Wild Rice with Asparagus

This is a recipe I came up with recently because I got some asparagus from market. It’s a good time of year for asparagus, which pairs well with lemons (also abundant in the springtime).

Wild rice and lentils round it out as a meal that is high in protein.

Wild Rice with Asparagus

Prep Time: 10 minutes

Cook time: About 45 minutes

Serves: 2

Ingredients:

1 bunch asparagus, chopped into 1 1/2 inch pieces

1/2 red onion, diced

2 cloves garlic, sliced

1/2 cup wild rice (+ 2 cups water)

1/2 cup green lentils (+ 1 1/2 – 2 cups water)

Juice of 1 lemon

2-3 teaspoons olive oil

2-3 teaspoons balsamic vinegar

Handful parsley, chopped

salt and pepper, to taste

Directions:

In a medium lidded saucepan, bring wild rice and 2 cups water to a boil. Reduce to a simmer and let cook, covered, for about 40 minutes (or until water is completely absorbed).

In another pot, combine lentils and 1 1/2-2 cups water (this depends on whether you prefer softer or firmer lentils). I prefer firmer lentils, so I use closer to 1 1/2 cups water. Simmer the lentils and water for 30-40 minutes.

While the rice and lentils are cooking, heat a medium saute pan on high heat. Add the onions and garlic. Continue to cook on high, adding water to prevent sticking, for about 8-10 minutes. Add asparagus with a pinch of salt and continue to cook until asparagus is tender (about 15 minutes).

Once cooked, remove pan with asparagus from heat.

Whisk together the lemon juice, olive oil, and balsamic vinegar.

Once rice and lentils are cooked, combine with the asparagus and chopped parsley. Toss with lemon vinaigrette and season with salt and pepper.

This dish can be served warm or room temperature, so it is a great spring dish. The flavors of lemon, pepper, and asparagus combined with the texture of wild rice is really quite nice.

Lemon-Garlic Rice with Cannellini Beans

This is a really simple dinner that is great for Spring. The broccoli can easily be substituted with asparagus, as that also goes really well with the bright lemon and garlic flavor.

If I have them on hand, I may also throw a few diced tomatoes in the pot with the rice to deepen the flavor. Additionally, you can really use any herbs you like. I tend to just throw in my Tuscan seasoning because I always have it on hand, however fresh thyme or even rosemary would be a welcome addition.

Lemon-Garlic Rice with Cannellini Beans

Serves: 2

Time: about 40 minutes

Ingredients:

1/2 cup long-grain brown rice (if using short-grain, cook time will be shorter)

1 cup water

Zest of 1 lemon

3 cloves garlic, minced

Juice of 1/2 lemon (save the other half and serve the wedges as garnish)

1 teaspoon Tuscan seasoning (I use Penzey’s)

Large pinch salt

2 cups broccoli, chopped (asparagus also works)

1 can cannellini beans, drained and rinsed

1/2 onion, diced

Directions:

Place rice, water, lemon zest, garlic, lemon juice, and Tuscan seasoning (as well as any additional herbs) in a medium or large saucepan with lid. Bring to a boil, then once boiling, reduce to a simmer. Simmer for about 15 minutes with lid on.

While the rice begins to cook, prepare the broccoli by chopping it. Dice the 1/2 onion.

In a small saucepan or sauté pan, cook the onions on high heat until caramelized. To help achieve this, I use water to help the onions not stick (this also helps to sort of deglaze the pan).

Once the rice has been simmering for 15 minutes, add the broccoli along with a splash of extra water and a large pinch of salt. Return the lid and simmer for another 15 minutes, or until rice is cooked and broccoli is tender.

During this time, drain and rinse the cannellini beans. Add to cooked rice and broccoli until the beans are warmed through.

Serve with caramelized onions and lemon wedges. I also have extra salt on the table for my husband, as well. Fresh parsley or thyme would -also be excellent garnishes!

I find this is definitely a simple and healthy meal that is also an easy way to throw in spring vegetables. You can add more veggies and herbs, so it can be pretty different, but the base is nice and fresh. Can’t really go wrong with rice and beans!

Udon Noodles with Miso

This is such an easy and quick dinner. I often make this when my husband is working late and I’m eating solo because it is a really easy dinner to make for one. It is also really simple for more people as well, but this recipe is for just one serving!

Because udon noodles cook in just a few minutes, it is ready really quickly.

Udon Noodles with Miso

Prep & Cook Time: 10 minutes

Serves: 1

Ingredients:

85 grams Inaniwa-style Udon noodles (other types are good, but I like the texture and quick cooking time of Inaniwa Udon)

Large handful red cabbage, shredded

1 carrot, peeled into long strips (I just use my peeler on the entire carrot to get lots of thin strips)

1/3 cup shelled edamame (I use frozen and heat it in the microwave or on stovetop)

1 Tablespoon Miso paste

1-2 Tablespoons water

1 teaspoon maple syrup

1 teaspoon rice wine vinegar

Dash sesame oil

Sprinkle of red chili flakes

Green onion, finely chopped

Directions:

Fill medium or large, lidded saucepan with water and bring to a boil.

While the water is heating, prepare the veggies by shredding the carrots and cabbage. Heat/steam the edamame and set aside.

Mix together the miso paste, rice wine vinegar, maple syrup, sesame oil, chili flakes, and 1 Tablespoon of the water. If it is still too thick, add another Tablespoon of water.

Place the sauce in a small saucepan on medium-high heat until it begins to boil, then reduce to a simmer.

By now the water should be boiling and you can cook your noodles. With Inaniwa Udon this should only take around 3 minutes, but check your package instructions to be sure. Toss the cabbage and carrots in with the noodles for the last 1-2 minutes of cooking to soften them.

Once the noodles are cooked, drain, then toss with sauce.

Serve topped with green onions.

Hopefully this recipe makes sense. It’s hard to describe the cooking of the veggies, so feel free to ask if any questions arise!

Valentine’s Day Pizza

This post is a little late since Valentine’s Day was last week, but we celebrated by making a homemade heart pizza!

The dough recipe is from a friend of mine and I use it every time I make pizza. Sometimes I make the sauce as well, but this time I tried Cucina Antica La Pizza sauce which was super delicious!

Normally I skip the cheese, but I added vegan mozzarella this time and I have to say I prefer it without. If you eat cheese, however, feel free to add it vegan or otherwise.

Homemade Pizza

Serves: Realistically, 2-3

Time: 1.5-2 hours, including dough rise

Ingredients:

1.5 Tablespoons Yeast

1 Tablespoon sugar

1 cup lukewarm water

2 3/4 cups flour

Pinch salt

2-3 teaspoons olive oil

Pizza sauce (homemade or otherwise)

Desired toppings (such as olives, veggies, cheese, etc.)

Directions:

1. Make the dough. Combine lukewarm water, yeast, and sugar. Stir and let sit until bubbling (a few minutes).

2. Place flour and salt in mixer with yeast mixture. Using the dough hook, mix on low-med until combined. Once combined, oil the sides of the mixing bowl and cover with a kitchen towel. Let rise for about an hour or until at least doubled.

3. Preheat oven to 400 degrees Fahrenheit. Roll out dough and toss/shape to form pizza.

4. Add sauce and toppings, then bake at 400 degrees Fahrenheit for 20-30 minutes (until desired doneness)

Hopefully you enjoy this! It can take some trial and error when making homemade pizza, but this dough recipe has always produced great results for me 🍕

Stir Fry with Chickpeas

This recipe is a regular in my household and tends to show up on the dinner menu about once a week. Not only is it really easy to throw together, it is also healthy and adaptable. It is easy to substitute any of the veggies with whatever is in your fridge.

Stir Fry with Chickpeas

Serves 2-3 (depends how hungry you are :p)

Ingredients:

1 Bell Pepper (any color)

2 Carrots

Purple onion

1 cup Broccoli florets

1 Can Garbanzo Beans/Chickpeas, rinsed well

2 cloves garlic, finely chopped

3-4 Tablespoons Soy Sauce

2 teaspoons brown sugar

Few squirts Chili Sauce

teaspoon sesame oil

1 teaspoon ginger (either powdered or fresh)

2 cups cooked rice (brown or white)

teaspoon oil

Directions:

1. Slice carrots, onion, bell pepper, and broccoli (if from a whole head).

2. Heat a pan on medium-high, add 1 teaspoon of any oil (I use olive oil), then add onion slices. Cook for a few minutes, until beginning to color.

3. Once onion gets color, add the remaining veggies and a splash of water.

4. While veggies are cooking, whisk together soy sauce, brown sugar, sesame oil, chili sauce, ginger, and garlic.

5. Once vegetables have cooked for 5-6 minutes and begun to soften, add the sauce and garbanzo beans. Stir well to coat evenly and continue to cook for a few minutes.

6. Once the stir fry mixture is done, serve over rice (I typically am lazy and use Seeds of Change microwaveable rice packets).

Basically you cook on medium-high the entire time, so this recipe is super easy and it is usually done in like 15 minutes. I often substitute the chickpeas with cashews and that is really delicious!

This also tastes great with snow peas instead of the broccoli, so it is very adaptable.