Tuesday, April 28, 2015

Spring Clean-spiration

With the most recent ReDux challenge on my mind, I started sifting through my cupboards. You might also be in a bit of a 'spring clean' mood/mode in your kitchen. I know my mom said she was working her way through a few things in her freezer. I took a look at my pantry and spices. I often look for recipe inspiration in my own kitchen and then perhaps google ingredients to see what I can try together. It's not only a great way to clean, but also to help with meal planning, and budgeting.

Source: HealthLine
I found some freekeh (young green wheat; an ancient grain) in my cupboard and decided to be brave and try it. I also have wheat berries that I've been meaning to use, and the two are very similar. Of course, I followed the cooking directions and my husband asked "what did you cook it in?" and I said "water" to which I think he was a bit disappointed, but we had mushroom pork in the slow cooker and peas to go along, so I think in the end he was satisfied with the flavours. He's perhaps more adventurous with spices and experimenting in the kitchen. I love my time in the kitchen, but I tend to be more of a baker (which my monthly foodie group could attest to), so I'm more of a rule follower (in life as well!).

Oats, pasta, rice, and tortillas are probably the grains we see more often in our kitchen, with the occasional quinoa, bulgar, barley, bread, pitas, English muffins, bagels, or naan. I enjoy big batch cooking to help us through our busy days. I sometimes make granola, spiced oatmeal, overnight oats, or breakfast quinoa to get us through a few rushed mornings. I think it's a great reminder that grains can be both savory or sweet. I also attempt to add them to salads; I've had many great salads with rice, quinoa, bulgar, pasta, and wheat berries, but it's not really in my repertoire yet. I just think it's a great way to make a salad into a meal, which I find many people do in the spring and summer months. There are many whole grains to play around with - check out this A to Z list for inspiration.

I just tried a lentil granola recipe since some of my clean-spiration is also motivated by new recipes I've come across recently. One recipe on my 'to-make' list this spring/summer is Tropical Breakfast Couscous.
What have you found in your cupboard or what's on your 'to-make' list right now?

Enjoy the sunshine!
Steph Langdon, RD

Monday, April 20, 2015

Tortilla Egg Cups {ReDux}

I didn't find time for last month's Cook Once, Eat Twice recipe challenge, oddly enough we made what I was planning one evening a little later. I was thinking leftover baked potatoes as a type of one-pot hash or a scramble, which my husband made one night since it's such a quick meal to throw together. Since I now have a five month old on my hands, things that are quick or make leftovers are still key. I was also working on a few recipes for an upcoming young athlete demo when I came up with this one.I get my chance to blog and create in the kitchen once the little one goes to bed at night, since I don't want to miss out on spending any time with her!
Our April challenge/theme was Spring cleaning: Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
I came across dry mustard which I rarely use, I'm not even sure what recipe I would have originally bought it for. The prep is fairly minimal and if you prep a lot of veggies while making this, then you're set for your busy week - for pastas, salads, stirfries, etc. It's also a great recipe for satisfying differing tastes as you can make a variety of combinations.
Tortilla Egg Cups
Makes 12 cups

3 large whole wheat tortillas (9-10" diameter)
2 Tbsp green onion,diced
3 Tbsp red pepper, diced
3 Tbsp mushrooms, diced
1/3 cup arugula, chopped
1/3 cup ham, roughly chopped
6 eggs
1/2 cup cottage cheese
1/2-1 tsp dry mustard
 dash of pepper

1. Preheat oven to 375F.
2. Cut tortillas into quarters with a pizza cutter or knife (I checked out theyummylife for tips on making tortilla cups). Place in muffin tin (no need to grease it)
3. Wash and chop veggies.
4. Whisk eggs, cottage cheese, mustard, and pepper in a medium bowl. Stir in veggies and ham.
5. Divide egg mixture evenly into 12 cups and bake for 20-25 minutes until set. Let stand for 5 minutes and serve.
What treasure(s) have you found in your kitchen?

See other dietitian recipes below: