Z’s Southwestern Quinoa Salad
This is a dish that I throw together quite often. I don’t have exact amounts for most of it because it just depends on what looks good to me at the time or how much is in the fridge. This is a very flexible recipe, so just add ingredients to suit your taste.
1 1/2 [...]
Lychee Dressing (or use as a fruit dip)
I love lychees, but rarely get them fresh. They aren’t readily available here and many people aren’t familiar with this tasty Asian fruit. When I spotted a can of them while browsing the aisles of a local Asian store, I was thrilled. My track record with canned fruits hasn’t been all that great, so I [...]
Basic Reduced Fat Hummus
I love hummus, but have avoided it in restaurants because of the amount of olive oil used. While it’s true that olive oil is considered a “good fat”, I still don’t want excessive fat in my diet. When I made hummus at home, although it tasted great, I never got the same smooth consistency that [...]
Z’s Almond Milk
In an attempt to make an almond milk that my family liked and that didn’t have some of the additives we were seeing the the store bought varieties, we came up with this. If you don’t have a vitamix blender, you might have to use more nuts or less water. With the vitamix and soaking [...]
Rice Cooker Pasta
Sometimes I need a quick lunch for just two people. If I don’t have much time in the kitchen, this meal can be made with less than 5 minutes of prep. I use a 5.5 cup, fuzzy logic rice cooker and the following amounts are perfect for it. Other sized cookers might require differing amounts of [...]
Pumpkin Oatmeal
I’ve been making things with pumpkin lately and we had some leftover that needed to be used. Our daily oatmeal breakfast would be boring if we weren’t always playing with the ingredients. Mix those and you end up with pumpkin oatmeal.
1/2 c old fashioned oats
1/2 c vanilla soy milk
1/4 c pumpkin puree
1/8 to 1/4 tsp cinnamon
dash [...]
Chipotle Pumpkin Soup
It’s autumn and it’s cold out. I enjoy seasonal recipes and wanted to try something new, so pumpkin came to mind. When I thought of pumpkin, the first thing to pop into my head was pumpkin pie, followed by pumpkin scones, followed by pumpkin cookies. It seems that we’re pretty good at turning pumpkin into [...]
Millet Cheese Spread
This is a great spread to use in place of dairy cheese spreads on crackers. Compared to dairy cheese spreads, it is lower in fat, has no cholesterol whatsoever, contains some fiber, is high in B vitamins and is lower in calories. We really like this one on whole wheat Ritz crackers or Triscuits.
Millet Cheese [...]
Orange Bulgur (Breakfast)
If you’ve ever eaten at a Mediterranean restaurant, you’ve probably had bulgur wheat. It is the main ingredient in tabbouleh. It’s also commonly used as a side dish and makes a great, nutritious, substitute for couscous or rice in pilafs. One cup of (cooked) bulgur has 151 calories, 34 carbs, 8 grams of fiber and [...]
Brown Rice Congee
What is congee? It’s an Asian comfort food that is made from rice, but resembles oatmeal. My daughter, who spent her first 2 years in China, is familiar with it. In fact, she probably ate it most mornings according to those who fed her. Congee, xifan or jook as it’s called in some parts of China, [...]
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