Non-Mushy Oatmeal

Please raise your hand if you (or someone you know) do not eat oatmeal because it's too...mushy??

Now put your hands down, 

because I have two remedies for you to get this healthy, comforting food into your diet:

1. Try steel-cut oats (for a very hearty/chewy texture)

OR

2.  Try this recipe (below)

Why?  Because in this recipe, I use 1 part liquid to 1 part oats, where most of the time people use a 2:1 liquid to oats ratio.  It doesn't have to cook very long to soak up the liquid, leaving the oats less cooked, drier, and non-mushy!

My husband is far from picky (I sure am lucky!), however, traditional oatmeal isn't his favorite because of the mushy texture.  Once I started making it this way, his oatmeal heebie-jeebies went out the door!

(He'd still eat it before, but now he looks forward to it.)

My toddler happily eats this too--and I love using honey instead of sugar.

This is a cinnamon-raisin version, but feel free to switch up the fruit to your liking.

Non-Mushy Oatmeal
2 Adult servings + 1 toddler serving

2 cups water (or milk or combination--milk will make it creamier)
1/2 tsp salt
1/4 cup (heaping) raisins
2 cups old-fashioned rolled oats
2 Tbsp honey
1/2 tsp cinnamon
1/2 tsp vanilla
splash of milk, for serving (optional--I use almond milk)

In a medium saucepan, combine liquid, salt, and raisins and bring to a boil.  Stir in the oats and turn heat down to medium-low.  Cook, stirring occasionally, until all liquid is absorbed, about 2-3 minutes.  Remove from heat and add honey, cinnamon, and vanilla.  Serve warm with a splash of milk, if desired.

Unreal Granola

I recently had my two youngest brothers sleep over at my house.

My toddler was in heaven.  He LOVES his uncles!

Turns out, my 15-yr-old brother was in heaven, too...at the breakfast table.

He helped himself to my big, glass jar of granola I proudly display on the counter,

gave it a cold splash of milk,

took a big teenage-boy-size bite...

and before I knew it, his eyes were bulging.

"Where did you buy this?!?" he asked.

"Umm, I made it."

"Are you serious?!"

"Yep."

"This is unrreeal."

And there you have it.

From the mouth of a 15-yr-old teenage boy.

Unreal Granola.

I make a double batch of this every time I make it (apparently, my husband and toddler are fans too).  Between this, oatmeal (or oatmeal), eggs, and sometimes pancakes, I rarely buy boxed cereal.

Unreal Granola

6-8 servings

Adapted from Perry's Plate

3 cups old-fashioned oats

1 cup sliced almonds

1/2 cup unsweetened, shredded coconut

3 Tbsp brown sugar (I use 2 Tbsp)

2 Tbsp milled flaxseed

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp (heaping) salt

1/3 cup honey

3 Tbsp extra virgin coconut oil

1/2 tsp pure vanilla extract

1 cup dried fruit (I use closer to 3/4 cup)

Preheat oven to 300.

Combine dry ingredients (first 8 ingredients) in a large bowl, set aside.

 In a small saucepan over medium-low heat, mix together honey and oil until smooth.  Remove from heat and stir in vanilla.  Pour over oat mixture and coat evenly. 

Spread out evenly on a baking sheet.

Bake about 35-40 minutes, or until golden, *stirring every 10 minutes so it bakes evenly.

Let cool and stir in dried fruit.

*This granola is delicious with milk or yogurt and/or fresh fruit!

Sauteed Green Beans with Feta

This is a great, healthy side dish prepared in just a few minutes. You don't even have to measure anything!

I love to use Costco's frozen petite whole green beans.

Just imagine...crisp-tender green beans with creamy feta on top...

Olive oil

Small onion, chopped (or 1/2 of a medium; I like to use red onions)

A few handfuls of fresh or frozen green beans

Salt & Pepper, to taste (I've also used different garlic/herb seasoning blends)

Feta cheese (small handful, depending on how many green beans you're using)

Heat olive oil in a frying pan over medium-high heat. Throw in chopped onion and cook until onions begin to soften.  Throw in green beans & saute until crisp-tender. Add in your favorite seasonings and crumble a small handful of feta cheese over beans; stir until melted (it only takes a few seconds). Remove from heat, place in a serving dish, and sprinkle a little extra feta cheese on top.

Fresh Cranberry Sauce

I love how spring gives me that new beginning/fresh start feeling!

Among my efforts to spring-clean around the house, I'm also going through my computer and deleting any unneeded items.

Happily, I came upon these pictures of the cranberry sauce I made for Thanksgiving last year...

It was delicious and went perfectly with our stuffing and turkey.

So I thought I'd post it before I forgot again--better late than never!

I love cooking the fresh cranberries and listening to them "pop" on the stove.

(Note:  This was taken near the beginning; it looks mushier when it's done cooking)

(Not sure where the recipe came from...one of those I wrote down years ago without a source.)

*Can be made two days ahead and stored in refrigerator*

New Cranberry Sauce

Makes 12 servings (1/4-cup each)

Source Unknown

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp olive oil

1 12-oz bag fresh cranberries

1 cup 100% pomegranate or cranberry juice

3/4 cup sugar

1/2 tsp ground ginger

1 medium apple (or persimmon), peeled/cored and cut into 1/4-inch cubes

rosemary sprig

In a large saucepan, saute onion and garlic in hot oil over medium-high heat for 2-3 minutes, or until onions begin to soften.  Add cranberries, pomegranate juice, sugar, and ginger.  Bring to boil; then reduce heat to medium-low.  Simmer, uncovered, stirring occasionally, for 16-17 minutes, or until mixture is just thickened.  Remove from heat.  Stir in apple.  May serve warm, at room temperature, or chilled (cover and refrigerate up to 48 hours).  Top sauce with a rosemary sprig.  

How to Cook Tofu

Today is unique.

February 29th won't come again for four whole years, 

so I thought I should post something unique today...

like how to cook tofu!

Tofu Vegetable Stir-Fry

Tofu used to give me the heebie-jeebies (kinda like shrimp).  Just hearing the word raised my eyebrows.

I think the first time I tried tofu was at PF Chang's...in their coconut curry vegetable dish (amazing!),

and I knew I had been missing out.

Made from soybeans, tofu is low-fat, high protein, vegetarian, versatile (soft or firm; can be used in sweet & savory dishes), and has a subtle flavor (will pretty much take on whatever flavor you want it to).

So here's how I cook tofu--specifically for stir-fry--

and it's super easy and only takes 15 minutes!

Ingredients:  

1 package 14-oz extra firm tofu

heat-safe oil for sauteing

garlic powder for flavor

sauce for stir-fry

We really like Nasoya's organic extra firm tofu for this (I find it at Costco).

(I did use this before the expiration date, by the way...)

Open the package and drain the liquid.  Wrap the tofu block in paper towels or a dish towel, place on a cutting board, and gently pat/squeeze out the water (you want the tofu dry in order to absorb flavor/sauce).

Cut into bite-sized cubes.

(After cutting you may want to dab up some more water.)

Drizzle heat-safe oil (I like grapeseed) into a medium-sized pan over medium heat and add tofu pieces.  

Stir the tofu around with a spatula to coat with oil.

At this point, I like to add a good sprinkle of garlic powder for some flavor.

(About halfway done)

 After a few minutes, turn pieces over, using a spatula, to cook the other sides.

Continue sauteing and stirring/turning until all (or most of) the sides are lightly browned.

After about 15 minutes, the tofu should be browned like this.

When the tofu is done cooking, pour in just enough stir-fry sauce to coat the pieces, let them absorb the sauce for a minute or so, and then add tofu to the cooked vegetables for the stir-fry.

Serve warm over brown rice.  Super easy, right?
How do you cook tofu?
If you've never cooked it, try it and let me know what you think!

Goodbye, February 29th...see you in four years!

Quinoa & Black Bean Salad

This sweet and tangy,

protein and antioxidant-packed

side dish 

is the perfect pick-me-up in the middle of winter!

I made a batch for the sole purpose of having "grab-ready" in the fridge for a quick, healthy snack.

I even eat it right out of the bowl...(please tell me you do this too!).

And my one-year-old loved it too!

Quinoa & Black Bean Salad

From my mother-in-law

Makes about 6 servings

1 1/2 cups quinoa, cooked

1 can black beans, drained/rinsed

1 can corn, drained

1 cup unsweetened dried cranberries (or raisins--white raisins are yummy too!)

1 diced red bell pepper

dressing:

1/3 cup olive oil

4 Tbsp lime juice

1 1/2 Tbsp red wine vinegar

1 1/2 tsp sugar

1 1/4 tsp cumin

1/4 tsp ground coriander*

1/4 tsp salt

Combine first five ingredients in a medium bowl.  In a small bowl, whisk dressing ingredients together.  Pour dressing over salad and stir well.  Chill for a few hours before eating.  Enjoy!

*If you don't have ground coriander, don't stress.  It'll taste great without it too!

Vegetarian Taco Soup

The holidays were wonderful...including, of course, all the holiday food!

Yes, all the

sugary,

heavy,

sugary,

meaty,

suuuugary

food.

And now begins the meat and sugar de-tox.

For me, at least.  

Maybe (hopefully) you were more self-controlled than I was this year.

Either way, you'll love this soup.

It's simple and meatless, yet satisfying.

Sooo simple.

Your feet will thank you--you won't be standing in the kitchen for hours on end.  :)

Vegetarian Taco Soup

Adapted from my mom
4-6 servings

olive oil

1/2 cup chopped onion

4 Tbsp (one packet) taco seasoning (I recommend this homemade version!)

1 can black beans, undrained

1 can kidney beans, undrained

1 can diced tomatoes, undrained

1 can corn, undrained

Saute onion in olive oil until tender.  Add taco seasoning, stir for 30 seconds, then add rest of ingredients.  Simmer for 15 minutes.  Serve with tortilla chips, sour cream (or plain yogurt), cheese, and avocado.

Homemade Pumpkin Pie Spice

Pumpkin pie spice, 

for me,

is probably a once or twice a year necessity.

So it's not something I always keep on hand or like to spend precious dollars on,

and just for a measly little container of it too.

But recently, finding myself in need of it, and finding my little container smelling
not-so-pumpkin-y anymore, 

(it had been expired for over a year...or two),

I decided to make my own.

It was a tad overwhelming with how many different versions google dug up, 

but this one looked the best to me

mostly because I loooove cinnamon

and the ratio just kinda seemed right.

I guess there's no way to really know if it's good unless you bake somethin' up with it

and taste it.

Which is exactly what I did.

And it passed with flying colors.

And that will be my next post.

Pumpkin Pie Spice

From Joy the Baker

1 Tbsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp nutmeg (freshly ground is best)

big pinch of cardamom (optional)

Mix all ingredients together and store in an airtight container.  Use in any recipe calling for pumpkin pie spice.

Hearty Chickpea Soup

I know Fall is not officially over yet, 

but because today is a beautiful fall day and

because my weather-man is forecasting snow for tomorrow,

I feel the need for a "Farewell to Fall" post.

It's impossible for me even think of the word "Fall" without thinking of my mother-in-law.

She is the Queen of Fall.

As soon as leaves begin to redden and crisp up,

you can walk into her house, and, without fail, be greeted by

a home-y cinnamon or pumpkin aroma.

You can walk out onto her deck and smile at

homegrown pumpkins and bright, beautiful mums.

After a crisp fall walk, she'll make you

a delicious, warm fall soup.

I've never met anyone who loved fall more.

On a recent, particularly crispy fall day,

I made one of her soups.

It's vegetarian, yet hearty and comforting.

The combination of cinnamon, turmeric, and ginger in this soup =

absolute genius.

And although it makes me think of fall, I guarantee it will grace our table this winter too!

...catchya later, Fall...

Hearty Chickpea Soup

From my mother-in-law

4 servings

2 Tbsp olive oil

1 rib celery, finely chopped

1 medium carrot, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 tsp ground cinnamon

1/4 tsp ground turmeric

1/4 tsp ground ginger

2 cups low-sodium vegetable broth

1 (15-oz) can chickpeas, drained & rinsed

1 can (14.5-oz) diced or tomatoes (no salt added)

2 cups baby spinach leaves, coarsely chopped

lemon wedges, for garnish

In medium saucepan, heat oil on medium heat.  Saute celery, carrot, onion, and garlic 3-5 minutes.  Add cinnamon, turmeric, and ginger.  Cook 1-2 minutes longer.  Add broth, chickpeas, and tomatoes and simmer until vegetables are soft.  Add chopped spinach leaves and lemon wedges on top just before serving.

Fall Apple Dip

This is a classic autumn snack that I permit myself to make once a year.

One of those recipes where you mix crisp & crunchy local apples

with

sweet & creamy dip.

This was something else I brought to that baby shower recently helped with (sorry for the lame picture in a dark room!).

I used walnuts this year, but salted peanuts are my very favorite garnish for a sweet & salty yumminess!

Fall Apple Dip

1 (8-oz.) package cream cheese

1/2 cup light brown sugar

1 1/2 Tbsp vanilla

1/2 cup salted peanuts or walnuts (optional)

Beat all ingredients, except for nuts, together in a bowl.  Add nuts, if desired, and serve with apple slices.

Mini Vegetable Quiches

Never judge a book by its cover.

...Or a mini vegetable quiche by its top.

Sometimes things aren't picture-perfect for your eyes, 

but are perfectly yummy for our insides (ha).

I made these for a special occasion a couple weeks ago when we got together with some friends for brunch.
Because it was a special occasion, I added bacon.

However, these can easily be vegetarian-ized by omitting the bacon.

When I mixed 'em up, I got on one of my veggie-lovin' kicks and added a few too many veggies, 

which caused my muffin tins to overflow, leaving me with not-so-pretty mini quiches.

Although the mini quiches were fun, next time I make them, I may just throw the batter in a small casserole dish.

Then I can make them without any suppression of my veggie love. :)

*Two side notes: 

1.  I finally just fixed my blog feed!  Become a follower if you'd like to receive updates!

2.  I just added pictures to my Whole Wheat Yogurt Pancakes post, in case you were wanting a visual.

Mini Vegetable Quiches

12 servings

Adapted from Costco Magazine

12 foil baking cups

8 eggs, lightly beaten

1/4 cup skim milk

1/2-1 cup shredded cheese (cheddar or mozzarella are yummy)

1/2-3/4 tsp salt

1/4 tsp black pepper

1 Tbsp olive oil

1/2 cup chopped red onion

1/2 cup diced red bell pepper

1 cup chopped mushrooms

1 cup frozen, diced hash brown potatoes (or pre-baked red potatoes)

1 large handful raw baby spinach, chopped

1/2 lb bacon or sausage, cooked, crumbled, and drained (optional)

In a large mixing bowl, combine eggs, milk, cheese, salt, and pepper.  Set aside.

Heat olive oil in a large skillet over medium heat.  Saute onions, bell pepper, and mushrooms until tender.  Add hash browns and spinach and cook until hash browns are heated through and spinach is wilted.  Remove from heat and stir in meat, if desired.  Place baking cups in a muffin pan and distribute batter evenly among baking cups.  

Bake for 20-22 minutes, or until eggs are set.

Healthy Fruit & Nut Granola Bars

After indulging in popcorn, ice cream, brownies, and...umm...(do I dare say it?)...bacon (yikes!), I decided it was high time for a healthy post.

I often find myself at a loss for easy, healthy things to have around for my husband to throw in his sack lunch for school every day (and I don't even have kids in school yet...I'm in trouble!).

Granola bars are always easy, but as I stroll down the cereal/granola bar aisle at the grocery store, I literally cringe when I read the ingredients...

(have you seen me there before?  I probably look really awkward--my apologies)

...usually including some type of corn syrup, many unpronounceable things, 

and loaded with sugar.  

Disgusting.

SO, I was really excited when I found this recipe.  I've tried homemade granola bars before...but this is definitely the winner.  It has simple ingredients, takes 5 minutes or less to throw together, 

AND

has the approval of my little (big) school-boy of a husband. :)

It's a perfectly healthy, no-sugar-added, and yummy, addition for anybody's brown sack.

(No more cringing for me--feel free to peruse the cereal aisle once again, void of a certain cringing lady.)

Healthy Granola Bars
9 servings (easily doubled)
slightly adapted from Spark Recipes

1 1/4 cup old-fashioned rolled oats
1/4 cup dried cranberries (or raisins)
1/4 cup dried apricots, chopped fine
2 Tbsp unsweetened coconut
2 Tbsp raw sunflower seeds
2 Tbsp slivered or chopped almonds
2 Tbsp ground flaxseed (optional)


1/4 cup honey
1/4 cup natural peanut butter or almond butter
1/2 tsp pure vanilla extract


Combine first 7 ingredients (oats through flaxseed) in a large bowl.  Set aside.
In a small bowl, mix together honey, peanut butter, and vanilla; microwave for 30-45 seconds until melted (or heat on stovetop).  Add to dry ingredients and stir, evenly coating with the peanut butter mixture.
Press firmly into and 8x8 ungreased dish (I used the back of a spoon sprayed with cooking spray).
Bake at 350 for 10-15 minutes, or until lightly browned.
Let cool completely before cutting into squares.  I like to individually wrap them in plastic wrap--all ready to be thrown in the brown sack!
*Notes:  I like to chop the raisins & almonds up even more for a finer texture for my toddler; it also helps the bars stick together.
I frequently double this recipe and bake in a 9 x 13 dish for about 3-5 minutes extra.

Cinnamon Popcorn

 I grew up making homemade popcorn with my family for our weekend movie nights.  

My brothers and I had a very precise, two-man (kid) technique to pouring the melted butter over the freshly popped kernels (a dangerous mission if you ask me).

Man #1= the butter pourer

Man #2= the bowl spinner

..and Man #3 (a.k.a. my mom)...the rescuer, who always came to sprinkle the right amount of salt on and mix it all up perfectly and make the chaotic, popcorn-butter mess right again.

It was always such a treat to lay out the green picnic blanket in the family room, 

where we chomped on popcorn out of the designated orange "popcorn bowl," 

sipped homemade milkshakes--my dad's specialty--

and watched some quality Disney.

Always done in jammies, of course, and on Saturday nights, with sponge curlers in my hair for church the next day.

What more could a little girl ask for?  It was perfect.

Needless to say, homemade popcorn holds a place in my heart.

So when our neighbors gave us a Whirley-Pop Popcorn Maker for a wedding gift,

it was love at first sight.

Between me and the Whirley-Pop, I mean.

(you already know of the undying love between me and the boy next door :)

(This is now our designated popcorn bowl :)

Anyway, this recipe put our Whirley-Pop to good use...I think I am finally in the acceptance stage of the grieving process in my farewell to summer,

so I am now welcoming--even embracing--all things warm and cinnamon-y.

"Bring it on.

Boooooo-yaaaahahaha....wooo!"
(Name that Disney movie...here's a little hint.)

Cinnamon Popcorn
Adapted from Tasty Kitchen
6 servings
10 cups popped popcorn (about 6 tablespoons unpopped kernels)
1/2 cup unsalted butter
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 pinches salt, to taste

Pour popped popcorn into a large bowl and set aside.  Preheat oven to 300 degrees.
In a small saucepan over medium heat, combine butter, sugar, and cinnamon and stir until butter is melted and sugar is dissolved.  Remove from heat and add vanilla.
Slowly pour mixture over popcorn and stir, using above two-man technique.  :)  Sprinkle on a couple pinches of salt, to taste.  Transfer popcorn to a large baking sheet and bake for about 10 minutes, or until crispy.
Cool before serving.

Strawberry Sour Cream Ice Cream

I am desperately holding on to summer.

After such a horrendous, record-breaking, housebound winter...

followed by a cold, rainy spring...

*sigh*

I just haven't fully recovered yet.

(Yes, I'm being dramatic...but winter is dramatic too, which is why we don't get along.

Opposites attract, right?)

Anyway, I found myself panicking this morning when I woke up to not only a cold house, 

but also a baby with a cold. :(

(Summer, are you really leaving me?)

So, to aid me in my grief as I hesitantly bid summer farewell, 

I'm sharing a delightful summer recipe I made on a recent family visit.

...So speaking of opposites, let's talk sweet strawberries and, well, sour sour cream.

A((n) opposite) match made in heaven.

It's definitely rich,

so only a few dainty bites are needed to satisfy even the greatest of ice cream desires.

...

On second thought, my dad was able to have several not-so-dainty bites...

but he is the exception.  :)

(Love you, Dad.)

Summer, I miss you already.

Strawberry Sour Cream Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts


1 lb fresh strawberries, washed, hulled, & sliced
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly-squeezed lemon juice

Combine strawberries & sugar in a bowl and stir until the sugar begins to dissolve.  Cover and let stand at room temperature for about 1 hour, stirring occasionally.

In a blender or food processor, pulse the strawberries (and their liquid) with the sour cream, heavy cream, and lemon juice until almost smooth but still chunky.

Refrigerate for at least 1 hour, then freeze in ice cream maker according to the manufacturer's instructions.

Grapes & Almonds

That's it.

Grapes & almonds.

Crunchy, crispy, creamy.

Sometimes you just need a snack to sit out on the table all day that you can grab every time you walk by.

Grapes & Almonds

1 handful large red grapes, washed

1 handful raw almonds, on sale

Place ingredients on a plate. Toss (yes, you must toss) one grape into your mouth, closely followed by one almond. Simultaneously chew both almond & grape to appropriately enjoy the crispness & juiciness of the grape mixed with the crunchiness, yet creaminess, of the almond. Enjoy heaven in your mouth.

Note: The only variation to this recipe would be if your grapes are small. The ratio would then change to 2:1 grapes to almonds instead of the original 1:1. :)

Happiness is in grapes & almonds.

Banana Crunch Pops

I loooove snacks.

Pregnancy was such a great excuse to bring them with me everywhere...even out to the mailbox.

Interestingly enough, the habit stuck...and you can still find me with a snack stash in my purse. :)

*sigh*

Oh, snacks...

This one's simple as banana, yogurt, and granola.

It's like a parfait on a stick.

It reminds me of our state fair...where everything is "deep fried" and "on a stick!"

Except this one's not deep fried.

It's frozen, refreshing, and healthy.

Like I said, simple as that.

Have fun experimenting with different granolas and yogurt flavors!

Banana Crunch Pops

From Better Homes & Gardens

2/3 cup fat-free yogurt (any flavor)

1/4 teaspoon ground cinnamon

1 cup granola (with or without dried fruit)

4 flat wooden craft sticks*

2 medium bananas, halved crosswise

Line a baking sheet with waxed paper & set aside. Place yogurt in a shallow bowl & mix in cinnamon. Pour granola into another shallow bowl. Insert a wooden stick into each banana piece. Roll bananas in yogurt mixture (I sort of spooned the yogurt on), to cover each banana, then roll in granola to coat. Place on prepared baking sheet and freeze for about 2 hours or until firm. Let stand for 10-15 minutes before serving.

*I used skewers, because that's what I had, but I wouldn't recommend them for kids because of the sharp ends! Popsicle sticks are much better.

Veggie & Black Bean Burritos

These unique burritos can be described in two words:

bursting-with-tangy-vegetables-cuminy-black-bean

goodness.

Pretty, aren't they?

Makes about 8-10 servings

Julienne the following vegetables: (I love whoever made up that word, julienne.)

1 red pepper

1 yellow pepper

1 red onion

3 carrots

1 cup sliced mushrooms

1 stalk broccoli

Simmer for 45 minutes in the following mixture, in a large frying pan:

1/2 cup brown sugar

1/3 cup wine vinegar (I like red)

1/4 tsp garlic powder

1 Tbsp ground cumin

salt & pepper to taste

Add 3 cups of rinsed/drained black beans and heat through. Serve on warm tortillas with sour cream & salsa.

*The original recipe (from my mom) calls for 1/2 cup wine vinegar, but over here we use a little less. So if you're feelin' tangy, add some more...

Fiesta Rice

Throw on your sombrero and heat up the stove...this versatile rice dish is muy delicioso!

Use it in a taco salad, add it to burritos, serve it up with tortilla chips & fresh guacamole or some chicken fresh off the grill. It works great as a side or main dish.

Last night, my husband and I had it on top of raw baby spinach with sour cream, cheese, & tortilla chips crumbled on top. Like I said, it's muy, muy bueno! (I know, my friends tell me I should start a spanish blog.)

My mom stumbled upon this recipe a few years ago and it's been a favorite ever since.

Fiesta Rice

Makes about 8 servings

2 tsp olive oil

10 oz. frozen corn, thawed

1 Tbsp butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice

1 tsp ground cumin

1 tsp fresh minced garlic

3 cups reduced sodium chicken broth (use vegetable broth to make this vegetarian)

1/2 tsp ground black pepper

dash salt

1 can diced tomatoes with green chilies, undrained

1 can black beans, rinsed & drained

1/2 cup chopped fresh cilantro

1-2 Tbsp fresh lime juice

Heat oil in medium saucepan over medium-high heat. Add corn & cook 10 minutes or until corn starts to brown. Remove from pan & set aside. Melt butter in pan, add onions, and saute 5 minutes or until tender. Stir in uncooked rice, cumin, & garlic. Cook 1 minute. Add broth, black pepper, salt, & diced tomatoes and bring to a boil. Cover, reduce heat, & simmer for about 45 minutes, or until rice is done. Remove from heat and stir in reserved corn & black beans. Heat through and stir in cilantro & lime juice.

Quinoa & Black Bean Burritos

Quinoa (say it with me: "KEEN-WA") quickly became one of my favorite grains when I first tried it. Let me tell you why.

First of all, it's the coolest word ever, don't you think? It makes me want to do a little dance around my kitchen, chanting, "Quinoa, quinoa, quinoa!"

Second, when you cook it, the seeds magically turn into little curli-cues.

Third, it's light, fluffy, and nutty. Who doesn't love nutty?

Lastly, it's the most nutritional grain! High in protein, amino acids, dietary fiber, magnesium...

Need I say more?

This recipe is definitely a winner. My neighbor, Alicia, brought these over just hours after we returned home from the hospital with our new baby and she was kind enough to share the recipe with me.

Quinoa & Black Bean Burritos
6-8 servings

1 tsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen corn

3/4 cup uncooked quinoa

1 1/2 cups water

1 1/2 tsp chicken bouillon granules (I use "Better Than Bouillon" chicken base; they also make a vegan option)

1 tsp ground cumin

1/4 tsp cayenne pepper (opt.--I used 1/8 and could hardly tell)

2 cans (15 oz. each) black beans, drained & rinsed

1/2 cup cilantro, chopped

6-8 burrito-size tortillas (use corn tortillas for gluten-free diets)

Our favorite toppings:

Sour cream or plain yogurt

Avocado or guacamole

Salsa

Raw spinach

Heat oil in medium saucepan over medium heat. Add onions & garlic and saute until lightly browned. Add corn, quinoa, water, bouillon, cumin, and cayenne pepper to saucepan. Bring to boil. Cover, reduce heat & simmer for 20 minutes. Stir in the beans & cilantro and heat through. Serve in warm tortillas with favorite toppings.

Steel-cut Oats

I frequently have a hearty bowl of oatmeal for breakfast. But if I have a few extra minutes, I treat myself to steel-cut oats instead of old-fashioned rolled oats.

Steel-cut oats are even less processed than rolled oats, making them healthier (right?) and...get ready...chewier. I love chewy. Do you love chewy?

The fun thing about oatmeal is it's 100% customizable. Add in anything you want according to your likes! I usually make a cinnamon-raisin version, but this morning I sliced up some fresh strawberries. Mmmm!

The possibilities are endless.

I like to add a splash of soy milk & and sprinkle of cinnamon on top before delving in!

Can you say heaven in a bowl?

(Speaking of bowls, don't judge mine...I painted it when I was 11.)

Steel-Cut Oats
Makes 2 servings

1 1/2 cups water (or other liquid; substitute milk/alternative milk for extra creaminess)

1/2 cup steel-cut oats

1/4-1/2 cup fruit (give or take) fresh, frozen, or dried (use less dried fruit)

1-2 T. sweetener (honey, agave nectar, pure maple syrup, sugar)

Favorite toppings (more fruit, sliced almonds, chopped walnuts, coconut, cinnamon & sugar, nutmeg, splash of milk)

Bring liquid to a boil. Add in steel-cut oats and turn heat down to a low boil. Add fruit in at appropriate time (see below). Cook until all liquid is absorbed (about 12-14 minutes), stirring occasionally. Add in sweetener & toppings, and enjoy!

*If you're using dried fruit or something hard like chopped apples, add in at the beginning with the oats (for maximum plumpness and juiciness). If it's something softer, like fresh strawberries or a mashed banana, add in at the end when liquid is nearly all absorbed.

I've seen several different methods for cooking steel-cut oats, but for my favorite chewy texture, I use a 3:1 (liquid:oats) ratio. If you'd like them even softer, add more liquid and cook longer. And I'm all about big breakfasts, so 1/2 cup of raw oats is one serving for me (if you're a light breakfast eater, it would probably be two servings)!