Category Archives: Dinner

Chickpea & Kale Hearty Minestrone

DSC_0306I have a strong affinity for making soups. I love that it all comes together in one pot and that there are endless possibilities, all stewing and simmering together whilst melding flavors and spices. It’s always a sure thing. A healthy dinner that feeds a crowd is something never to be to taken for granted. Especially this time of year; when you can get all cozy, throw on your comfies and make a big hearty pot of wholesomeness and warmth. It’s just too good! Am I right??  Well to add to my ever growing soup repertoire, I have made my version of the classic minestrone. I love the added chickpeas (for protein and heartiness), the kale (for extra nutritiousness) and of course all the tender veggies for the standard nourishment. All the flavors are there in this adaptation of the time-honored vegetable soup and it is my pleasure to share it with you and your family. Enjoy! DSC_0301

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Chickpea & Kale Hearty Minestrone

Serves 6


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Cook Time
45 min

Total Time
50 min

Cook Time
45 min

Total Time
50 min

Ingredients
  1. 3 TBSP extra-virgin olive oil
  2. 1 large yellow onion, diced
  3. 3 organic carrots, sliced
  4. 3 organic celery stalks, sliced
  5. 1 leek, sliced and washed in a fine mesh sieve (to remove any dirt between layers)
  6. 3 cloves garlic, minced
  7. 2 small organic zucchini, sliced
  8. .5lb fresh green beans, ends trimmed off and cut in half
  9. salt & pepper
  10. 3 bay leaves
  11. 1.5 tsps dried thyme
  12. 1 tsp dried oregano
  13. .5 tsp red pepper flakes
  14. 2 (28oz) cans crushed plum tomatoes
  15. 32 oz carton low sodium vegetable stock
  16. 1 (15oz) can organic garbanzo beans (chickpeas)
  17. 1.5 cups ditalini (or any other tiny pasta you like) (for gluten free option see note)
  18. 3 cups organic kale, stems removed and leaves roughly chopped
  19. 1 french baguette, sliced on the diagonal, for as many toasts as you need for serving
  20. shaved parmesan cheese for toasts
  21. flat-leaf italian parsley for garnish
Instructions
  1. In a large stock pot, add the olive oil and heat over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the carrots, celery, leek, and garlic. Add 1 teaspoon of salt and 1 teaspoon of pepper. Cook the veggies for another 5 minutes until soft.
  2. Add the sliced zucchini and the chopped green beans. Add the bay leaves, thyme, oregano, and red pepper flakes. Add another teaspoon of salt and .5 teaspoon of pepper. Cook for a few minutes.
  3. Add the canned tomatoes, the chickpeas, and the veggie stock. Stir to combine and then cover and turn the heat to low and simmer for 20 minutes.
  4. Once the 20 minutes is up, add the dried pasta straight into the stockpot and cook pasta for 10 minutes or until done. Turn off the heat. Remove the bay leaves (they usually float to the top). Add the chopped kale and mix well. Taste and adjust seasonings (I added another .5 tsp salt here). Serve immediately with parmesan toasts and parsley.
  5. *For the Parmesan Toasts: drizzle one side of a french baguette slice with olive oil. Place in the toaster oven for a few minutes until toasted. Remove and add the slices shaved parmesan and place back in the toaster oven for about 1 minute or until the cheese is just melted.
Notes
  1. If you want a hearty gluten-free option in place of the pasta, use 1/2 cup dried quinoa instead. Add the dried quinoa straight to the stockpot but cook a bit longer than you would pasta (about 15 minutes until quinoa is tender).
HONEYED HOME http://www.honeyedhome.com/

Sesame Soba Noodles

DSC_0155Remember in college how hungry you were all the time? And, how poor you were? And, how nothing should take you more than 10 minutes to make because you just didn’t have that kind of time? And, how you could eat ramen for every meal like your life depended on it? Well at one point, I decided that there had to be a better dish than the classic ten cent ramen noodle bags because there was no way that stuff was good for you. I forget how I stumbled on the recipe, I think I may have even gotten it from one of my fellow soccer team members, but one thing is for sure; I would never forget it. It has been ingrained into my memory due to the fact that I made it so repeatedly. Hey, at least I remember something from college, right? Kidding (kinda). Soba noodles were the perfect star ingredient when I decided I needed to change up my noodle game (because they are made from buckwheat, which is gluten free, and they are packed with protein and manganese!). The sesame garlic soy sauce is incredibly flavorful too and only gets better as it sits in the fridge. That brings me to my next point; these noodles are EXCELLENT served cold straight out of fridge (which is sort of my favorite way to eat it!). The recipe makes about 4-5 servings so there will be plenty leftover for lunch or a midnight snack or whatever! Enjoy! 

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Sesame Soba Noodles

Serves 4


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Prep Time
6 min

Cook Time
4 min

Total Time
10 min

Prep Time
6 min

Cook Time
4 min

Total Time
10 min

Ingredients
  1. 1 package organic soba noodles (9.5oz)
  2. 1/4 cup soy sauce
  3. 1 TBSP sesame oil
  4. 2 TBSP seasoned rice vinegar
  5. 1 tsp canola oil
  6. 1 tsp chili garlic paste (or Sriracha), optional
  7. 3 cloves garlic, finely diced and then minced (use a fork if you don’t have a mincer!)
  8. 1 TBSP minced/grated fresh ginger (or 1/2 tsp ground ginger)
  9. 2 green onions, diced
  10. toasted sesame seeds, garnish
  11. sriracha for serving
Instructions
  1. Cook soba noodles per package directions. While the water is boiling, prepare the sesame sauce.
  2. In a small bowl combine soy sauce, sesame oil, rice vinegar, canola oil, chili paste, garlic and ginger and whisk with a fork until well combined.
  3. When the noodles are ready, drain and return to the saucepan. Pour the sesame sauce all over the noodles. Add the green onions and toss again. Serve with toasted sesame seeds and a drizzle of hot sauce if needed.
HONEYED HOME http://www.honeyedhome.com/

Vegan Pozole Rojo w/ Hominy & Quinoa

DSC_0479I don’t know if many of you know this, but I when I was little I had a Mexican nanny. She lived at our house with us and because my parents worked nights (and had to sleep during the day), she was our caretaker for most hours of the day. She didn’t know any english when she first arrived (I was only three years old) therefore my sister and I learned to speak spanish to communicate with her. Her name was Angelica and she was beautiful in so many ways. She was a sweet nurturing little lady who taught me more than I will ever be able to recount. She left our home when I was about eleven or twelve and I haven’t spoke to her since. I think she went back to Mexico to be with her own family. Angelica was an incredible lady with the kindest heart and I miss her dearly. Although she isn’t in my life physically, she is often with me in memories. Her food is something that I remember fondly. She often cooked for my sister and I and sometimes for the whole family. She enlightened us with traditional Mexican flavors and frequently introduced us to her own favorite meals. There are a few dishes I will never forget; her homemade tamales, this strawberry, sugar, and sour cream dessert she always treated my sister and I to, and of course her amazing Pozole Rojo. Pozole (sometimes spelled Posole) is a Mexican stew typically made from chicken or pork and hominy (dried maize kernels, otherwise known as field corn kernels). There are different versions of the broth too; some are red and some are green. The truth is, they really are all so good! It seems that you can’t mess it up, so I that is why I wanted to try my own vegan version, and it turned out just like I had thought; DELISH! It is honestly one of my favorite soups I have ever made. My mother had a recipe for red Pozole with pork, and when Angelica left, she made it often for us. I used her recipe, as a guideline, and changed and adapted it accordingly to fit the vegetarian rendition I was going for. It is amazing my Mom has saved this recipe for all these years; it was clipped out of the newspaper and has stains all over it. Classic signs of a well-liked meal! I wanted to add something to the soup that bumped up the nutrition content and figured that quinoa, that protein-packed little seed, was the perfect addition!  I hope that you enjoy my take on the classic and warm-up with it real soon! DSC_0482

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Vegan Pozole Rojo w/ Hominy & Quinoa

Serves 4


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Prep Time
15 min

Cook Time
1 hr

Total Time
1 hr 15 min

Prep Time
15 min

Cook Time
1 hr

Total Time
1 hr 15 min

Ingredients
  1. 2 medium yellow onions
  2. 6 garlic cloves, minced and divided
  3. 3 quarts of vegetable broth
  4. 2 30oz cans hominy* (see note below)
  5. 2 whole dried California chiles* (see note below)
  6. 1/4 cup (about 1oz) dried California red chili pepper powder* (see note below)
  7. 1 cup dried red quinoa (or any color quinoa you have on hand)
  8. extra-virgin olive oil
  9. dried oregano
  10. ground cumin
  11. salt & pepper
  12. 1 cup water
  13. 1 TBSP flour
  14. juice of a small lime, plus extra slices for garnish
  15. 1 bunch cilantro, chopped
  16. 1 avocado, diced
  17. 1/2 head green cabbage, shredded
To make the soup
  1. 1. Chop up one yellow onion and mince 4 cloves of garlic. Open the two cans of hominy and drain and rinse the hominy in a large colander and set aside. Also, pour 1 cup dried red quinoa into a fine mesh sieve and rinse well under cold water and set aside for later use. In a large stockpot add two TBSPs of extra-virgin olive oil of medium heat. Once hot, add the diced onion and garlic with 1/2 tsp salt and 1/2 tsp pepper and sauté for a few minutes. Add 1 tsp oregano and1 tsp cumin and stir. Add in the two whole dried chiles (with their stems removed) to the pot. Add in the drain and rinsed hominy. Pour in about a half of a cup of the vegetable broth to start, and scrape up all the little brown bits from the bottom of the stockpot (this is called de-glazing the pot and all those little brown bits are incredible flavor that you don’t want stuck to the pot and not in your soup!). Then add all the rest of the broth. Raise the temperature to medium-high and bring to a boil. Once it boils, cover the pot and reduce to medium-low and let simmer for 45 minutes.
While the soup is simmering, make the red sauce
  1. 2. In a bowl, add 1 cup of water and about 1/4 cup of the dried California red chili pepper powder, whisk to combine and set aside. Dice up about 1/4 of the other yellow onion (save the rest of the onion for another use). Dice up the last two cloves of garlic. In a small saucepan, add 2 TBSP extra-virgin olive oil over medium heat. Once heated, add the diced onion and garlic with 1/4 tsp salt and 1/4 tsp pepper and sauté for about 5 minutes. Add about 1/4 tsp cumin and 1/2 tsp oregano and stir. Add 1 TBSP of flour to the onion/garlic mixture and cook for 2 minutes, stirring frequently. Add the dried chili powder and water to the pot and stir it all together well. Turn the heat down to low and simmer the pot for about 10 minutes, stirring occasionally. Once the sauce is thickened add in the juice of a small lime. Turn the heat off and set the red sauce aside.
  2. 3. Once the 45 minutes is up on the soup, add in the cup of rinsed quinoa to the large stockpot. Cover the pot again and let the quinoa simmer over medium-low heat into the soup for 15- 18 minutes. Once the time is up, remove the two whole dried chiles and discard. Add about half of the red sauce into the soup and save the rest of the red sauce for a later use* (see note).
  3. 4. Divide the soup among the bowls and serve immediately with garnishes; shredded cabbage, chopped avocado, diced cilantro and lime wedges! Enjoy!! Store leftovers in an airtight container in the fridge for about a week, reheat and freshly garnish each time!
Notes
  1. These three items are found at your local grocery in the “Latin foods” aisle. Make sure to get California or New Mexico whole dried chiles and dried chili powder.
  2. You really only need about half of the red sauce for this recipe, but not to worry because the red sauce is incredible on scrambled eggs or on homemade nachos!
HONEYED HOME http://www.honeyedhome.com/

 

 

Autumn Harvest Salad w/ Brussels & Delicata

DSC_0187‘Tis the season! Fall has drifted upon us! Hooray for pumpkin (everything), sweaters, and boots! 

The prior sentences were said entirely in jest and utter sarcasm, because it has been so brutally hot here in Southern California with no hope for any type weather change and, frankly, I am incredibly bitter about it. It has honestly been 90 degrees since February.  We are currently experiencing one of the worst droughts of California history and it has forced the state into a pretty dire situation. The dryness accompanied with the never-ending sweltering heatwave has been almost unbearable. Once October rolled around I was so ready for the adjustment in seasons I honestly couldn’t stand it. I thought to myself “I better get home and bust out my flannels, oversized sweaters, and maybe a couple beanies! It’s going to be cold!” I was so very disappointed when instead the weather man came on the news and announced that yet another heatwave was in the forecast. Can’t a hormonal pregnant girl catch a break?! Sheesh! Anywho…enough complaining already. Soon enough I will layer up and all will be well in the world again (at least in our little SoCal world). 

I decided that the first recipe of the season needed to be something light yet still encompassing a few of our autumn produce selections. It would be a California style harvest meal. This salad is super easy to make and full of some of the season’s best bounty. It comes together in no-time and with little effort making it one of my favorite last minute meals. It is fabulously healthy (especially for any other preggos out there!) because it is packed with nutritous and vitamin-rich veggies. Enjoy it my friends! 

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Autumn Harvest Salad w/ Brussels & Delicata

Serves 4


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Cook Time
25 min

Total Time
25 min

Cook Time
25 min

Total Time
25 min

For the Salad
  1. 1 Delicata squash
  2. 1 lb Brussels sprouts
  3. 2 TBSP extra-virgin olive oil
  4. 1 TBSP white balsamic vinegar
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1/4 tsp cinnamon
  8. 1 5oz bag of mixed greens
  9. 1 avocado, diced
  10. 1/4 cup toasted pumpkin seeds (toasted pistachios would be delicious too!)
  11. 1/4-1/2 cup pomegranate seeds or dried cranberries
  12. salt & pepper to taste
For the Maple Vinaigrette
  1. 2 TBSPs extra-virgin olive oil
  2. 1 TBSP apple cider vinegar
  3. 1 TBSP maple syrup
  4. 1 TBSP spicy brown mustard
  5. juice of one small lemon
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
Instructions
  1. Preheat the oven to 400. Prepare the squash by slicing in half lengthwise and then scooping out the seeds in the middle. Slice in 1/4″ pieces and arrange on a large rimmed baking sheet. Prepare the brussels sprouts by slicing them in half and then arranging them on the baking sheet with the squash. Pour the olive oil and white balsamic vinegar over the squash and brussels sprouts. Sprinkle them with 1/2 tsp salt & pepper, and 1/4 tsp cinnamon. Toss to coat. Bake in the oven for 25 minutes.
  2. While the squash and brussels roast, prepare the maple vinaigrette by whisking all the ingredients together and set aside. In a large bowl, add the mixed greens. Pour a bit of the vinaigrette all over the greens and, using tongs, toss to coat. Top the salad with the roasted squash and brussels, avocado, toasted pumpkin seeds, and pomegranate seeds. I added a bit more dressing over the top with a little sprinkle of salt and pepper to finish. Divide among individual bowls and serve immediately. Enjoy!
Notes
  1. I made this salad for just Kris and I so I had dressing and salad leftover. The dressing will last up to a week in the fridge in an airtight container or jar. Store leftover brussels and squash in an airtight container for up to 3 days in the fridge. Reheat the veggies and add to greens and top with leftover dressing!
HONEYED HOME http://www.honeyedhome.com/

Light & Easy Chicken Salad

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Something interesting hit me the other day. I have never put a recipe on the blog with chicken. I normally don’t eat a lot of meat or poultry but on occasion, I indulge, and I do like it! It’s funny because I grew up eating the bird almost every day…and if there was a single thing to name as a staple that was constantly in my fridge as a child, it would be chicken salad. My mother always had a tupperware full of the stuff as it was her favorite snack ready for eating at any time of the day. My mother made us dinner every night and it always included some protein, some starch, and of course a green vegetable.  The protein was chicken pretty often and when there was leftovers she would shred it up and make chicken salad for the week. The trick to her amazing chicken salad was using chicken that had been well seasoned and cooked to perfection. My favorite was when she made rotisserie chicken; it yielded the best leftover chicken salad. Kris and I had some chicken for dinner this week and I knew exactly what I would do with the leftovers. Can you guess? I wanted to make a lighter version than I grew up on; so I subsituted plain greek yogurt for the mayo, because hey, we all could use a little less calories in our daily intake. Let me tell you….You can not even taste the difference and to be honest I like it even better. I honestly loved this new version so much that I called my mom right away to tell her the good news…less calories and less fat and one of the best versions I have ever tasted! She seemed interested but she’s pretty set in her ways…I wonder still if she will ever stray from what she knows and loves. Sometimes people are sticklers that way. But, if you are like me, and you want a new, light, and healthier take on the classic then please make this as soon as possible. You won’t regret it! 

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Light & Easy Chicken Salad

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Chicken Salad
  1. 3 cups cooked chicken, diced *See note
  2. 1 cup grapes, quartered (I used a mixture of red a green for color)
  3. 2 stalks celery, sliced
  4. 2 green onions, thinly sliced
  5. 1/2 cup dried cranberries
  6. 1 TBSP fresh flat-leaf parsley, chopped
For the Greek Yogurt Sauce
  1. 1/2 cup plain greek yogurt
  2. 1 TBSP dijon mustard
  3. 1/2 tsp red wine vinegar
  4. 1/2 tsp salt
  5. 1/2 tsp pepper
Instructions
  1. Combine all the chicken salad ingredients in a large bowl. In a smaller bowl, whisk all the ingredients for the yogurt sauce. Mix the sauce into the large bowl and stir it all together to coat. Taste and adjust seasonings if needed. Serve open-faced on wholegrain toast, in lettuce wraps, or on crackers! Chill leftovers in an airtight container in the fridge for up to 5 days.
Notes
  1. I used cold leftover rotisserie chicken from dinner the night before. Leftover BBQ chicken or baked chicken would be just as delicious in this! If your chicken is freshly cooked and hot, make sure to cool the chicken salad in the fridge before serving.
HONEYED HOME http://www.honeyedhome.com/