Friday, March 28, 2014

mexican roasted cauliflower

My friends, I bring you the last in a series of recipes from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  This one is sooooo good!  I'm actually salivating just looking at the pictures.  I've been a cauliflower fan for a while, but I never knew it could be so delicious.  My husband ate it up, too!  I have to admit - we ate the whole head of cauliflower in one sitting!

This side dish is a must next time you make Mexican food...or even just plain grilled chicken!  And don't forget the lime - it takes the cauliflower to a whole new level.

Mexican Roasted Cauliflower
from Gooseberry Patch's Good-for-You Everyday Meals

1/4 cup olive oil

3 cloves garlic, minced
1 T. chili powder, or to taste
1/2 t. ground cumin
1 lb. cauliflower, cut into bite-size flowerets
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt to taste

Mix oil, garlic, and spices in a large bowl.  Add cauliflower; toss to coat.  Spread in an ungreased shallow roasting pan.  Bake, uncovered, at 325 degrees for one hour and 15 minutes, stirring occasionally.  Remove from oven.  Drizzle with lime juice; sprinkle with cilantro and toss well.  Serve warm.  Makes 6 servings.

Friday, March 21, 2014

honey-lime peas

The giveaway for Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals, has ended and the winner is announced here.  Congratulations!

But even though the giveaway is over, I still had to share a few more of my favorite recipes.  These peas may look pretty average, but they are oh-so-good.

The honey-lime coating on these peas makes them a delicious hot side dish (we loved them alongside grilled fajita chicken) or a perfect cold topping for your favorite salad.  And they are soooo easy to make - takes just minutes!

Honey-Lime Peas
from Gooseberry Patch's Good-for-You Everyday Meals
2 12-oz. pkgs. frozen peas
2 T. rice vinegar
2 T. honey
2 T. fresh chives, snipped
juice of 1 lime
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. sea salt
1/2 t. pepper
1/4 cup extra-virgin olive oil

Cook peas according to practice directions; drain and transfer to a serving bowl.  Meanwhile, combine remaining ingredients except olive oil in a food processor or blender.  Pulse to combine; slowly stream in olive oil and blend well.  Drizzle mixture over cooked peas and toss to coat.  May be served warm or chilled.  Makes 8 servings.

Thursday, March 13, 2014

spicy chicken soup

Here's another great recipe from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  If you haven't already entered the giveaway to win a copy of this book, you can do so here.

If you like chicken soup, you'll love this spiced-up version!  It's similar enough to that down-home traditional favorite to make you all warm and fuzzy inside, but it's different enough to make your everyday dinner a fiesta!

I made a few changes to the recipe when I tried it.  We had leftover chicken in the freezer, so I used the leftover meat and 8 cups of chicken broth - it worked perfectly!  We also topped ours with our favorite pico de gallo.  Absolutely delicious.  You really can't go wrong no matter what you do!

Spicy Chicken Soup
from Gooseberry Patch's Good-for-You Everyday Meals
1 lb. chicken breasts and/or thighs
1 onion, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
4 carrots, peeled and thinly sliced
8 cups water
salt and pepper to taste
3/4 cup brown rice, uncooked
Garnish: lime wedges, avocado slices, shredded Monterey Jack cheese

In a large soup pot over medium-high heat, combine all ingredients except rice and garnish.  Bring to a boil; reduce heat to medium-low.  Simmer, partially covered, for 45 minutes, or until chicken juices run clear.  Remove chicken and set aside to cool, reserving broth in soup pot.  Return broth to a boil; stir in rice.  Reduce heat to low and simmer, covered, for 45 minutes, or until rice is tender.  Meanwhile, shred chicken, discarding skin and bones.  When rice is tender, return chicken to the pot and heat through.  Serve soup in large bowls, garnished with a squeeze of lime juice, a few slices of avocado and a sprinkling of cheese.  Makes 6 servings.

Wednesday, March 12, 2014

energy boost smoothies

Here's the second in a series of recipe reviews from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  If you haven't already entered the giveaway to win a copy of this book, you can do so here.  It's fabulous!  Don't miss out on a chance to win a copy!

This smoothie has a delicious flavor, and there's no added sugars!  I was so impressed.  I do wish I had had a Magic Bullet to make it - my food processor didn't get it quite as smooth as I would like.  Despite that, Miss Pebbles declared it to be "good soup" and gobbled it right up, which is a compliment coming from a picky eater like her!

Energy Boost Smoothies
from Gooseberry Patch's Good-for-You Everyday Meals
1 ripe banana, sliced
3 to 5 strawberries, hulled
1/3 cup fresh or frozen blueberries
1 carrot, sliced
1 apple, cored and quartered
1 orange, peeled and sectioned
1/2 cup baby spinach
1 cup ice cubes
1/2 cup water
optional: flax seed to taste

Combine all ingredients in a food processor or blender.  Process until smooth and well-mixed; pour into tall glasses.  Makes 2 servings.

Saturday, March 8, 2014

good-for-you everyday meals | review and giveaway!

Scroll down to enter giveaway...

Gooseberry Patch has an amazing line-up of new cookbooks coming out this year, and I'm so glad they decided to kick things off with this one...

I have been doing my very best lately to eat healthy, so I was MORE than happy to review this cookbook.  It's fabulous!  Over 200 guilt-free recipes that are easy enough for this busy mom to whip up on a weeknight.  And would you believe it - I lost over 5 pounds while reviewing this book, all while eating delicious, hearty meals!

There are several recipes that I've placed on my short list to try in the coming weeks.  I'm always looking for good breakfast recipes, and the Blueberry Cornmeal Pancakes, Hearty Breakfast Quinoa, Banana Bread Pancakes, and Baked Blueberry Oatmeal totally caught my eye.  The Rosemary-Sea Salt Bread and Sweet Avocado Muffins intrigued me - I've never heard of putting avocado in a muffin, but it sounds delightful!  We will definitely be trying the Rosemary-Braised Navy Beans, Sweet Potato Chili Wedges, Summer Squash Pie, and Corn, Tomato, and Black Bean Salad this summer.  And for dessert, who wouldn't want to try Brown Sugar Pineapple Crisp with Coconut Whipped Cream?

Oh, and did I mention that two recipes from this blog are featured? :)  Around here, we love Kristin's Peasant Stew and Kickin' Pasta Sauce!

Here are the recipes that we've tried so far and our thoughts on them.  I'll be sharing all of these recipes with you in the upcoming two weeks!

Energy Boost Smoothies in "Off to a Fresh Start"

These smoothies are chock full of fruits and vegetables.  With no added sugar, it's all healthy!  The taste is incredibly good.  My food processor didn't get the drink smooth enough for my tastes (I've heard a Magic Bullet would do the trick), but little miss Pebbles couldn't get enough of it.  She said it was the best "soup" she's ever tasted! :)

Mexican Roasted Cauliflower in "Garden-Fresh Sides and Salads"

Who knew cauliflower could be so good?!  I enjoy cauliflower, but I have to be creative in order to get my husband and daughter to eat it.  This passed their test.  The spicy flavor perfectly compliments any Mexican entree (or just about any entree, for that matter).  We enjoyed it alongside marinated chicken breasts and brown rice for a delicious, healthy meal.

Spicy Chicken Soup in "Hearty Soups and Fresh-Baked Breads"

We've had more cold weather here, so I enjoyed warming up to this spicy soup.  The ingredients are simple, but the addition of a jalapeno adds a perfect boost.  I topped it off with some homemade pico de gallo - we loved it!

Honey-Lime Peas in "Garden-Fresh Sides and Salads"

These peas are out-of-this-world awesome!  We served them warm alongside our favorite spicy roast - they were perfect.  We had them cold on top of our favorite salad - they were perfect.  I love how versatile they are and how much the flavor comes out.  Next time I make these, I might turn them into a full-on pea salad, complete with cheese, onions, and peppers.  I know these will be delicious!

Black Beans and Saffron Rice in "Fish and Vegetable Mains"

And now for our favorite of the bunch!  This was such an easy meal to put together (only about 20 minutes), but you would never know it.  The taste is excellent, and I love the way that the colors just pop!  This makes quite a bit, so we enjoyed it for several meals.  This gets my blue ribbon for best weeknight meal!

Isn't that just beautiful!  See below for the recipe.

Black Beans and Saffron Rice
from Gooseberry Patch's Good-for-You Everyday Meals

  • 2 5-oz. packages saffron yellow rice, uncooked
  • 2 T. butter
  • 3/4 cups onion, chopped
  • 3 stalks celery, chopped
  • 1 T. garlic, minced
  • 2 16-oz. cans black beans
  • 1 t. ground cumin
  • 3/4 cup pico de gallo or salsa

Cook rice according to package directions.  Meanwhile, in a separate saucepan over medium heat, melt butter; add onion, celery, and garlic.  Saute for 3 to 4 minutes, just until crisp-tender.  Stir in beans with liquid and cumin.  Reduce heat to medium-low; simmer for 10 to 15 minutes.  Season with more cumin.  To serve, divide rice into individual bowls; top with bean mixture.  Garnish with pico de gallo or salsa.  Serves 6.

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