I LOVE sweet potatoes. Enough so that I usually buy a big ole’ bag of them when I go to Costco. I especially love them roasted along with other root veggies, but sometimes I just have to grab a potato and go. So, the next best thing is to microwave it. I can do that in my own kitchen or wait until I get to work to cook the potato for lunch. I like to eat them plain or with a little butter and maple syrup. I also like to cube them and add them to my veggie mixes.
Here’s the FASTEST way that I know to cook a sweet potato. Rinse it off with clear water. Place it onto a microwave safe dish. Place a wet paper towel or dishcloth over the potato. Microwave on high for 8 to 10 minutes. Eat warm or let cool and cut into cubes for your other dishes.
A plus is that the potatoes freeze well, so I can cook the whole bag in one day, plate my week’s worth of lunches and freeze the rest.
This nutritious lunch is made with a medley of cooked sweet corn, squash, zucchini, black beans, diced tomatoes and cubed sweet potatoes. Add a little salsa to spice it up and you will be good to go.
I recently bought a huge bag of Brussels sprouts and made soup with half of them. I LOVE Brussels sprouts when quartered and cooked in soup. Since the sprouts taste a little like cabbage to me, I wondered if I could use up the rest of the bag in a stir fry. I also had on hand a block of firm tofu and some edamame spaghetti noodles. I combined them all and it turned out delicious! Continue reading “Stir Fried Brussels Sprouts with Tofu and Edamame Noodles”
Let me start this post with, “I HATE mushrooms!” so, you may ask, why cook some? Well, it all started with a post from the Crunchy Radish about shiitake mushrooms and how they taste just like bacon when fried. Really? Because I love the taste of bacon, but I no longer love the idea of killing an animal for me to eat. So, I happily pinned her recipe to my Pinterest board to save for when I had time to try it out.
Well, I tried it. And I learned. Fried Shiitake mushrooms do not, under any circumstances taste like bacon. Sorry, but no. Continue reading “Fried Shiitake Mushrooms with Onions, Potatoes and Turnips”
Since I am still learning about cooking with plant based foods I have been noodling around on the web looking for information. I just discovered this looooong list of replacements from Vim Life. It’s really useful and contains so much information that I’m excited to pass it along to you. For instance, I never thought of using rolled oats as a soup thickener, did you? Brill!
Below, is the categories to be found in their post. Really interesting and a good read. Click the colorful “Replacements” box to go there.
I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.
Continue reading “How to Make Split Pea Soup”
Did you know that you can freeze onions and bell peppers? It wasn’t too long ago that I did not know this simple little fact about cooking with fresh veggies. So, if you are kind of a newbie home cook, then you might want to know this as well.
Most of the time, I am cooking for two. Even with my weekly meal prep, I usually don’t need to dice an entire onion or bell pepper for any given dish. But I do not want to store left overs in the refrigerator just in case I won’t need said onions and bell peppers for some time to come. I don’t like anything to go to waste, so I freeze the extra. Continue reading “Freezing Onions and Bell Peppers”
I have a feeling that many people are buying jarred Alfredo sauce because they don’t know how quick and easy it is to make their own gluten-free sauce. Also, when you make your own version, you have better control over calories and a lot of control over ingredients. Continue reading “Gluten Free Alfredo Sauce with Edamame and Mung Bean Pasta”