Balsamic green beans & cherry tomatoes w parm

Balsamic Green Beans With Tomatoes |Domesticated Academic

Warm weather means bountiful produce and I’m thinking ahead to fresh beans cooked with fresh cherry tomatoes and topped with some balsamic vinegar and a sprinkle of parmesan cheese! Is your mouth watering too?

Balsamic Green Beans With Tomatoes |Domesticated Academic

I was lamenting that it was cold and yucky during a stretch of rainy weather and took to the grocery store to cheer me up. Not exactly a good coping technique, but thankfully, I made this healthy choice! Fresh green beans were looking good and a pint of festive cherry tomatoes also landed in my basket to be whisked away to an exotic location: my kitchen. Cook the beans to your desired tenderness, I prefer to keep them a bit firm, the same with the tomatoes-do what you like to eat.

You’ll need:

20 min.

  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • olive oil
  • 1 lb. green beans, trimmed
  • 1/4 cup chicken stock
  • 1 pint cherry tomatoes
  • 2-3 tablespoons balsamic vinegar
  • salt and pepper to taste
  • parmesan cheese
  1. Saute the onion and garlic in olive oil on medium heat until they become translucent.
  2. Add green beans and chicken stock. Put a lid on the pan so the beans will cook down until desired tenderness, about 8 minutes.
  3. Add cherry tomatoes and balsamic vinegar.
  4. Turn heat off of pan and cover. Let stand for about two minutes, or until cherry tomatoes are heated through or starting to break down.
  5. Finish with salt and pepper to taste.
  6. Sprinkle parm over the top before serving.

Veggie Noodles | Domesticated Academic

Veggie Noodles

Spicy Bacon Sprouts | Domesticated Academic

Spicy Bacon Sprouts

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Veggie “Noodles”

Veggie Noodles | Domesticated Academic

These veggie “noodles” are hearty enough to hold sauce, super easy to make, and can add some extra servings of veggies in your diet! Spring is here, produce is showing back up at the farmers market and we’re all eating lighter, a bit healthier, and enjoying the longer days with endless sunshine.

Veggie Noodles | Domesticated Academic

I had seen Skinnytaste making some amazing veggie noodles with her fancy gadget. A search on the all knowing Internet revealed I had several choices in gadget and I chose to buy the $10 solution–I’m not that hardcore and who knows what else I can do with it?

Veggie Noodles | Domesticated Academic

I bought the OXO Good Grips Julienne Peeler and hit the grocery store for some carrots and zucchini for noodle magic. To put this in one word: IMPRESSED. This gadget made me beautiful noodles in no time flat. Two standard sized carrots and one small zucchini yielded about two cups of noodles. I blanched them for about two min. to heat them through and put some of my favorite healthy sauce on them.

You’ll need:

yields about 2 cups noodles

  • 2 medium to large carrots, peeled
  • 1 medium zucchini, washed
  1. Using the Julienne peeler, hold the veggie down on a cutting board and fun the length of it with the peeler. Remove the noodles, breaking them up if they’re attached to each other.
  2. In boiling water, blanch for two minutes (maybe three at most) to soften the noodles and heat through.
  3. Strain in a colander to remove water.
  4. Serve hot with your favorite sauce!
  5. Tip: I made a large batch and also cooked 1/4 lb of spaghetti, cooking the veggie noodles with the pasta the last few minutes. I ate less of the real pasta, more vegetables and didn’t notice what I was missing: carbs and cals!

Healthy Alfredo Sauce | Domesticated Academic

 

Healthy Alfredo Sauce

Healthy Spinach Alfredo Sauce | Domesticated Academic

 

Spinach Cilantro Alfredo Sauce

Spicy Bacon Sprouts

Spicy Bacon Sprouts | Domesticated Academic

Brussels sprouts might become your favorite vegetable in 2014…maybe not. You’ll love this because it’s sweet, spicy, and with a hint of some bacon, you can’t go wrong knowing everything is better with bacon. For the health conscious, leave it out or use turkey bacon. I promise you won’t regret it. Use one strip if you want the flavor with a lot less guilt!

Spicy Bacon Sprouts | Domesticated Academic

Brussels sprouts grew on me over time and now I’m always looking for them fresh. Frozen is good if that’s all you can get but fresh are sometimes a good option when they’re in good shape at the grocery store. If the pickings are slim, opt for frozen. You can leave out the spice or sub in your favorite. Just make it yours–just like you!

You’ll need:

30 minutes

  • 1 1/2 lbs brussels sprouts, trimmed & halved
  • 2 slices of bacon of choice, chopped into small pieces
  • 1 tablespoon chili sauce 
  • 3 tablespoons oil of choice
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Cook the bacon in a sauté pan or preferred method. Chop into small pieces or cut before cooking with scissors <–yes, it’s really a great method!
  2. Cut the sprouts in half. If some of the leaves come off, that’s ok, cook them up too!
  3. Sauté  the sprouts and garlic with some olive oil (or bacon grease) 8-10 minutes until golden brown.
  4. Finish the sprouts by tossing in the chili sauce, honey, and adding the bacon back in.
  5. Salt and pepper to taste.

bourbon creamed spinach | domesticated academic

Bourbon Creamed Spinach

Healthy Spinach Alfredo Sauce | Domesticated Academic

Spinach Cilantro Cauliflower Alfredo Sauce

Holiday Sides: Spicy Glazed Brussels Sprouts

spicy brussels sprouts | domesticated academic

You’ll love these because they’re a little sweet, a little spicy, and they’ll really pep up your next meal. Brussels sprouts are a great fall vegetable and you can use fresh or frozen. If you use frozen, defrost them and pat them with paper towels to remove as much moisture as you can from them. I never got into sprouts until I was older and now I find them to be quite enjoyable! The addition of some honey and spicy chili sauce pretty much had me at “hello” and we’ve been friends every since. I find sprouts to be very versatile and put the leftovers of these into a soup a few days later after chopping them up a bit more to get uniform pieces.

spicy brussels sprouts | domesticated academic

Have fun with this recipe. You don’t need to add the chili sauce or you can swap almost anything out for the honey for a natural sweetener. Maple syrup is also another personal favorite of mine.

chili sauce | domesticated academic

source

You’ll need:

30 minutes

  • 1 1/2 lbs brussels sprouts, trimmed & halved
  • 1 tablespoon chili sauce 
  • 3 tablespoons oil of choice
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Heat oven to 350 degrees F.
  2. Toss sprouts, chili sauce, oil, salt, pepper, and garlic in a baking dish.
  3. Roast, tossing once, until sprouts are golden brown, about 15-20 minutes.
  4. Drizzle with honey and toss to coat.

bourbon creamed spinach | domesticated academic

Bourbon Creamed Spinach

Holiday Sides: Bourbon Creamed Spinach

bourbon creamed spinach | domesticated academic

You’ll love this recipe because it’s super easy, a bit less fatty than some of the other creamed spinach recipes, and you can whip it up in just a few minutes, making it the ultimate fancy side dish. It can be our little secret that it’s not super time consuming to make 🙂 A nice bag of spinach was in my CSA share last week and I was looking for something different than a simple saute. I was also rewarding myself with a big ol’ steak and thought about how steakhouses serve creamed spinach with their perfectly grilled steaks. Challenge accepted!

bourbon creamed spinach | domesticated academic

Say hello to my friend Wild Turkey American Honey! (Hello, I love you) You don’t have to add the alcohol, but it does add a nice hint of flavor and will make it pop. Don’t take my word for it. I also understand if you’re weary but if there’s no kids to feed, go ahead….you know you want too!

You’ll need

20 min.

  • 3 tablespoon Butter
  • 3 Tablespoons Flour
  • 1/2 whole Medium Onion, Finely Diced
  • 1 cloves Garlic, Finely Minced
  • 2 shots Wild Turkey American Honey
  • 1 cup Milk
  •  Salt And Pepper, to taste
  • 1 pinch Ground Nutmeg
  • Parmesan cheese
  • olive oil or butter
  • 12 ounces, weight Baby Spinach
  1. Melt the butter in a pot over medium heat.
  2. Sprinkle in flour and whisk together.
  3. Cook over medium heat for five minutes or until light golden brown.
  4. Add onion and garlic and stir together, cooking for another minute.
  5. Deglaze pan with whiskey and allow the alcohol to cook off for about one minute.
  6. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
  7. To cook spinach, melt about 3 tablespoons butter or use olive oil in a separate pot.
  8. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
  9. Season the cream sauce with salt, pepper, and nutmeg.
  10. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

Queso Stuffed Peppers | Domesticated Academic

Queso Stuffed Peppers

Low Carb Stuffed Peppers | Domesticated Academic

Low Carb Stuffed Peppers

Biscuit Bottomed Veggie Quiche

veggie biscuit quiche | domesticated academic

You’ll love these because they’re simple to make, can be made with a variety of extra ingredients, and freeze really nicely for busy mornings or meals on the fly. My life is starting to amp up. I’m heading out to collect data again which will mean late nights working. Late isn’t midnight, but more like 8 p.m. and the last thing I’m going to want to do it is cook anything. I make 12-18 of these, let them cool and then freeze them. Coming home at 8 p.m. means I’m just in time for good/bad tv but have missed the ‘motivation bus’ to make anything remotely good and healthy. Pulling two of these from the freezer, zapping them for a minute or two, and pairing them with a piece of toast or otherwise innocent vegetable is routine for me. I hope I never get sick of eggs…..

veggie biscuit quiche | domesticated academic

Individual quiches are a lot of fun. Get your people in the kitchen to make what they like and they’ll be more apt to eat them. If you’re single living like me, you can get wild-I threw in some cayenne pepper to the egg mix to knock my own socks off. It worked. No one’s gonna knock ’em off for me, time to take matters into my own hands people!

REMEMBER; USE NON-STICK SPRAY or they will be the devil of you later when you’re trying to get the egg off the pan. Egg isn’t one of the best binders in baking for nothing folks!

You’ll need:

30 min.

  • 1 tube of flaky layers biscuits
  • veggies of choice chopped small (i used broccoli & green pepper)
  • cheese of choice (i used sharp cheddar)
  • 12 eggs
  • 1/2 cup milk
  • salt & pepper
  • non-stick spray
  1. Pre-heat oven to 350 degrees F.
  2. Spray 12 cup muffin pan with non stick spray-be generous!
  3. Open can of biscuits and break each one in half ‘layer wise’ or along the layers.
  4. Put each half in the bottom of each muffin tin.
  5. You’ll have extra biscuits so you have options: get out a second muffin tin and make more scrambled eggs up OR make a few yummy biscuits to just eat 😀
  6. Crack all of the eggs and combine with milk and salt and pepper, scramble well in a bowl.
  7. Take veggies and cheese (meat optional) and sprinkle into bottom of muffin tins, a tablespoon of each, eyeball it.
  8. Pour egg mixture over each cup until about 2/3 full. The more egg, the higher they’ll bake up! Hope you sprayed that non-stick spray generously!
  9. Bake for 20 min. or until eggs are firm and not ‘jiggly’ in the middle.
  10. Have fun with this recipe! Amend it, add some cayenne pepper to spice it up, add several kinds of cheese! Get crazy!

Tortilla Eggs | Domesticated Academic

Tortilla Egg Cups

sausageeggs2 (Small) (Small)

Weekend Sausage Eggs

Queso Fresco Stuffed Peppers

Queso Stuffed Peppers | Domesticated Academic

You’ll love these because they’re simply fresh, melt in your mouth good with minimal prep and the cheese will be the most heavenly thing on your plate! I landed some beautiful, long, green peppers in my CSA share this week. And, as luck would have it, I had a half a block of queso fresco in the fridge from making homemade queso dip (which I ate before I could photograph…fail).

Queso Stuffed Peppers | Domesticated Academic

Upon containing my excitement for liquid cheese, I thought that these peppers would be great on the grill for supper. These make great appetizers, side dishes, or if you were to add some rice or protein, these could easily be the main course. You can leave out the jalapeño if you’re sensitive to the heat factor. These are pretty versatile, so don’t be afraid to mess with the recipe until it’s just the way you and your people like it! Incidentally, this is also gluten free and vegetarian–luck is on my side!

Queso Stuffed Peppers | Domesticated Academic

You’ll need:

15 min. prep + cook time

  • 2 good sized peppers of choice
  • 1 cup crumbled queso fresco cheese
  • 1/4 cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • olive oil
  • 1/4 jalapeño, seeded & finely chopped
  • 5 Tablespoons cilantro, chopped
  • salt & pepper
  • tin foil
  1. Cut tops of peppers off and seed the peppers.
  2. Sauté the onions, garlic, and jalapeño in olive oil on medium until onion is soft, about 5 minutes.
  3. Place chopped cilantro in a bowl with crumbled queso cheese.
  4. When veggies are soft, add them to the bowl with the cheese and herbs.
  5. Mix thoroughly. Taste and add salt and pepper as you like.
  6. Take small handfuls of the mixture and stuff the cleaned and seeded peppers.
  7. Wrap each pepper in a tin foil pouch.
  8. Place on heated grill and cook on medium heat, turning every few minutes.
  9. Grill until pepper is soft, about 10 minutes.
  10. Remove from tin foil carefully.
  11. Serve hot!