4.9 from 14reviews This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary. INGREDIENTSPer salad
STORAGE SUGGESTIONS: This dressing keeps well, refrigerated, for about 1 week. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/anything-goes-kale-salad-with-green-tahini-dressing/
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5 from 3 reviews Savory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I’d double it if you’re feeding 3 or more people, or want leftover oats for later. INGREDIENTS
MAKE IT DAIRY FREE/VEGAN: Use olive oil instead of butter, non-dairy milk (or water) and don’t add cheese. Sun-dried tomatoes or sautéed mushrooms would add some umami, and nutritional yeast could add some cheesy flavor. Don’t add eggs if you’re vegan. MAKE IT GLUTEN FREE: Use certified gluten-free steel cut oats (Bob’s Red Mill makes some) and make sure your toppings are gluten free (all of the ideas listed above are gluten free). MAKE IT EGG/NUT/SOY FREE: Don’t add anything with eggs, nuts or soy. :) Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/savory-steel-cut-oatmeal-recipe/ Roasted Veggie Enchilada Casserole
4.9 from 69reviews This roasted veggie enchilada casserole recipe is a hearty, vegetable-packed dinner loaded with fresh Mexican flavors! It’s a great gluten-free main dish. Recipe yields 6 to 8 servings. INGREDIENTSRoasted veggies
*SALSA SUGGESTIONS: I recommend a mild to medium salsa here, depending on your heat preferences. I used Trader Joe’s basic “Salsa Authentico” option here, which I don’t love on its own, but it was great mixed with cilantro and the other ingredients. My mom loves Target’s medium roasted tomato and chipotle salsa (Archer Farms brand), which lends a smoky note. MAKE IT DAIRY FREE/VEGAN: I haven’t tried (let me know if you do), but I’m confident that you could replace the cheese with cashew sour cream. If the end result is a little dry, just top individual servings with a little more salsa. **MAKE IT GLUTEN FREE: Be sure to use 100% corn/certified gluten-free tortillas. SERVING SUGGESTIONS: This recipe would be awesome with a side of Mexican rice (recipe coming soon) and/or simple seedy slaw. STORAGE SUGGESTIONS: This casserole keeps well, covered in the refrigerator, for up to 4 days. CHANGE IT UP: You could change up the vegetables used here as long as you use about the same volume. You could also add another can of beans to up the protein content. IF YOU LOVE THIS RECIPE: You’ll also love my veggie black bean enchiladas, sweet potato and black bean tacos and spinach artichoke enchiladas. Browse all of my Mexican recipes here. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/vegetarian-enchilada-casserole-recipe/
4.7 from 50reviews Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes). Recipe yields 2 large, restaurant-sized portions or 4 more modest portions. INGREDIENTS
*RICE NOTES: For 2 cups cooked rice, you’ll need to cook up about 2/3 cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator. MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4. MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure). STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature. IF YOU LOVE THIS RECIPE: Be sure to check out my other Thai-inspired recipes here! UPDATE 10/18/2016: I uploaded better photos of this recipe, so it might look a little different (and hopefully a lot more appealing). :) Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/ https://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/ |
Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!Categories
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