Showing posts with label One-Person. Show all posts
Showing posts with label One-Person. Show all posts
Thursday, December 6, 2012
Rice and Lentil Pilaf
This would be great to make on a Sunday so you could have quick and easy lunches all week. If you use a vegetable stock, this is vegetarian.
Sunday, October 9, 2011
Steel Cut Cinnamon Apple Oats with Flax and Nuts
This is a recipe modified only slightly from Dr. Hyman's amazing book, Ultrametabolism. His original recipe is one of the first recipes I tried when I changed to a whole foods, unprocessed life-style and I had never had steel cut oats before. And now, nearly ten years later, this is still one of my favorites. I encourage you to give it a try - it is really quick and easy.
Ingredients:
1 cup water
Sea salt to taste (a small pinch), optional
1/4 cup steel cut oats, try Bob's Red Mill
1 apple with skin, diced (you will only need about half the apple to cook into the oats, reserve the other half to sprinkle on top or eat, sliced rather than diced, on the side) ** I use Gala apples because they are high in antioxidants and very tasty.
1/4 to 1/2 tsp ground cinnamon, reserve some to sprinkle on top
1 tbsp ground flaxseeds
A handful of chopped nuts, walnuts, pecans, hazelnuts, etc. I typically use walnuts, but the picture below shows pecans and this version was equally good.
How To:
1. Boil Water & Add Oats - Bring the water and salt, if using, to a boil in a small saucepan. Stir in the oats and boil until the oats begin to thicken, about five minutes.
2. Simmer & Add Apples - Reduce the heat to low (slow simmer), stir in apples and cinnamon and simmer for about 15-20 minutes until you have a desired consistency.
3. Garnish & Eat - After transferring to a serving bowl, sprinkle with cinnamon, ground flaxseeds, remaining chopped apples, and nuts.
Comments:
This is one-fourth the original recipe (a single serving), so you could easily double and quadruple. I've always made the single serving, but I think if you are making a larger amount your oat cooking time will be longer, up to about 40 minutes maximum based on the instructions in the original recipe. This is one of my favorite breakfast recipes, really filling and delicious and so good for you.
Ingredients:
1 cup water
Sea salt to taste (a small pinch), optional
1/4 cup steel cut oats, try Bob's Red Mill
1 apple with skin, diced (you will only need about half the apple to cook into the oats, reserve the other half to sprinkle on top or eat, sliced rather than diced, on the side) ** I use Gala apples because they are high in antioxidants and very tasty.
1/4 to 1/2 tsp ground cinnamon, reserve some to sprinkle on top
1 tbsp ground flaxseeds
A handful of chopped nuts, walnuts, pecans, hazelnuts, etc. I typically use walnuts, but the picture below shows pecans and this version was equally good.
How To:
1. Boil Water & Add Oats - Bring the water and salt, if using, to a boil in a small saucepan. Stir in the oats and boil until the oats begin to thicken, about five minutes.
2. Simmer & Add Apples - Reduce the heat to low (slow simmer), stir in apples and cinnamon and simmer for about 15-20 minutes until you have a desired consistency.
3. Garnish & Eat - After transferring to a serving bowl, sprinkle with cinnamon, ground flaxseeds, remaining chopped apples, and nuts.
Comments:
This is one-fourth the original recipe (a single serving), so you could easily double and quadruple. I've always made the single serving, but I think if you are making a larger amount your oat cooking time will be longer, up to about 40 minutes maximum based on the instructions in the original recipe. This is one of my favorite breakfast recipes, really filling and delicious and so good for you.
Thursday, September 1, 2011
Simple Brown Rice and Beans
Ingredients:
2 1/2 to 3 cups cooked brown rice, I used short grain
About 1 T olive oil
1 can beans of your choice, I used red, rinsed and drained (about 15 ounce can)
1 can Ro-tel
How To:
Add oil to a large skillet over medium heat. Add rice, beans, and Ro-tel (I drained most, but not all, of the juices from the Ro-Tel). Cook till heated through and serve.
Comments: I read a really fabulous article by Dr. Hyman about fiber that inspired me to try to incorporte more of it in our daily lives. I was surprised to read from various sources online that women should be getting about 25+ grams a day and men even more. However, we also had football practice tonight and my husband worked late, so I wanted to make something quick and easy. I came up with this very simple dish that was so good I did not even add any other seasonings. In the can of red beans, there was 17.5 grams of fiber and the Ro-tel added 2.5 grams for 20 grams total. In the brown rice, there was about 7 grams.
My husband said he would eat it every day for lunch he enjoyed it so much and our six-year old liked it as well. It is a little spicy from the Ro-tel, but not very much. ***If you don't have Ro-Tel or don't want to use the Ro-Tel, use a can of diced tomatoes and a small can of diced chiles--this was my original intent, but I did not have the diced tomatoes in my cupboard so used the Ro-Tel instead, which turned out very vell. Anyway, you may have to add a little seasonings with the diced tomato/green chilis combination and I recommend rinsing and draining the green chilis.
2 1/2 to 3 cups cooked brown rice, I used short grain
About 1 T olive oil
1 can beans of your choice, I used red, rinsed and drained (about 15 ounce can)
1 can Ro-tel
How To:
Add oil to a large skillet over medium heat. Add rice, beans, and Ro-tel (I drained most, but not all, of the juices from the Ro-Tel). Cook till heated through and serve.
Comments: I read a really fabulous article by Dr. Hyman about fiber that inspired me to try to incorporte more of it in our daily lives. I was surprised to read from various sources online that women should be getting about 25+ grams a day and men even more. However, we also had football practice tonight and my husband worked late, so I wanted to make something quick and easy. I came up with this very simple dish that was so good I did not even add any other seasonings. In the can of red beans, there was 17.5 grams of fiber and the Ro-tel added 2.5 grams for 20 grams total. In the brown rice, there was about 7 grams.
My husband said he would eat it every day for lunch he enjoyed it so much and our six-year old liked it as well. It is a little spicy from the Ro-tel, but not very much. ***If you don't have Ro-Tel or don't want to use the Ro-Tel, use a can of diced tomatoes and a small can of diced chiles--this was my original intent, but I did not have the diced tomatoes in my cupboard so used the Ro-Tel instead, which turned out very vell. Anyway, you may have to add a little seasonings with the diced tomato/green chilis combination and I recommend rinsing and draining the green chilis.
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