Popcorn Popped in Coconut Oil and Seasoned with Honey and Ground Cinnamon

About:

I must confess, I am a popcorn fanatic. This recipe may not really be a meal or side dish, but it is yummy! It’s the perfect combination of sweet and salty. It’s a fast and tasty snack to make when you want popcorn, but you want something different.

Ingredients:

1/2 cup popcorn kernels (any brand)

2  1/2 tablespoons coconut oil (any brand)

2 tablespoons honey

Cinnamon to taste

Salt to taste

Preparation:

1. Spoon the coconut oil into the bottom of a large saucepan. Stir it around a bit to make sure it coats the bottom.
2. Pour in the kernels. Most stove-top popcorn recipes tell you to only add 3 kernels at first and pop them, but I’m impatient and always skip that step and just dump all the kernels in there.
3. Bring heat to medium-high and cover the saucepan with a lid so you don’t have to dodge popcorn shooting around your kitchen. It may take between 3-5 minutes before you hear any popping going on under there, but that’s fine. Just hang in there.
4. Once it begins to pop consistently, gently shake the bottom of the saucepan with the handle to stir the kernels around a bit. I don’t actually know if this does anything, but I watched my parents do this when I was a kid, so I do this after their fashion.
5. Once the popping has stopped, remove the popcorn from heat.
6. Pour the popcorn into a large mixing or serving bowl. Drizzle with honey and sprinkle the cinnamon and salt to your taste (I went heavy on cinnamon and easy on salt).
7. Serve and enjoy!

Broiled Seasoned Tofu

Prep Time: 10 minutes          Cook time: 20 minutes          Total Time: 30 minutes

About:

Hello, all! Guess what? I’ve got another first! I don’t know why it had never occurred to me to do so, but until a couple of nights ago, I had never thought to broil tofu. I have always baked it, fried it, or grilled it. So, I decided to give broiling tofu a try. And guess what? It’s pretty good! It’s definitely easier to crisp the tofu by broiling it instead of baking it. If you like your tofu crispy like I do, then you’re definitely going to need to try this. This is a pretty basic recipe and can be adapted however you want. It doesn’t take long and it’s very simple.

Ingredients:

1/2 block tofu, drained or pressed

Olive oil

Italian seasoning

Cajun seasoning

Garlic powder

Onion powder

Salt

Pepper

Non-stick cooking spray

Preparation:

1. If necessary, preheat broiler.
2. Take your drained, half block of tofu and cut it into long, but thin, slices.
3. Spray a small baking dish with non-stick cooking spray and fit the tofu pieces into the dish. Arrange the tofu slices so that they do not overlap and are not touching each other.
4. Drizzle olive oil onto the top of the tofu pieces and brush the olive oil onto the surface of the tofu.
5.  Sprinkle the top of the coated tofu with Italian seasoning, Cajun seasoning, garlic powder, onion powder, salt, and pepper. This is your call; add however much of each seasoning that you like. I like a lot of seasoning, (as you can probably see from the photos) so I sprinkled the seasonings onto my tofu like a duck on a June Bug (if you’re not from the southern United States you might not get that simile, but that’s OK, I forgive you).
6. Place the baking dish into the oven and broil for 9 minutes.
7. After the 9 minutes, remove the baking dish from the oven and flip the tofu. Brush olive oil onto the newly exposed side of tofu. Sprinkle the seasonings onto this side of the tofu as well.
8. Return the baking dish to the oven and broil for another 9 minutes.
9. Serve immediately and enjoy! 

Vegetarian Sloppy Joes

Prep time: 15 minutes          Cook time: 50 minutes          Total time: 65 minutes

About:

Hello, all! I had a craving for one of my childhood favorites the other night. That childhood favorite would be none other than a sloppy joe. Then, I had a realization. I have not had a sloppy joe since I have changed my diet to a vegetarian diet about a year ago. I had a bag of MorningStar soy crumbles in my refrigerator, but instead of grabbing a can of prepared sauce, I decided to make my own. So this was a first! My first vegetarian sloppy joe, and my first homemade sloppy joe sauce. This recipe is relatively easy to make. I enjoyed this sauce much more than any canned sauce I’ve ever had, though it does take more time and it is quite sloppy! But hey, sloppy joes are supposed to be sloppy, right? This sauce makes 4-5 sloppy joes.

Ingredients:

Soy crumbles (I use MorningStar)

3/4 cup water

1  1/4 cup ketchup

3/4 teaspoon Worcestershire sauce

1  1/2 teaspoon beer mustard (Dijon also works)

3  1/4 teaspoons brown sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 large white onion, chopped

3 garlic cloves, finely chopped

1/2 green bell pepper, chopped

1 small, hot green pepper, seeded and chopped (optional)

Non-stick cooking spray

Preparation:

1. Chop the onion, garlic, green bell pepper, and small, hot green pepper (the small, hot green pepper is optional and depends on whether or not you want the sauce to be spicy).
2. Once everything is chopped, spray a medium sized saucepan with non-stick cooking spray (including the sides). Place the onion, garlic, and peppers into the saucepan. Heat to medium high and let them simmer until the onion is translucent and the garlic is fragrant.
3. Add only 1/2 cup of the 3/4 cup of water, but add all of the ketchup, Worcestershire sauce, beer or Dijon mustard, brown sugar, and salt and pepper that is called for into the saucepan. Stir and bring this to a boil.
4. Once the sauce is brought to a boil, reduce heat to a simmer and cover. Let the sauce simmer for 40 minutes, stirring every 10 minutes or so.

5. Once the sauce has been simmering for about 30 minutes, get out your soy crumbles and arm yourself with a skillet. Add the remaining 1/4 cup water to the skillet, and then toss in enough soy crumbles to feed you and whomever else you might be feeding. Bring the heat to medium high until the soy crumbles are thawed.

6. Once the crumbles are thawed and the sauce has been simmering for at least 40 minutes, spoon the sauce into the soy crumbles. If you like your sloppy joes extra sloppy, add more sauce. If you like them neat, add less.

7. Serve on a bun with your favorite toppings and enjoy!

Mexican Pasta Skillet

About:

Hello again, everyone! It has been a while since my last post, so I feel the need to explain why. My husband and I moved from our apartment to our first house, so I’ve been crazy busy here lately! Anyways, this dish is relatively easy to make. There’s really not much to it, which is perfect for busy days!

Ingredients:

2 cups rotini pasta

1 cup dry black beans

1 1/4 cup water

1 (8 oz.) can tomato sauce

1 (14.5 oz.) can diced tomatoes

1 packet taco seasoning (any brand)

4 cloves garlic, finely chopped

1 small or medium yellow onion, chopped

3-4 small green cayenne peppers, seeded and chopped

1 tablespoon oregano

1 tablespoon cumin

1/2 tablespoon Italian seasoning

1/4 tablespoon Cajun seasoning

1/2 tablespoon paprika

Salt and pepper to taste (a lot of pepper)

Non-stick cooking spray

Preparation:

1. Cook the dry black beans according to the directions on the bag. The amount of water should be specified.
2. After the beans have been cooking for about an hour, cook the pasta according to the instructions on the box. Again, the amount of water should be specified.
3. While the beans and pasta are cooking, chop the garlic and onion. Chop and seed the peppers as well.
4. Once the pasta and beans are tender, spray a large skillet with non-stick cooking spray. Add the garlic, onion, and peppers. Saute them for about 5 minutes or until the onion is clear and the garlic is fragrant.
5. Remove the pasta and beans from heat. Using a slotted spoon, drain and add the pasta to the skillet one spoonful at a time. Use the slotted spoon to drain and add the black beans to the skillet as well.
6. Add the water, tomato sauce, diced tomatoes, taco seasoning, oregano, Italian seasoning, cumin, paprika, Cajun seasoning, and salt and pepper to the skillet. Stir well.
7. Bring the contents in the skillet to a boil and then reduce heat to a simmer. Let it simmer for 10 to 15 minutes.
8. Top with your favorite toppings (I recommend sour cream and cheese), and enjoy!

Homemade Dill Pickles

About:

        So I started a garden this year, and it has actually done well! At first my cucumbers weren’t doing anything, but suddenly, one day, BOOM! Cucumbers everywhere. I’ve eaten more cucumber sandwiches than anything this summer, but being the only one who will eat cucumbers in my household (my husband is a pickier eater than a 4 year old), I still couldn’t keep up. So I decided to pickle them. I’m a pickle fiend and I’m picky about pickles, but homemade pickles are the best! These are great as a snack or as a side (I like to eat pickles with soup). So if you love pickles, give these a try!

Prep time: 20 minutes

Refrigeration time: 4 days

Total time: 4 days 20 minutes

What You’ll Need:

A glass jar with a tight seal (I used a 64 ounce mason jar, Ball brand)

6 or 7 large cucumbers

4 fresh heads of dill (I used 2 large and 2 small)

3 or 4 large cloves of garlic chopped (amount depends on taste)

1/4 large onion, chopped

1  1/3 cup white vinegar

3 1/2 cups water

1 tablespoon sugar

1 tablespoon salt

Preparation:

1. Bring the vinegar, water, salt, and sugar to a boil, stirring occasionally. After the mixture has been boiling about 2 minutes, remove from heat and allow it to cool.

2. While the vinegar, water, salt, and sugar mixture is cooling, prep your cucumbers, garlic, and onion. You can cut the cucumbers into spears or chips, depending on your own preference. I cut mine into spears. Chop the onion and garlic as well.

3. After cutting your cucumbers, onion, and garlic, place them into a 64 ounce jar. I put half of the onion at the bottom, filled the jar with cucumbers, sprinkled the garlic in, and put the rest of the onion in.

4. Next, add the fresh dill to the jar. I used 2 large heads and 2 small, but you can use about 3 large if you like. Try to wiggle the dill in different places. Don’t stick all of the dill in one part of the jar.

5. Once the vinegar, water, salt and sugar mixture has cooled, carefully pour it into the jar. I used a funnel to make this easier.

6. Seal the jar tightly and place into your refrigerator. Allow the pickles to refrigerate for 4 days before you eat them.

7. Eat them! 😀

Refrigerated jar sans 7 or 8 spears 😛

Chick Pea and Red Lentil Stew

About:

I don’t know what’s wrong with me. I live in the heart of the southern United States where the heat index has been 109 degrees Fahrenheit over the last couple of weeks, with the occasional 105 degrees. What have I been eating? Soups and stews. Hot soups and stews. This is a great slow-cooker recipe to use on cold (or blistering hot) days. This recipe is an easy throw it in the pot and forget it kind of recipe. I used rice leftover from the night before, so the rice that is called for is already cooked. If you haven’t already cooked the rice, this will add to the prep time a little bit. Every ingredient in this recipe is good for you, (unless you have an allergy, then it’s not very good for you) so you can feel healthy as you eat it!

Prep Time: 15 minutes       Cook Time: 5 hours       Total Time: 5 hours 15 minutes

Ingredients:

1 cup chick peas (dry)

1/2 cup red lentils (dry)

3/4 cups brown rice, cooked

4 cups vegetable stock or broth

1 1/2 cup water

2 cans diced tomatoes

3-4 bay leaves

3 large garlic cloves, chopped

1/2 large onion

1/4 cup celery, chopped

1/4 cup carrots, chopped

1 yellow squash, diced

1/2 cup frozen green peas

1/2 teaspoon white pepper

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon sage

1/2 teaspoon garlic powder

3/4 teaspoon cumin

1 tablespoon soy sauce

1 tablespoon tomato paste

Pinches of rosemary

Preparation:

1. If you haven’t already, cook the brown rice and chop the garlic, onion, carrots, celery, and squash.

2. Once the rice has cooked and your vegetables are chopped, throw everything into a slow cooker. Turn the heat on the slow cooker between medium and high and let it cook for about 5 hours, stirring every hour or so.

3. Serve and enjoy!

Sriracha Peanut Butter Tofu

Prep Time: 15 minutes          Cook Time: 15 minutes          Total Time: 30 minutes

Ingredients:

3  1/2 tablespoons soy sauce

2  1/4 tablespoons rice vinegar

3  1/2 tablespoons peanut butter

2  1/2 tablespoons water

1  1/2 tablespoons Sriracha sauce

1 block tofu

2 tablespoons olive oil

1/3 cup cornstarch

1 small, hot red pepper

Preparation:

1. Press and drain your tofu. Once your tofu has been drained, slice it into cubes or strips (your preference, really). Pour cornstarch into a mixing bowl and cover the tofu pieces in the cornstarch.

2. Add olive oil to your skillet. Heat over medium.

3. While the oil is heating, mix together the sauce. To do this, combine the soy sauce, rice vinegar, water, peanut butter, and Sriracha sauce. Whisk this together with a fork or mix well with a spoon until it is a smooth consistency.

4. Once the olive oil is heated, place the tofu into the skillet. Brown both sides, about 3-4 minutes for each side.

5. Once the tofu has browned, pour the sauce over the tofu. Let the sauce thicken, about 3 minutes. If the sauce needs more moisture and is already too thick, add a little water.

6. Dice up the small red pepper (be sure to remove the seeds if you don’t want the heat). Sprinkle over the tofu.

7. Serve and enjoy!

Tofu Fajitas

Prep Time: 10 minutes          Cook Time: 20 minutes          Total Time: 30 minutes

Ingredients:

1 block tofu, drained and cut into long pieces

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow bell pepper, chopped

2 cloves garlic, finely chopped

1/2 onion, chopped

2 mushrooms, chopped

2 teaspoons cumin

1 packet fajita mix (any brand)

Corn starch (enough to coat tofu)

Olive oil

1/4 cup water

Salt and Pepper to taste

Whole grain tortillas

Preparation:

1. If you have not already, drain your tofu. While the tofu is draining, chop the green, red, and yellow bell peppers, onion, garlic, and mushrooms.

2. After the tofu has drained, dry it with a towel and cut it into long pieces.

3. Heat olive oil in a medium sized skillet. Use enough olive oil to cover the bottom of the pan and fry the tofu.

4. While the oil is heating, pour cornstarch into a small mixing bowl. Add 1 teaspoon cumin and 1 tablespoon of the fajita packet. Mix this together and coat the tofu pieces in the mixture.

5. Once the oil has heated, place the tofu in the oil. Let each side brown, about 4 or 5 five minutes.

6. Once the tofu has browned, remove the pieces from the skillet and place onto a plate. Set aside.

7. Add the bell peppers, onion, garlic, and mushrooms into the skillet. The tofu has probably absorbed most of the olive oil, and this is okay. Saute the vegetables for about 5 minutes, stirring to ensure that they do not stick.

8. Once the vegetables are tender, add 1/4 cup water and the rest of the fajita mix. Add 1 teaspoon cumin. Salt and pepper according to taste. Bring to a boil and then reduce heat to a simmer.

9. Once most of the water has been cooked away, add the tofu back into the skillet with the vegetables to reheat it. Hint: If you do not make sure that the water has been absorbed before doing this step, your tofu will get soggy. Blah!

10. Serve onto a tortilla shell and top with whatever you like. Enjoy!

Tofu & Eggplant Stir Fry

Prep Time: 20 minutes         Cook Time: 20 minutes          Total Time: 45 minutes

Note: Prep Time will vary depending on whether or not the tofu is already drained and the rice is already cooked. I picked a time somewhat in the middle to accommodate, but if the tofu is already drained and rice already cooked, the prep time could only consist of dicing your tofu, eggplant, and vegetables.

Ingredients:

1 block tofu, cubed

2/3 cup Eggplant, cubed

1 cup cooked brown rice

1/2 large sweet onion, sliced

2-3 garlic cloves, finely chopped

2/3 cup carrots, chopped

1 cup broccoli

1/2 cup hoisin sauce

2-3 tablespoons soy sauce

Vegetable Oil (enough to coat the bottom of your pan)

Cornstarch (enough to coat your tofu pieces)

1 teaspoon five-spice powder

1  1/2 teaspoon sesame seeds

Salt and pepper to taste

Preparation:

1. Cook the rice as instructed on the back of the package. In the meantime, if you haven’t already, drain your tofu and dice your vegetables.

2. Heat enough vegetable oil in your skillet or frying pan on medium-high heat to fry the tofu and eggplant. (I apologize for not having a measurement for this; I just eyeball it. I’d say it’s around 1/4 to 1/3 cup).

3. While the oil is heating up, coat your tofu pieces in cornstarch. This will help the tofu crisp.

4. When the oil is heated, add the tofu. Let the pieces fry until the bottom is browned, about 4-5 minutes. Flip the tofu and brown the other side, another 4-5 minutes.

5. Once the tofu has browned, temporarily remove the pieces from the oil and onto a plate. Set aside.

6. Add the pieces of eggplant into the oil. Add more oil if necessary (tofu tends to soak it up).

7. Let the eggplant brown on one side (about 6-8 minutes), flip the eggplant, and brown the opposite side.

8. Once the eggplant has browned, reduce the heat to medium and add the diced carrot, onion, garlic, and broccoli. Let this saute, stirring frequently, until the onion is translucent.

9. Return the tofu to the pan.

10. Add the cooked rice, hoisin sauce, soy sauce, five spice, sesame seeds, and salt and pepper. Stir well and allow to simmer 2-3 minutes before serving (add a bit more hoisin sauce if things get dry).

11. Serve and enjoy!

Lentil Soup

About this recipe: This lentil soup is healthy and easy to make. All you really have to do is stick all of the ingredients in a pot and let it do its own thing (keeping an eye on it, of course). This recipe would also work well in a slow-cooker on medium-low heat for about 3-4 hours.

Prep Time: 10 minutes         Cook Time: 45 minutes         Total Time: 55 minutes

Ingredients:

1 cup lentils

5 cups vegetable stock or broth

2 cans diced tomatoes

1 cup celery, chopped

1 cup carrots, chopped

1 medium yellow squash, chopped

1/2 large sweet onion

2-3 garlic cloves, finely chopped

2/3 cup frozen green peas

1/3 cup frozen corn

3 bay leaves

1  1/2 teaspoon black pepper

1/2 teaspoon salt

1  1/2 teaspoon paprika

1/2 teaspoon oregano

1/4 teaspoon white pepper

1/2 teaspoon cumin

A couple dashes of dry mustard

A couple pinches of dry rosemary

Preparation:

1. In a large stew or stock pot, add all of the ingredients: lentils, diced tomatoes (not drained), vegetable broth/stock, celery, carrots, squash, onion, garlic, peas, corn, bay leaves, salt, black and white pepper, paprika, oregano, cumin, dry mustard and rosemary. Bring the soup to a boil.

2. After the soup has been boiling gently for about 7 minutes, reduce the heat to a simmer and cover.

3. Let the soup simmer for about 45 minutes, stirring every 15 minutes or so.

4. Once the soup has thickened, it is ready. Discard the bay leaves and serve.