Tag: easy

Recipe Share: Sushi Bowls

My husband is Jewish from Brooklyn, so needless to say, his love of Asian food is real.

We eat at hibachi places, sushi places and get Chinese take-out.

And after being pregnant twice in two years and not being able to have sushi, my love for sushi has come back full force.

Sushi is expensive, y’all! So, I found this recipe  on Pinterest and decided to make it for our family!

We had most of the ingredients already: rice vinegar, sesame oil, avocado, cucumber, carrots, Sriracha, mayo, soy sauce

Like I said, my husband likes Asian

What I didn’t know how to make was sushi rice.

Oh, Publix Ethnic Food Aisle, you never disappoint.

I got two of these. They just need to be microwaved for 1 minute each! ONE minute!

I also got the Nori (seaweed) sheets in the Publix ethnic food aisle.

I picked up the crab meat from Aldi. They have two kinds: sticks and chunks. Either would work.

Once I microwaved the rice, I put it in a bowl and evenly divided the rice vinegar mixture over the bowls.

The rice vinegar mixture is this:

4 Tbsp of vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved.

Then, I arranged the avocado, crabmeat, carrots and cucumber on top of the rice.

Mix together the Sriracha and mayo, spoon over the top. Sprinkle Nori and sesame seeds on top and serve with soy sauce.

Enjoy sushi in your home WITHOUT spending a fortune!

Even Addie ate cucumber slices and crabmeat sticks with us for this dinner!

  • 2 containers sushi rice
  • 4 Tbsp rice vinegar
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup light mayonnaise
  • 1 1/2 Tbsp sriracha
  • 1/4 cup low-sodium soy sauce
  • 10 oz imitation crabmeat (we call it crab with a K)
  • 1 1/2 cups diced cucumber (I used our mandolin slicer to julienne the cucumber)
  • 3/4 cup matchstick carrots
  • 1 nori sheet, crumbled into small pieces (add more if you’d like)
  • 1 large avocado, peeled and diced
  • sesame seeds, for garnish

Recipe Share: Zucchini & Bean Quesadillas

This recipe has proved tried-and-true for our house.

I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.

I had ordered a box when I knew my husband was going to be out of town.

This recipe was 30 minutes to make.

As a bonus, it was also meat free for Meatless Monday!

I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):

  • whole wheat tortillas
  • kidney beans
  • romaine lettuce
  • tomatoes (diced)
  • onion, sliced or diced
  • mozzarella cheese
  • cumin
  • zucchini
  • lime
  • jalapeño (I actually opted out of this, since we don’t eat peppers)
  • chipotle powder (we subbed paprika and red pepper for this last time)

I used my mandolin slicer, once I cut the zucchini in half length-wise, to make the half moons.

*I used my cast iron to make this recipe.*

Heat 1 tablespoon olive oil over medium heat. Cook the onion and season with salt and pepper, until the onion is translucent and soft. Place in a bowl and set aside. Next, cook the zucchini in the same pan until softened and slightly charred.

Return the onion to the pan, along with the kidney beans (drained), cumin, tomatoes and chipotle powder (or paprika and red pepper). If you are adding the jalapeño, add it now also. Once combined, place back in a bowl.

Make the lime creama (this is my FAVORITE part of this recipe and it’s SO EASY): combine sour cream (or plain Greek yogurt) and lime zest/ juice.

Wipe the pan clean with a paper towel.

Heat one tortilla, sprinkle half with mozzarella cheese, then zucchini/ bean mixture, and more cheese.

Fold over tortilla and turn.

Cook until cheese has melted.

Make the romaine salad: toss the romaine lettuce (thinly sliced) with lime juice, olive oil, salt and pepper.

Cut the quesadilla into wedges.

Serve with the lime creama and the romaine salad on the side.

ENJOY!

P.S. We make the kids just regular cheese quesadillas when we make this meal. Served with regular sour cream (Greek yogurt), not lime.

 

 

 

Indoor Family Picnic Lunch

We had our first “at home” day in a while this morning.

The girls played dress-up, Lincoln Logs, rode bikes and scooters, colored with chalk, played on the playground…

Meanwhile, I did a load of laundry and a load of dishes…

Fed the chickens. Rescued one of the chickens from being eaten by the dogs…

Fed the tortoise…

And when it was time for lunch, I started cutting up an apple and some cucumber slices.

On a cutting board.

Then I got the brilliant idea to put all of our food on the cutting board.

And just let everyone eat what they wanted.

Hence, the Indoor Family Picnic Lunch was born.

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It’s Soup Season!

Happy December!

We are *STILL* waiting for cold weather here in Florida, but something about fall/ winter makes me ant to eat. all. the. soups.

I have made three different soups in the last two months (which doesn’t seem like a lot, but still)

First, in October, I made a Crock Pot French Onion Soup. We took this one to Disney with us and made it in coffee mugs there. It was a little strong on the thyme for me, so next time I will dial it down to 1 teaspoon.

Anywho, here’s that recipe:

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Crock Pot French Onion Soup

1 HUGE onion
1 tsp thyme
EVOO
1 container Beef Broth
2 Bay Leaves
2 tsp onion powder
salt & pepper to taste
2 tbsp minced garlic
1 loaf French Baguette
Thick sliced cheddar cheese

Cook onion with EVOO and thyme until tender. Add to Crock Pot. Add beef broth and spices. Cook on low for 8 hours.

Place soup in coffee mug, place French baguette and cheese on top and broil for 5 mins or until cheese is nice and melty and brown.

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