dressing, salt and pepper to taste.
- Remove from the heat.
- In a separate bowl, mix greek yogurt, lemon and fresh dill. Season with salt and pepper to taste.
- Serve chickpeas in a bowl with scoop of greek yogurt dressing.
- 21st April 2013
- Beans, Favorite, Healthy, Lunch, Main Dish, Mexican, Miscellaneous, Recipes, Reduced Fat, Uncategorized, Vegetarian
This dish?! Oh THIS dish!
How can I describe it to you? Well you know when you eat something and the entire time all you can think of is how bad it must be for you? You wonder how many calories you’re eating and at the same time you continue to eat it because it tastes so good? Well this is not one of those meals except for the last part, it tastes super good. It’s also loaded with protein, vitamins and veggies. Mexican without the guilt. Don’t you love it already? I certainly did.
Mexican food is some of my favorite but we all know it’s not the best for our waste lines. My mission here is to create a dish with mexican flavors without adding inches to my waste.
I really loved having an egg on top for dinner. However, for lunch I had it without the egg and its was equally delicious.
How do you feel about having Mexican food now?! I strongly suggest giving this recipe a try.
Quinoa Taco Bowl
Author: Kathy Steger
- 1 cup uncooked quinoa
- 2 cups chicken or vegetable stock
- 1 can black beans, drained and rinsed
- ½ medium onion, chopped
- 2 small tomatoes, diced
- ½ avocado, sliced
- 1 tbsp cilantro, chopped
- ⅓ cup lettuce, shredded
- ¼ cup corn
- 2 tbsp Chobani fat free greek yogurt
- 2 small tortillas
- ¼ cup pickled jalapeños (optional)
- 1 tbsp olive oil
- pinch of salt
- fried egg (optional)
- Cook 1 cup of quinoa with 2 cups of stock in the rice cooker
- Meanwhile, in a small sauce pan heat olive oil and saute onion until translucent.
- Add drained black beans. Cook for 10 minutes.
- Mix chopped tomatoes and cilantro in a bowl. Season with salt.
- Wrap tortillas in paper towels and microwave for 10 seconds.
- To arrange the bowl, top tortilla with quinoa, lettuce, beans, avocado, corn, jalapeños (if using), tomato mixture and greek yogurt.
- If adding an egg, fry and serve on top of the bowl.
- If you like your food spicy serve with hot sauce of your choice.