Showing posts with label bowl. Show all posts
Showing posts with label bowl. Show all posts
Thursday, March 12, 2015
Recipe for Sriracha Beef Cabbage Bowl
This Sriracha Beef Cabbage Bowl is just the right amount of spicy for me, but you can use less heat.
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(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Sriracha Beef Cabbage Bowl that was inspired by my good friend Jeanne is something I've made over and over. Cut up your own cabbage or use a coleslaw mix without carrots if you're making this for Phase one.)
I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I've already cooked and devoured several times. Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding. Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her. Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born. The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!
I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I've already cooked and devoured several times. Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding. Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her. Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born. The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!
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Wednesday, March 11, 2015
Recipe for Greek Salad Spaghetti Squash Bowl
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| I'm not sure why I decided to combine Greek Salad and Spaghetti Squash, but this Greek Salad Spaghetti Squash Bowl was definitely a winner. |
First, thanks to everyone who has given nice feedback about the makeover and new features for Kalyn's Kitchen. I'm thrilled with the new design, especially the way it will make it easier for anyone who wants to find recipes that are Gluten-Free, Vegan, Meatless, Paleo, Low Carb, or things that Can Freeze. I am so happy with the new design; thanks again to the fabulous Rand and Jennette!
People ask me all the time where I get recipe ideas, and while it's true I spend plenty of time looking at cookbooks and food magazines and cruising around other food blogs, sometimes an idea just pops into my head and I have no idea where it came from. That's what happened with these Greek Salad Spaghetti Squash Bowls. My sister Pam gave me a spaghetti squash and it hung out on the counter for at least a week while I wondered how to make it into some kind of interesting Meatless Monday dish. Then one day I suddenly had the thought to top the cooked spaghetti squash with a Greek Salad mixture, including plenty of lemony vinaigrette that would drip down and flavor the squash. I tried this out on my nephew Jake (who is NOT a fan of spaghetti squash) and he gobbled it up, so I think it's fair to say that this recipe is a winner!
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Sunday, March 8, 2015
Easy Black Bean Corn And Quinoa Stuffed Peppers With Enchilada Sauce Vegan And Gluten Free Perfect For Your Super Bowl Buffet
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| Stuffed bell pepper halves are perfect for a casual buffet. Follow Foods For Long Life on FACEBOOK . |
Easy Entertaining
Its football season and friends and family may be gathering around the big screen, especially on super bowl weekend. Heres a simple crowd pleaser that can be made early in the day and baked right before half time.
Diet Friendly
No need to abandon our Vegan, High Fiber Diet. Each stuffed pepper half is less than 200 calories and provides a healthy 7 grams of dietary fiber. Quinoa and beans deliver high quality protein with all of the essential amino acids.
And if you select a gluten free enchilada sauce, such as La Victoria, this dish is completely gluten free!
* * * *
Black Bean, Corn and Quinoa Stuffed Peppers with Enchilada Sauce
Vegan, Gluten Free
Requires a 9" x 13" casserole dish
[makes 8 servings]
1/2 cup dry quinoa
1 cup water
4 large green or red bell peppers
2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
15 ounce can (no salt added) black beans, rinsed and drained
1 cup corn kernels
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
salt to taste
3/4 cups Daiya cheddar style shreds
1 3/4 cups gluten free enchilada sauce, medium spice
Rinse the quinoa in cold water for several minutes. Place in a small saucepan with water and bring to a boil. Reduce to a simmer, cover and cook for 15 to 18 minutes or until all of the water is absorbed. Remove from the heat and set aside.
Preheat the oven to 350 degrees F.
Carefully cut the peppers in half vertically. Remove the seeds and rinse. Steam or boil until they begin to soften, about 5 minutes. Remove and drain.
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| Partially cook the peppers until they begin to soften |
Heat the oil in a medium fry pan and cook the onions on medium low heat until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about one minute.
Mix in the cooked quinoa, black beans, corn, cumin, black pepper, salt (if desired), Daiya cheddar style shreds and 1/2 cup of the enchilada sauce. Stir until well combined.
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| Combine the rest of the filling ingredients with cooked onions |
Place 1 cup of the enchilada sauce in the bottom of a 9" x 13" casserole dish.
Fill each half pepper with the filling and place in the casserole dish.
Drizzle the remaining 1/4 cup of enchilada sauce over the peppers.
Cover with foil and bake until hot and bubbly, about 30 minutes.
Remove from the oven and serve.
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| Bake in the oven covered with foil until hot. |
Per serving (8): 195 calories, 5 g total fat, 1 g saturated fat, 90 mg omega-3 and 603 mg omega-6 fatty acids, 0 mg cholesterol, 7.5 g protein, 31 g carbohydrates, 7 g dietary fiber and 540 mg sodium.
For a complete meal, serve with Mango Avocado Salad with Lime Chia Dressing. This salad recipe can serve at least 4 people as a side salad. Double it to serve 8.
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| Mango avocado salad with lime chia dressing |
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