Rainbow Waffles To Brighten Up Your Dreary Day

January 30, 2013 By Leave a Comment

 

Rainbow Waffles

Rainbow Waffles

 

 

I cannot tell a lie I am a fan of rainbow colored almost anything! Meal ideas can be difficult for us busy people during the week. You can’t always cook new different things. Sometimes all it takes is a little bit of color to add a some of pizazz to old recipes. I am also not above including edible glitter or some dust to these bad boys. I found this idea on tablespoon.com and I had to share it because rainbow waffles are something the world should have been doing long ago! I bet waffle maker sales will sky rocket now!

 

 

Ingredients:
2 cups organic pancake mix
2 eggs
1 cup organic skim or low-fat milk (non-dairy substitutes are fine too)
organic food coloring (red, orange, yellow, green, blue, purple)
whipped cream (for “clouds if you want them)
Lucky Charms (for the “treasure but not a necessity)

 

 

Directions:
1. In a large bowl, whisk together Bisquick, eggs and milk until smooth.

2. Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls for the red and orange colors.

3. Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of batter to your desired vibrancy. Whisk in food coloring until evenly blended.

4.Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill the batter). You can use a spoon for each color if you dont have piping bags, just be very careful.

5. Carefully pour each color into a heated circle waffle maker to make your “rainbow”, starting with red, then orange, yellow, green, blue and purple. Cook according to waffle maker instructions.

6. Remove, and repeat with remaining batter. Cut each waffle in half.

7. Serve with whipped cream for “clouds” and Lucky Charms as the “treasure” at the end of the rainbow you can also serve it a bowl of fruit or any desired cereal.

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Potato Tacos

November 6, 2012 By Leave a Comment

I can never get enough of tacos! Finding new recipes to change up one of my favorite things makes me beyond happy. I know what you are thinking “Potato Tacos!!! Carbs Carbs Carbs!” but some carbs are beyond delicious. You can also add your favorite veggies to this recipe to make them a little different.

4 to 5 medium organic red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
1 medium organic bell pepper
6 pcs sliced jalapeno
4 tablespoons hot chili oil
1 cup chopped organic red onion
1/2 cup medium finely chopped organic green onion
1 cup salsa verde
5 teaspoons taco seasoning mix
8 taco hard shells or 8 small soft tortillas for tacos
2 cup shredded lettuce
2 medium tomato, seeded, chopped
1 cup taco sauce
1 cup queso fresco cheese or Mexican cheese blend

Directions:
1. Place boil potatoes until tender but not falling apart.
2.In 10-inch skillet, heat oil over medium-high heat.
3. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper, and jalepeno are crisp-tender.
4. Reduce heat to medium-low.
5. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
6. Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

** If you are not a fan of spicy food you can use vegetable oil for the vegettables and take out the jalapenos.

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Baked Black Bean Taquitos

October 3, 2012 By Leave a Comment

 

 

 

I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.

 

 

 

 

Ingredients

½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing

Instructions:

1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

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Tribest – Soymilk Maker and Tofu Kit

August 2, 2012 By Leave a Comment
Tribest - Soymilk Maker and Tofu Kit

Tribest - Soymilk Maker and Tofu Kit

 

 

I never really thought about making my own soy milk or tofu but this looks like it could be really fun. I found the Tribest Soymilk Maker & Tofu kit while I was browsing GreenCupboards.com. I am not sure why it never occurred to me that I could make my own but this is the exact reason why I “window shop” at my regular green stores. The variety of items out there that can really help you save money, time and energy are surprising. I will admit some products may not be completely effective but this one looks like a ton of fun. I have a feeling making your own tofu or milk might be difficult at first but once you get into the swing of things it could be so much easier than buying either at the store. If you are interested in this or other fun items for your home check out GreenCupboards.com.

Product Description: Soyabella is even more convenient and versatile with the deluxe SB-132 package. It adds the tofu kit and stainless steel lid. The tofu kit is a handy tofu press that squeezes soy curds into delicious tofu perfect for salads, snacks, or as a meat substitute. The stainless steel lid keeps your fresh soymilk covered while you clean the grinding head, extending the life of your Soyabella Soymilk Maker. The Soyabella Soymilk Maker is the elegantly easy way to make fresh soymilk and a variety of other delicious recipes in your own kitchen. Simply add soybeans and water to the Soyabella Soymilk Maker and you get fresh soymilk in about 15 minutes. Soyabella is also great for making milk from a wide variety of beans, as well as for making fresh rice milk, rice paste, sesame paste, and porridge. It can even be used as a coffee grinder and mill by using included accessories. Plus, the Soyabella Soymilk Maker is extremely easy to clean.

How is Tribest green? Tribest’s focus on healthy living is at the core of the wide range of energy efficient products they produce. With the Green Star in energy efficiency and conservation, Tribest continues to make household appliances that juice your fruits, not your energy bill. Take it from the eco-savvy developers at Tribest, using less electricity simple makes more sense. A reduced power bill means a reduction in electrical pollution. It’s aneco-appliance win-win with anything from the Tribest line.

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Organic Homemade Coleslaw

May 14, 2012 By Leave a Comment
Organic Homemade Coleslaw

Organic Homemade Coleslaw

 

 

I love coleslaw in the summer! It is a crisp, refreshing and delish salad that goes well with a large variety of summer meals. Keeping coleslaw around is a good idea as long as you are not using an over abundance of mayo. I found this simple & quick recipe that I really want to try, it sounds mucho delish!

 

 

 

Ingredients:

5 cups shredded organic cabbage
1 1/2 cups dried organic cranberries
1/2 cup organic celery, diced
1/4 cup chopped organic green onions, white and green parts
1/2 cups chopped organic green bell pepper
1/2 cup shredded organic red cabbage

Dressing:
1/4 cup organic mayo
1 tablespoon sweet organic pickle relish
1 tablespoon organic honey mustard
Salt and pepper to taste

Directions:
Combine cabbages, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Pour dressing over slaw just before serving. Stir well.

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Baked Salt & Vinegar Kale Chips

February 16, 2012 By Leave a Comment
Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Kale is actually one of my fave leafy greens. I am not sure why but I think it has to do with the fact that I can throw a bunch into a boiling pot of water and then just snack away. It goes well with other veggie mixtures and stirfrys. I don’t think it has any particular taste but either way I am down with it. In an effort to creatively snack I decided to attempt some homemade kale chips since they are all the rage. They came out super delish I must say!

Ingredients:
1 bunch organic kale
1 tbs olive oil
1 tsp seasoned sea salt
1 tbs organic white balsamic vinegar
1 plastic freezer bag

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Carefully remove the leaves from the thick stems and tear into bite size pieces.
3. Wash and thoroughly dry kale with a salad spinner or paper towel. 4. Put kale pieces in a large Ziploc bag and add half of the oil first. Massage the kale gently to make sure the leaves are covered then add the rest of the oil.
5. Add the vinegar and sea salt. Massage the leaves gently until they are covered with the mixture.
6.Bake until the edges brown but are not burnt, 15 to 25 minutes or until desired crispiness.

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Buffalo Shrimp Salad

February 2, 2012 By Leave a Comment
Buffalo Shrimp Salad
Buffalo Shrimp Salad

 

 

Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

Ingredients:
3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

DIRECTIONS:
1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

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Homemade Vegan Eggnog

December 6, 2011 By Leave a Comment
Vegan Eggnog
Vegan Eggnog

Believe it or not I was never really much of a fan of eggnog. I always thought it was gross. The BF however loves it and would probably drink it by the gallon from November through February. In an effort to keep crap consumption down I found a healthier more peaceful version of eggnog that I thought many of you might appreciate. I will admit I haven’t tried it yet but after perusing many-a-recipe this seems to be the best.

Ingredients:

•21 oz extra-firm silken tofu
•2 cups soymilk (almond,rice or any other milk you prefer)
•2/3 cup light brown sugar or organic honey
•1/4 tsp salt
•1 cup cold water
•1 cup rum or brandy
•4 1/2 tsp vanilla extract
•20 ice cubes
• organic cinnamon
• organic nutmeg

Preparation:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
6. Repeat with the other half.
7. Serve in glasses with nutmeg and cinnamon sprinkled on top.

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Gravely Scary Veggie Party Platter

October 17, 2011 By Leave a Comment
Gravely Scary Veggie Party Platter

Gravely Scary Veggie Party Platter

 

 

 

 

Ingredients:
1/2 cup fresh organic spinach (you could use artichokes or any other green veggie you want to mix with the hummus)
10 ounces organic plain hummus
Organic Broccoli
Organic Celery
Organic Kale (or Kale Chips)
Organic Pretzels
Hard-boiled organic eggs
Fresh Mozzarella Balls
Organic Crackers (any type you prefer)
Organic large black olives
Organic carrot sticks
Edible Black Marker

Instructions:

1.In a food processor, puree the spinach and hummus together. You can use plain hummus to keep the dip the normal sandy color hummus usually is or get crazy and add a fun colored vegetable to make your grave yard floor.

2.To make the ghosts you can use either hard boiled eggs or mozzarella balls, cut the black olives up into the desired features for your ghosts and then simply place on to your egg or mozzarella ghost.

3. Use an edible marker to turn crackers into tombstones. If you have cake decorating tools and have a fine icing tip you can use a vegetable puree to write on the tombstones. It is easiest to write on the tombstones first before placing them into the dip.

4. Once you have all of the components made and ready put your hummus into your desired display dish. Leave the dip uneven like real ground would be. Stick in your broccoli, celery and/or kale trees and bushes in first. Then carefully place the tombstones lastly ghosts. Get creative and add other things like maybe edible bats made out of cut out pieces of pumpernickel bread. Get as spooky as you can!

5. Once everything is in place use the pretzels as your fence to outline your graveyard. You can use pretzel flats or good old twisty pretzels! All of it make for a gravely delish snack that will wow party attendees!!

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Pizza Pankcakes??

September 7, 2011 By Leave a Comment
Pizza Pancakes

Pizza Pancakes

 

 

 
I saw this on another blog this morning but I knew this couldn’t be the only recipe. Incase you didn’t know half of The Green Beagle Team is one hearty Italian lady and I love me some pizza. That may sound stereotypical but what can I tell you, it’s true! When I saw a recipe for pizza pancakes I started drooling almost immediately!  I have never really been a fan of breakfast foods for breakfast anyway.  I prefer lunch or dinner type meals in the morning.  Also, why have I not thought about making these already? Different cheese, vegetable and herb mixtures are popping into to my mind and apparently into others as well seeing as there are plenty of pizza pancake variations out there. I decided to go a little simple with this one because your first attempt isn’t always your best when it comes to cooking new things.

Ingredients
•2 cups organic baking mix
•1 cup organic fat free milk or a plain soy milk (A flavor, Almond or Rice milk may make the batter too sweet but that could be a yummy option as well)
•2 organic eggs
•3/4 cup shredded fresh mozzarella
•1/4 cup grated organic Parmesan cheese
•4 leaves fresh organic basil chopped
•1/4 teaspoon organic oregano
•1/4 teaspoon organic parsley
•1/4 teaspoon organic garlic powder (or fresh minced garlic)
•Organic Tomato sauce for dipping
•Parmesan Cheese to sprinkle on top

Instructions

1. Heat griddle or skillet and grease with olive oil, if necessary.
2. In a large bowl, combine the baking mix, basil, oregano, parsley * garlic powder.
3. Then combine eggs and milk and stir into dry ingredients until moistened and evenly mixed.
4. Add the cheeses into the mixture and mix.
5.Pour a little less than a 1/4 cup onto hot griddle & cook until bubbles form on top. Flip until you reach desired color and texture of your pancake.
6. Once all pancakes are cooked you can cut the pieces into wedges and garnish with fresh basil leaves and Parmesan cheese. You can also put a cup of tomato sauce on the side for dipping or drizzle the sauce on top of the pancakes.

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