As I work through this world of new and exciting ingredients, I will be sharing with you my own recipes. I don’t measure when I cook so I will do my best to put portions and sizes!
Kick Ass Kale Wraps:
- 1 Pear
- 1/4 to 1/2 Red Bell Pepper
- 1 Mexican Squash (or squash of your choice)
- 1/2 Avocado
- Dash of Garlic Powder
- Dash of Onion Powder
- Drizzle of Raw Honey
- 2 Pinches of Cumin (go easy on this; it is strong)
- Dash of Ginger
- Dash of Nutmeg
- Chia Seeds (optional)
- Coconut Oil (enough to saute)
- 1 Kale Leaf
Dice up the pear, red bell pepper and squash and saute in coconut oil. Add your spices and let it saute stirring occasionally. I cooked mine so the pear had a little crunch and the bell pepper and squash were soft. Towards the end, I minimized my stirring because I like a little brown.
Once done, take 1/2 an avocado and slice it up on your kale leaf. Add the sautéed ingredients and roll the kale leaf into a wrap. You’ll have to hold it pretty tight, but the flavor is totally worth the potential messiness!
Sesame Asian Adventure:
- Sesame seed oil
- 1 regular size squash (diced)
- 1/2 tomato diced (seeds removed)
- Handful of asparagus (diced)
- 1 green pepper (diced)
- 1/2 onion (diced)
- 3 garlic cloves (diced)
- Sesame seeds
In a frying pan combine all of your ingredients except the sesame seeds and sesame seed oil. Turn the oven on a medium heat and SLOWLY add the sesame seed oil and stir. This oil goes a long way so be careful with how much you use. When you have reached the appropriate “oil level” cover the veggies and let them simmer on medium hit. Stir occasionally. When the veggies are cooked, add the sesame seeds and stir continuously for a few minutes to brown the seeds.
Serve and enjoy! Your house will smell so yummy!
Last Leg Vegetable Soup: At the end of each week, there is nothing worse than seeing your hard earned money thrown in the trash when your left over food has spoiled. My cure for this is to make a soup! Now, the ingredients in this will vary based on what is left in your fridge, but veggies are veggies and in my opinion they all taste good together.
- In a large pot, add vegetable broth and water based on how much liquid you want for your soup. I used one 8 ounce can of broth and then 8 ounces of water.
- Let the water warm up on medium heat. I don’t like to bring it to a boil as the broth can evaporate before you get all the ingredients in there.
- Cut up 3-4 cloves of garlic and add to the broth
- Cut up 1/2 an onion (your choice) and add to the broth
- Add your salt, pepper and approved seasonings of your choice. I used some oregano, basil and an Italian seasoning mix.
- Cut up the soon to be expired veggies and put in pot with the rest of the ingredients. Put a lid on the pot and simmer on low until the veggies are soft and ready to eat.
I had mine simmering for about an hour. I don’t like to cook soup on high because the veggies fall apart and it can lose consistency and the texture will be off. My soup made 2-4 servings depending on how big of a bowl you get.