One pot meal and August running numbers

So for all you busy people who don't have time to do a lot of dishes, here is a take on fried rice that only requires one pot.  It is also nice because it's a good clean out the fridge meal as well.

My One Pot Fried Rice

Ingredients

1 T dark sesame oil

3-4 cups fresh veggies, chopped (I used carrots, onions, broccoli, celery and red bell peppers) - frozen could be used as well

1 cup uncooked brown rice

2 cups water (or vegetable stock)

3 T soy sauce

A couple of dashes of hot sauce

1 T toasted sesame seeds

Seitan chick'n strips or rotisserie chicken (optional)

Directions

1. Heat oil on medium high heat in a large pan with high enough sides.
2. Add chopped veggies and saute for 4-5 minutes.
3. Add uncooked rice and toast the rice or another 4-5 minutes, until it starts to turn brown.
4. Add water stir to combine and cover.  If you have real brown rice, it will take 30-40 minutes to cook the rice.  If you have parboil, it will take significantly less time.  Stir occasionally. 
5. Remove lid and stir.  Add soy sauce, hot sauce, and sesame seeds in.  You can also add in your protein now, or just add it to the plate.

Serves 4. 

Lots of colorful veggies

Cooking the rice in the sauteed veggies save you on number of pots to clean.

Dinner is served!  I added seitan to mine and the hubs got rotisserie chicken.

Running Numbers

I am such a numbers person that I have to tally up my miles at the end of the month.  Despite the lack of sleep and not feeling 100%, I surpassed July's number (72. something ) in August with 75.29 (and one week I only ran 4.04 miles).  I hope to get up over 100 soon.  I just the little guy to do some sleeping (we did pretty well on Friday and Saturday, but he made me pay last night, it was bad).

Do you have any one pot wonders?  Happy Monday!

Spreads and dips

So my little guy has been very gassy lately and we are still trying to figure it out.  We first thought it was this (the gas) that had him up all night, but now we are not quite so sure.  Well the only thing that has changed about my diet in the past few weeks (since the gas has started to get worse) is dairy.  And of course this is a big trigger food for increased gas according to Kelly Mom.  So I am back to laying off dairy.  It's a mixed blessing for me really.  I know I feel better when I limit dairy, but I am finding it difficult to stay full (or get full) when I don't add cheese to my sandwiches or eat a nice big bowl of ice cream after the kids are in bed (and before the little guy is up again).  Since the little guy is not sleeping (I mean really not sleeping), I could use all I can get to feel good about myself (lack of sleep sucks). 

So I turned to some websites to look at some new dips and spreads I could use to snack on or put on my sandwiches to help bulk up my meals.  I found 2 to try. 

#1 - Basil Pesto Spread
This is basically the same recipe from Oh She Glows, but when I made it it came out more of a spread than a pasta sauce.  It is also a little salty for my taste, so I would cut down on the salt next time.  I do like the fact that a can of beans are in there.  Nice protein/fiber kick.

Ingredients
1/4 cup dry roasted salted almonds
1 T EVOO
1.5 cups basil, packed
2 cloves of garlic, grated through micro plane
1 can cannelloni beans, drained and rinsed
1 T water
2 T nutritional yeast
3 T lemon juice (I didn't have fresh lemons, so I used the concentrate)
3/4 t salt (too much, next time I will use 1/4 t)

Rachael Ray method for mincing garlic so you don't have chunks

Remember to check the other side of the plane to scrape off all of the garlic

Directions
Pulse the almonds first to chop up. 
Add rest of the ingredients and process to desired consistency.

(For those of you who noticed, this recipe started in the blender, and then it broke on me, so I finished in the food processor.  Any blender recs?)

Recipe #2 - Roasted Eggplant Spread
Now this is one that came from Barefoot Contessa my friend told me about.  I pretty much followed this one to a T, with minimal changes. 

Ingredients
1 medium eggplant (I did not peel)
2 red bell peppers
1 1/2 small red onions, peeled
2 garlic cloves, grated
3 T EVOO
1 1/2 t salt
1/2 t freshly ground black pepper
2 T dry white wine (veggie stock will work too)
1 T tomato paste

Directions
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.

Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft.

After taking them out (I forgot to turn them), pour wine over veggies to scrape bits off of bottom of the pan.
Place the vegetables in a food processor, add tomato paste, and pulse to disered consistency. 

Both spreads were so good, that I put one on each of my bagel halves for a very yummy sandwich.

(Sorry, not a pretty picture)

Any tips to staying full and satisfied?

Look at those tired eyes.  Still a cutie!



Easy breezy vegan dinner (inexpensive too)

Here is a quick and easy, but delicious dinner that everyone in my house loves - Hoisin-glazed tempeh with snap beans.  I serve mine over brown rice, and this meal can be ready in minutes.

adapted from Vegetarian Times

Ingredients
5 t hoisin sauce (plum sauce works well here too)
2 t rice vinegar
1 1/2 T soy sauce or tamari
1 t corn starch
1/2 cup water
1 T canola oil
1 T minced ginger (I keep some in the freezer so I have it on hand all the time)
2 cloves garlic, minced
1-8oz package tempeh, cut into 1/2 inch cubes
3 cups fresh snap beans, ends cut off (can use frozen too)
1/4 cup toasted cashews (I buy raw and toast them at 350 degrees for about 5 minutes).
Splash of sesame oil
2 cups cooked brown rice

Directions
1.  Whisk hoisin sauce, 2 t vinegar, soy sauce, cornstarch, and 1/2 cup water in a small bowl.  Set aside.
2.  Heat skillet over medium heat.  Add canola oil, then garlic and ginger.  Saute for 1-2 minutes until golden, but not burning.
3.  Add tempeh and sauce for 3-4 minutes.
4.  Add hoisin sauce mixture.  Stir to coat tempeh, cover and reduce heat to medium-low and simmer for about 2 minutes until sauce begins to thicken. 
5.  Add green beans and stir sauce, cover and cook for another 4-5 minutes.
6.  Add in cashews and stir to coat again.
7.  Place brown rice on each plate, and splash a little sesame oil over rice then serve tempeh over rice.

I buy my beans fresh, and then bring them home and clean them up and place them in the fridge, so they are ready to go when it comes to dinner time.  If I have the time, I make the real brown rice, but if I don't have, I grab either the Minute rice (brown), kashi 7 grain rice pilaf, or frozen brown rice that can be ready in minutes.

This meal is a hit for everyone in the fam.  Hubs likes that tempeh tastes hearty and meaty like meat, and my toddler likes it, but she likes it to be separate.  Hope you enjoy it as much as we do.

Summer Panzanella Salad

I had some fresh veggies I needed to use up, and couldn't figure out what to do with them.  Between having 2 small kiddos and the summer heat, my dinners have been lacking.  Acouple of searches later, I decided to do a panzanella salad.

Ingredients

1/2 loaf pumpernickel bread, cut into 1 inch pieces

1 red onion, cut up

1 pint grape tomatoes (I cut them in half, but next time I would leave them whole)

2 zucchinis, cut into 1 inch pieces

2 T EVOO

3 T light balsamic vinegarette

1/4 cup parsley

1 can chickpeas, drained and rinsed

Directions

Preheat oven to 350 degrees.

Drizzle 1 T EVOO on bread and toast for 10 minutes.

Transfer bread to bowl.

Place tomatoes, onion, and zucchini on baking sheet and drizzle 1 T EVOO on baking sheet.  Sprinkle a pinch of salt and pepper on veggies and roast for 30-40 minutes. 

Remove baking sheet from oven, pour vinegarette over veggies and scrape the bottom of the baking sheet to get all the bits up.

Transfer veggies to bowl with toasted bowl.

Add parsley and chickpeas.

Stir to combine and serve.

Toasted bread

Veggies ready to roast

Roasted veggies with chickpeas and parsley

The finished product ready to serve

Makes a great summer meal and the chickpeas added make it filling.

As a main course, serves 2

As a side dish, serves 4.