Monday, September 29, 2014
Monday, September 22, 2014
This was a fun makeover. I bought this cute bedside table/dresser at a yard sale when I first moved to ATL. It was green...that always catches my eye! At the time the color matched my bedroom, but the knobs were a bit wild. You can see the round knob I used at the bottom of this photo.
And then I moved & got a new bedroom set and green just wasn't cutting it anymore. So in came a soft yellow! Such a cute all-purpose piece!
Wednesday, September 10, 2014
8 skinless, boneless chicken thighs (1 3/4 pounds total) I used two chicken breast
1 Tbl lower-sodium soy sauce
1 pound red potatoes, unpeeled
1 large red pepper
3 Tbl apricot jam I used peach
1 Tbl fresh lemon juice
1 1/2 tsp vegetable oil
4 green onions, thinly sliced, plus additional for garnish
1/4 tsp salt
Preheat oven to 425F. In large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2" pieces. In small bowl, mix jam and lemon juice until blended.
In large microwave-safe bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until potatoes are just tender. Drain.
Meanwhile, spread chicken on foil-lined 18" x 12" jelly-roll pan; brush with jam mixture. Roast 15-17 minutes or until meat is no longer pink inside.
While chicken roasts, in 12" nonstick skillet, heat oil on medium 1 minutes. Add pepper and cook 3 minutes, stirring. Stir in potatoes, green onions and salt. Cook 5-7 minutes or until lightly browned, stirring.
Skim and discard fat from pan juices; serve chicken and hash with juices. Garnish with green onions.
This was YUM! I roasted everything at the same time instead of making the hash and loved it like that. Going into the rotation!
Wednesday, September 3, 2014
This recipe is mainly from Peas and Thank you (seems that the web-site is not working today), with some changes by me...mostly I like dairy! :-)
1c quinoa, rinsed & drained
1 1/2 c vegetable broth (I had none, so used water)
1 15oz can organic tomato sauce, divided
2 1/2 t chili powder, divided
1/2 t oregano
1 zucchini, shredded and squeezed to release all excess moisture
1/3 cup non-dairy (Tofutti) or regular cream cheese
1 clove garlic, minced
1/2 t cumin
salt & pepper to taste
1 c non-dairy (Daiya) mozzarella chesse, shredded
1 3oz can sliced olives, drained skipped because I don't like olives!
1 avocado, sliced
cilantro for garnish skipped because the Mister doesn't like cilantro
Preheat oven to 375.
In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 t chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two or until all of the liquid has been absorbed and quinoa is fully cooked.
Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin. Heat until fully incorporated. Season with salt and pepper to taste.
Transfer mixture to a large casserole dish (2qt or larger) that has been lightly spritzed with olive oil or cooking spray.
Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.
To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes. Mine was actually brown after 25 minutes - so I didn't do this.
Garnish with avocado slices and fresh cilantro, if desired.
While this was cooking I thought it smelled like pizza and the Mister thought it smelled like lasagna. This was a hit with both of us. Next time I'll add more veggies (mushroom, peppers, more zucchini)