I LOVE lettuce wraps! It’s true. Anytime they’re an option I get them because they’re just fresh and yummy. Last night I made some that I thought were delicious. I had the left overs for lunch today and it was still delicious! So, try some tonight. You can find the recipe here: restaurantrecipesbook.com I only made the chicken satay and peanut sauce. Enjoy!
Here’s a great dish I found using really simple ingredients. It was delicious! It’s also very forgiving…so you can really change it up as you please. I didn’t have dill so I used flat leaf parsley. Try it…it’s delicious! AND healthy!
Brown Rice Salad w/ Spinach and Tomatoes
Adapted from Everyday Food|January|February 2010
2 Tbsp extra-virgin olive oil
2 tsp red-wine vinegar
2 Tbsp chopped fresh dill
1 garlic clove, minced
1/4 tsp sugar (I used honey)
coarse salt and ground pepper
2 c cooked brown rice
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
2 c baby spinach
1 pint cherry tomatoes, halved
In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes and toss to combine.
Serves 4|203cal; 8.1 g fat; 4 g protein; 29.9 g car; 3.6 g fiber
I have to share this with you because I am hoping to have a lot more recipes on here that include brown rice. So, I’m not sure how I stumbled upon this recipe, but I tried it and fell in love. It’s easy and effortless…how can anyone go wrong?
Brown Rice
Adapted from Pinch My Salt
Brown Rice, Water (at least 4 cups to every 1 cup of rice), Kosher salt to taste…
So far pretty simple, right!?! …Now here are the insturctions from Pinch of Salt:
“Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.”
I have been taking a class called Body Works that teaches people how to eat better and be more active as a family. So, with this class I have set small goals each week to change my diet. One way that I have done this is by making wheat bread. Thank goodness for Patty and her quick wheat grinder. Anyhow, Here’s the receipe I used today. I found it on Mel’s blog. I LOVE her food! This really was delicious, fluffy, and easy bread to make. It does involve kneading (Mia), but it isn’t too bad.
Wheat Bread
Adapted from Mel’s Kitchen Cafe
3 c warm water
1 1/4 Tbsp instant yeast
1 Tbsp salt
1/4 c canola or vegetable oil
1/3 c honey
1 Tbsp wheat gluten
3 tsp dough enhancer
6-9 c whole wheat flour (freshly ground)
Mix 2 cups of flour with the yeast in an electric mixer (or in a large bowl). Add water and mix to paste consistency. Cover with plastic wrap and let sponge 10-15 min. Add salt, honey, oil, gluten and dough enhancer. Mix in electric mixer, turn to speed 1 or 2 add additional flour until dough pulls away from sides of bowl (or mix with hands). Let the mixer knead the dough for 5 min. (if doing it by hand knead for 10 minutes). Form dough, put in greased pan, cover with lightly greased plastic wrap. Let rise until doubled. Place in cold over, turn to 350 and bake for 38 minutes. Take the loaf out of the pan and let cool on wire rack. Once it has cooled completely you can store it in a zip lock bag and freeze it. Or eat it warm…yum!
I don’t know about any of you, but I LOVE chicken cordon bleu. I’ve never made it myself until about a month ago. I didn’t have a recipe because I figure there’s not much to it…right? heehee. So, I made it up and I’m sure Jon was nervous, but he loves me so he ate it. AND he loved it! So here’s what I did. BTW, I’m not very specific. I really think every recipe has room for doing whatever you want with it. This will definitely be one of them. I’ll give you the ingredients, but I’m not going to say how much I used because I have no clue. Enjoy!
Chicken Cordon Bleu
Chicken Breasts
Deli Ham
Swiss Cheese
Italian Bread Crumbs
Parmesan Cheese
Egg
Salt & Pepper to taste
Pound the chicken breasts out (I did this by placing the chicken between plastic wrap and then used a mason jar to pound it). Season with salt and pepper. Then place a few slices of ham and swiss cheese toward the end. Roll it all up and use toothpicks to secure the ends. You want to try to get all the cheese and ham wrapped in the chicken. Then beat an egg or two (depending on how many pieces of chicken you’re making) in a dish that will allow you to coat your chicken. And in another dish add some bread crumbs and the parmesan cheese. Now, you’re going to dip the prepared chicken in the egg mixture. Then coat it with the bread crumb mixture. Then place it on a sheet pan. Bake it in 350 degree oven for 20-30 min or until chicken is cooked thru. I’m sure there’s a sauce you can make with it, but Jon doesn’t usually like the sauce. Have fun!
