The Best Brown Rice Method

Hello, friends and brown rice consumers. Let me take a moment to profess my love for brown rice.

Brown rice is the best. It has protein. It has fiber. It is so versatile. It can serve as a key ingredient in any salad bowl (think Chipotle), it can be an awesome addition to fish tacos or stuffed peppers, and it can even serve as a filling side dish.

But let me ask you a question.

How many times have you followed the directions on the back of the brown rice bag, and ended up with a glob of mushy rice that by no means resembles what you would get from a restaurant???

I know I have!!  Until now anyway...

A few months ago I was finally fed up. I was flat out tired of gross-tasting brown rice. I can cook white rice perfectly, so why was my brown rice turning out awful???

I must have read a dozen recipes and tried a half dozen and this is the one. I don't know the science behind why this method works well and the others don't.

I only know the best method only method that I will now use to cook my brown rice. This one.

The Best Brown Rice Method

From pinchmysalt.com

Ingredients:

rice (any type)
water (4 cups of water to 1 cup of rice)
salt, to taste

Directions:

In a large pot, boil the water. While the water boils, rinse and strain the rice in cold water. Once the water is boiling, add the rice to the pot. Stir and reduce the heat to meduim. Cook for 30 minutes, uncovered, while stirring occasionally. Once 30 minutes has passes, strain the rice and return to the pot. Remove the pot from the heat, cover the pot with a tight-fitting lid, and let sit for 10 minutes. Once the 10 minutes has passed, uncover the pot and fluff the rice with a fork. Season with salt as desired.

Ta-da! No more bad brown rice ever again. And seriously, set your timer for the 30 minutes of cooking and 10 minutes of resting (steaming). It doesn't turn out quite right unless you follow the directions :)


Have a super lovely weekend, friends :)

Easy Mushroom Couscous

The last few weeks have been very busy! We're adjusting to life here in Wilmington quite well. Our time has been spent with lots of unpacking, working, and experiencing the new things that city life has to offer. We've been having a great time. 

My favorite thing about our move is having a real space of our own. If you've been following me for a while, you might know that we lived with my parents back on Hatteras Island. It's nice to have my own kitchen and to be able to cook without feeling like I'm in the way. I'm trying my best to avoid the easy and convenient take-out at my fingertips and instead, trying to cook wholesome meals that won't undo my diet. This super quick and easy couscous is so simple and is even more convenient than take-out! Serve it alongside a protein and some greens, and you've got a great balanced meal!

Easy Mushroom Couscous

Recipe Inspired by The Deen Brothers

Makes six servings

Ingredients:

2 tablespoons olive oil

10 ounces mushrooms, quartered and thinly sliced

1 medium (about 1 cup) Vidalia onion, finely chopped

1 1/2 cups broth (chicken or vegetable)

3/4 teaspoon salt

1 cup uncooked couscous

Optional: 1 tablespoon chopped fresh basil leaves (for garnish)

Directions:

Heat the oil in a medium saucepan over medium-high heat. Add the mushrooms and onions and cook until softened, about 7 minutes.

Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it sit for about 5 or so minutes.

Once all of the liquid is absorbed, fluff the couscous with a fork. Transfer the couscous to a serving bowl, garnish with the optional basil, and serve immediately.

What have you been cooking up lately?

Hope you have an amazing weekend :)

Oven Roasted Balsamic Carrots

Side dishes are always tricky for me. I get tired of making the same salad, rice, or steamed veggies. Dinner can get quite boring sometimes! These Oven Roasted Balsamic Carrots are not boring and they're the perfect side for a weekday dinner or even your upcoming Easter meal. This side dish takes very little effort and I'm sure your entire family will love them. Try them out tonight!

Oven Roasted Balsamic Carrots

Makes 4 servings

Ingredients:

1 lb. carrots, peeled and cut into even sticks (about 3-4" long) OR baby carrots

1 tablespoon olive oil

1/8 teaspoon salt

1 tablespoon balsamic vinegar

Directions:

Preheat your oven to 375*. In a shallow roasting pan, toss the carrots with the olive oil and salt. Roast the carrots until tender, about 25-30 minutes, stirring occasionally. Drizzle the balsamic vinegar over the carrots and stir to coat. Continue to roast the carrots until most of the vinegar evaporates, about 2 minutes. 

Recipe from Food.com

What are your weekend plans?

5-Minute Garlic Couscous

My first couscous experience was at a Mediterranean restaurant a few years back. It came alongside my meal and I wasn't sure what to think of the tiny little balls that were not quite the rice or pasta that I was used to eating. Needless to say, I quickly developed a liking to this perfect side dish! It pairs with nearly everything and it's especially perfect with vegetables.

Today, I'm sharing a recipe for Garlic Couscous. It comes together in just over five minutes and it's so delicious. The garlic flavor actually really nice-- not at all overwhelming. This couscous recipe definitely has found a place in my dinner rotation. 

5-Minute Garlic Couscous

Ingredients:

1 cup couscous
1 cup chicken broth (or vegetable broth)
1/4 teaspoon salt
1 teaspoon margarine
2 cloves minced garlic

Directions:

In a medium saucepan over medium heat, melt the margarine. Once melted, add the salt and garlic and saute for a few seconds, while stirring constantly. Add the broth and cook on high until the mixture comes to a boil. Add the couscous and stir until well combined. Place the lid on the saucepan and remove from heat. Let stand 5 minutes. After the five minutes has passed, remove the lid, fluff the couscous with a fork, and serve.

Recipe from mrandmrspmiami.com

Do you like couscous? If so, how do you like to eat it?

Dill Smashed Potatoes

Hello, hello! I hope everyone had a fabulous weekend and I hope your week is off to a great start. I was able to make the eight hour trip to my grandma's after work on Friday and it was so nice to be able to spend time with her and disconnect from Blog-world for a few days.

I'm still blown away every time I see these gorgeous lilies that my sweetie got me for Valentine's Day. They've taken their time opening up, so I've really been able to enjoy them. 

A few weeks back, I was inspired by Chung-Ah over at Damn Delicious. She posted a recipe for garlicky smashed potatoes that made my mouth water. I had never heard of smashed potatoes, so I knew I had to try them. They're so soft and delicious on the inside, but crisp and crunchy on the outside; the perfect combination!

My take on smashed potatoes is just a little more low-cal than the original, as I use cooking spray in place of olive oil. In lieu of garlic I added dill, so even if these are on the lighter side they don't lack flavor!

Dill Smashed Potatoes

Ingredients:

1 package small potatoes (2-bite size)
Cooking spray
Salt, pepper, and dill weed

Directions:

Boil the potatoes according to the directions on the package, about 12 minutes.

While the potatoes are boiling, preheat the oven to 350*F and grease a baking sheet with cooking spray.

Place the potatoes on the cookie sheet, spacing them evenly apart. With a drinking glass, smash each potato. Lightly spray the potatoes with cooking spray and sprinkle with salt, pepper, and dill weed, to taste.

Cook the potatoes for 15-20 minutes, or until golden and crispy.

Serve and enjoy these smashed potatoes with just about everything! These potatoes have just over 100 calories per serving (a serving is 5 small potatoes).

Have you ever heard of smashed potatoes? If so, have you ever made them?

Baked Cheddar Zucchini Spears

It's the weekend!!! I'm so excited; it's been a busy week. Check out this pretty sunset from a few days ago...

Are you’re looking for a healthy and tasty dinner side dish that will leave you feeling satisfied? If so, look no further! These Baked Cheddar Zucchini Spears make the perfect side dish or snack. They come together in no time at all and they’re really delicious.

Makes 1-2 servings

Ingredients:

1 medium to large zucchini

Salt and pepper, to taste

2-3 tablespoons shredded cheddar cheese

Cooking spray or olive oil (I used cooking spray to cut down on calories and fat)

Directions:

Preheat the oven or toaster oven to 350*F. Line a baking sheet with aluminum foil for easy clean-up and spray it with nonstick cooking spray.

Wash and dry the zucchini. Cut the zucchini in half, and then cut each half into 6 or 7 spears.

Sprinkle the spears with salt and pepper to taste. Then, sprinkle the cheese over the spears.

Cook for 7-10 minutes, depending on how tender you like your veggies.

Eat and enjoy!

Any big plans for the weekend? I'm thinking that it's a head to a coffee shop with a good book kind of Saturday for me!

Panfried Kale

Hello, hello! This week is flying by; I can hardly believe that it's Thursday. Today, in lieu of my regular workday, I'm heading to the closest YMCA {about 1.25 hours away} to observe some new fitness classes. I'm revamping our fitness schedule at work soon (we change it every three months) and I'm trying to get ideas for new classes that I can bring to our little community. In other words, we're trying to see how many fitness certifications I can get in one year! Just kidding :) 

Oh, and I finally got some answers about my foot. I tore my plantar fascia, but it seems to be healing well. I should be back to "normal" in 2-4 weeks, but was instructed to never teach so many fitness classes again. Sigh. I'm both relieved and disappointed by the news. It's good that I have to cut back- I know my body will be thankful, but I want to offer my center as much as I can and I don't want to disappoint people. 

Anyway... let's talk about kale.

I kind of have a love-hate relationship with kale. I love that is has so many vitamins. It's a super-food! But I'm not crazy about the taste. It's a bit bitter. And forget eating it plain and raw! At least give me some balsamic vinaigrette. 

But, when cooked, it's a different story. I actually kind of like it--- probably just because I know my body needs those nutrients! So, whether you have a love-love, a love-hate, or even a hate-hate relationship with the leafy unruly vegetable, you should give this side dish a try. This Panfried Kale will come together in a matter of minutes and will taste great paired with your next dinner. 

P.S.-  I was pleasantly surprised with how well this photo came out! Oh, and this kale, with a drizzle of lemon juice, pairs beautifully with steamed shrimp. Trust me, I know :)

Panfried Kale

Recipe by Pioneer Woman

Ingredients:

1 large bunch of kale, or 2 regular bunches

1-2 tablespoons olive oil

5 cloves garlic, finely minced

Salt and pepper, to taste

Directions:

Thoroughly rinse the kale in cold water and tear it into chunks. In a large pan over medium-high heat, heat the olive oil. Add the garlic and quickly stir it around to avoid burning. Add the kale to the pan and use tongs to toss it while it cooks. Add the salt and pepper and continue cooking for 1-2 more minutes, until it has wilted, but still crisp.

How would you describe your relationship with kale?

:-)

Vinegar Green Beans

I hope you are all having a great week so far. I'm finally going to see an Ortho for my foot today. While my foot is feeling much better, it had been hurting since the beginning of December, so it's definitely time to see a specialist so that I can make sure there aren't any bigger issues. And since a visit to the specialist means leaving the island and a 1.5 hour drive, I went ahead and made an eye doctor appointment for this morning too. Taking care of business!

Before I hit the road, I have a super simple recipe to share with you. Make this side dish to go with your dinner tonight; you won't regret it!

--

The funniest thing happened right before Christmas. My mom, Chuck, and I were sitting around her kitchen table discussing what the Christmas dinner menu would look like. We decided on a turkey breast and a ham and then we started to talk about what sides to serve with it. 

Chuck volunteers to make his Vinegar Green Beans. His vinegar green beans... like it's a thing. He swore up and down about how great they were and said he needed to dig out the recipe. He was so excited as he told me what they tasted like and he could hardly believe that I had no idea as to what he was talking about. We've been together for nearly five years and I have never tasted these world famous green beans. It was clearly before my time...

Well, the boyfriend who doesn't do much cooking needs to start cooking a bit more often, because these were some good green beans! It's a great way to dress up a can of plain ol' green beans.

Sorry for the sad photo...

Chuck's Vinegar Green Beans come together with more of a method than a recipe.

Here's how to make them:

Empty a pound of drained canned green beans into a medium-sized pan over medium heat. Add up to 1/8 cup of white wine vinegar and up to 1 tablespoon of sugar to the pan. If desired, add in dried chopped onions or freshly sauteed onions and several slices of bacon (cooked and chopped). Stir well to evenly coat green beans and cook until heated through.

How do you "dress up" canned vegetables?

Avocado Macaroni & Cheese

Good Morning and Happy Monday! I hope you are all having a great day! The weather's on the gloomy side here on the island, but it's still a great day. I've taught three classes this morning and I'm about to head out for a shower and lunch. Before I do that, I wanted to share a recipe that I tried out a few weeks ago.

 

No, the title was not a typo. I really did mean to put the word Avocado in front of the Macaroni & Cheese part. If you don't believe me, just look at this green concoction...

 

 

Let me explain... When guests check out of their rental homes, they sometimes leave behind the uneaten food that they didn't eat. Sometimes they leave behind gross partially eaten things but that is another story in itself.

 

These two avocados were left behind. And these are $1.39 each at my grocery store, so they were definitely not going into the trash! I got brainstorming and decided that I wanted to use the smooth, buttery taste of these avocados in a pasta dish. Avocado Macaroni & Cheese it was!

 

 

Ingredients:

 

10 ounces dry whole wheat or whole grain elbow macaroni

2 cloves garlic, minced

2 avocados, peeled and pitted (you could easily use just one avocado)

2 tablespoons fresh lime juice (about one lime)

1/3 cup fresh cilantro

Salt and pepper, to taste

2 tablespoons butter

2 tablespoons whole wheat flour

1 cup milk (I used light soy)

1 1/2 - 2 cups shredded cheese (Pepper Jack or Monterey Jack would be great)

 

Directions:

 

Bring water to a boil in a large pot and cook pasta as directed on package. Drain and set aside.

 

While the pasta is cooking, place the garlic, avocados, lime juice, cilantro, salt, and pepper in a food processor and pulse until smooth and creamy. Set the avocado sauce aside.



 

In a separate pot, make the cheese sauce. Place the butter in a small saucepan and heat over medium. Once the butter is melted, whisk in the flour and make a roux. Whisk in the milk until smooth. Stir until the sauce starts to thicken. Add the cheese and stir until the cheese is melted and the sauce is creamy.

 

Place the macaroni in a large bowl. Pour the avocado sauce over the pasta and stir until well combined. Pour the cheese sauce over the pasta and stir until the past is well coated. Add more salt and pepper if needed. Serve warm.

Portion out into one-cup servings and enjoy!

 

This dish is best enjoyed the day it is made. The lime juice helps to keep this mac-n-cheese green. After a day, the avocado will turn brown (naturally) which is not really visually appetizing :) But it's still totally tasty as a leftover.

 

 

It's another busy week for me. We're hosting an American Red Cross Blood Drive at work tomorrow and I volunteered to bake something. Any ideas?

 

What's your favorite thing to bake for an event or fundraiser?

Mom's Mac-N-Cheese

When I was a little girl, the only macaroni and cheese I ever wanted was the kind in the tall blue box. You know the kind... neon colored cheese powder; just boil the pasta and add some butter and milk.

 

All I can say is that I'm so glad that my taste buds have developed over the years. Now when I have macaroni and cheese (other than my skinny version), I only want the kind my mom makes. And to be  quite honest, I like it even better when it's left over. It's full of cheesy goodness!

 

Ingredients:

 

1 and 1/2 cups elbow macaroni, cooked and drained

1/4 cup butter

1 /2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 3/4 cups milk

8 ounces cheese (Mom usually uses cheddar and monterey jack)

 

Directions:

 

Cook and stir butter, salt, and pepper over medium heat. Blend in flour to make a roux and cook over medium heat, stirring constantly until the mixture is smooth and bubbly. Remove from the heat and stir in the milk. Heat the mixture until boiling, stirring constantly. While stirring, let the mixture boil for one minute. Remove from heat and stir in the cheese until melted. Add more salt and pepper to taste, if desired.

 

Feel free to add veggies (like peas or broccoli) or meat (ham, beef, bacon, pancetta, etc.).

 

 

What was your favorite childhood food? Do you still love it today?



Easy Roasted Sweet Potatoes

Happy Saturday, everyone! I hope you all are enjoying the weekend.

Summertime on the island is as perfect as always.

 

In my humble opinion, sweet potatoes are definitely a "super food. " I will almost always choose a sweet potato over a regular russet potato and I simply adore sweet potato fries. They're divine.

 

Sweet potatoes are packed full of nutrients- just look at this chart! Holy Vitamin A!

 

 

Well, since I've professed my love for sweet potatoes to you, I thought I'd share a super simple recipe for an easy side dish. These Roasted Sweet Potatoes are just the right amount of sweet and the cinnamon adds so much flavor. They would go great with anything: rotisserie chicken, baked fish, grilled steaks, etc. And while the oven's already on (yes, I know it's summer... I apologize), go ahead and roast some fresh veggies drizzled with extra virgin olive oil. Delicious! 

 

 

Ingredients:

 

2 large sweet potatoes

2 tablespoons honey

1 teaspoon cinnamon

 

Directions:

 

Preheat the oven to 400*F.

 

Wash and dry the sweet potatoes.

 

Cut the sweet potatoes into small bite-size pieces and place them into a baking dish.

 

Drizzle the honey and cinnamon over the potato pieces and mix well.

 

Bake for about an hour (depending on the size of your potatoes) or until they have reached your desired tenderness. Throughout cook-time, every 15 minutes or so, stir the potatoes.

 

 

Enjoy!



How to Grill Corn on the Cob

Ok, so maybe you don't need a how-to on grilling corn, but there is a technique involved. Otherwise, you will end up with a fiery mess. I've been wanting to grill corn for quite some time, but was afraid that it would go completely wrong and result in a huge mess. Well, I finally decided to give it a try for the 4th of July and it was honestly the best tasting corn I have ever had. It was so tender, juicy, and sweet. I've had it a few more times since then and I don't think I will ever boil or steam it again.

The first step is selecting a good piece of corn. Choose corn on the cob that has a husk that looks fresh, not dry, and both firm and moist. Look for silk that still has a golden color and is soft. 

   

Next, lay the corn inside of a large Tupperware container or baking dish and fill it with water. The corn should be completely submerged. If the corn wants to float, place a heavy bowl or plate on top to weigh it down. Let the corn soak for several hours; this will keep the corn from burning.

 

 

Once the corn has soaked, turn on the grill to medium-high heat. Place the corn directly onto the grill and cook for about 10 minutes, rotating the corn every few minutes.

 

 

Carefully peel back the husks and remove the silk, as the corn will be hot.

 

 

Photo: Source

 

If you're wanting to add more flavor to your corn, Mexican style corn is the way to go. Click here for the recipe from McCormick's website.

Easy Pasta Salad



The weather has been so warm lately and I have summer on my mind. Summer means eating meals outside, cooking on the grill, and eating cold pasta salad on the side.I got to experience all of the above when it came time for dinner last night. Chuck grilled up some lean pork chops and I made a super simple pasta salad. We ate dinner at the picnic table and the breeze felt amazing; we couldn't have had a more perfect evening for an outdoor meal!



Easy Pasta Salad

 

Ingredients:

 

1 box whole wheat or whole grain pasta (rotini, penne, or elbow)

1 box grape tomatoes, sliced in halves

1 large cucumber, sliced into small pieces

1 small block of cheese, cubed

1/2 a bottle of your favorite light salad dressing (I used Hidden Valley Light Ranch)

 

Directions:

 

Boil pasta as directed on package, drain, and rinse with cold water.

 

In a medium bowl, combine tomatoes, cucumber, cheese, and pasta.

 

Add the salad dressing and coat evenly.

 

Keep refrigerated and serve cold.



 

On another note, the amaryllis has bloomed; it's so pretty. Spring is definitely one of my favorite seasons. What's your favorite thing about spring?

Healthy Refried Black Beans

Happy Cinco de Mayo, everyone! Despite all of the Mexican-themed dishes I have seen online and on TV lately, I kind of forgot about Cindo de Mayo when I was doing my meal planning for the week. I had already bought the ingredients to make my favorite meatloaf, so I decided to make a festive afternoon snack instead... healthy refried black beans- served as a dip with whole grain tortilla chips. Fun fact: black beans are packed with protein and fiber and have only 1 gram of fat per serving!

I prepped my crock pot and turned it to the low setting before going to work this morning. By the time I got home from my first official training run this afternoon, the house smelled amazing!

Ingredients:

1 onion, peeled and halved
3 cups dry black beans, rinsed
2 tablespoons minced garlic
3 teaspoons salt
2 teaspoons fresh ground pepper
1/4 teaspoon ground cumin
8 cups water

Directions:

Place all of the ingredients in the slow cooker and stir to combine. Cook on high for 6-8 hours and add more water as needed. (I cooked mine on low for 6 hours and had plenty of liquid.)

Once the beans have cooked, strain them and reserve the liquid.

 

Mash the beans with a potato masher, adding the reserved liquid as needed to attain desired consistency.

 

Did you celebrate Cinco de Mayo today? If so, how?

What is your favorite Mexican dish?

Skinny Baked Broccoli Macaroni and Cheese

I hope you all are enjoying your weekend. We've got a lot going on today, as it's my dad's 55th birthday! Happy Birthday, Daddy!

Today, I’m going to share a lighter version of Baked Broccoli Macaroni and Cheese.  It’s just as good as the full fat and full calorie versions out there, but it doesn’t have all that extra guilt.

This recipe was adapted from Six Sisters’ Stuff.

Ingredients:

12 oz. whole wheat/whole grain elbow pasta

2 tablespoons margarine or light butter
1/4 cup whole wheat flour
1/3 cup onion, finely chopped
2 cups skim milk
1 cup fat-free/low-sodium chicken broth
8 oz. (2 cups) shredded reduced-fat sharp cheddar
Salt and pepper to taste
12 oz. broccoli florets (fresh or frozen)
1/8 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
Nonstick cooking spray

Directions:

Boil a large pot of salted water and cook the pasta and broccoli together, according to the directions on the pasta package. Spray a baking dish with cooking spray and preheat the oven to 350*.

In a large heavy skillet, melt the butter. Add the onion, cooking on low heat for about 2 minutes. Add the flour and cook for another minute, until well combined. Add the milk and broth, whisking to combine. Increase the temperature to medium-high. Allow the mixture to come to a boil and cook for about 5 minutes, or until the sauce becomes smooth and thick.

Once the sauce thickens, remove the skillet from the heat. Add the cheddar cheese and stir well, until the cheese is melted. Add salt and pepper to taste. Add the cooked macaroni and broccoli and mix well.

Pour the mixture into the prepared baking dish and top with the grated Parmesan cheese and breadcrumbs.

Bake for 15 minutes covered with foil and an additional 10 minutes without the foil. If you want to brown the breadcrumbs, broil the dish for a few minutes until golden.
 

Homemade [Baked] Sweet Potato Fries

I love sweet potato fries and I've been buying them in the freezer section of my grocery store quite often over the past few years. It wasn't until recently that I caught a glimpse of the ingredient list under the nutritional information label. I don't know why I was under the impression that the only ingredient would be sweet potatoes, but I was so wrong!

 

Here's the ingredient list for Ore-Ida's Sweet Potato Fries:

 

SWEET POTATOES, CANOLA OIL, MODIFIED FOOD STARCH, RICE FLOUR, TAPIOCA DEXTRIN, SEA SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), XANTHAN GUM, ANNATTO (COLOR), SODIUM ACID PYROPHOSPHATE.

 

Hmmm...... That's a lot more than just sweet potatoes!

 

Until last month, I never knew how easy it was to make your own sweet potato fries. You can cut them however you like and you can even get fancy with a crinkle cutter or a crinkle cut knife. They are so delicious and best of all, it's good for you; so many nutrients! No packaged crap here!

 

Ingredients:

 

1 large sweet potato (peeled or with skin, thinly sliced)

1 tablespoon olive oil

1/2 teaspoon ground cinnamon, more if desired

*Salt and pepper, if desired.

 

Directions:

 

Preheat oven to 375*. In a small mixing bowl, toss sweet potato slices with olive oil and cinnamon, coating evenly. Place slices on a cookie sheet and bake for 12 minutes. Remove cookie sheet from the oven and rotate sweet potato slices. Return to the oven and cook for another 10-15 minutes.