Here’s a little trick, use smoked paprika to get the smokey taste of bacon without the mess, fat or calories. Also great to use in vegetarian dishes. I used it here with this roasted Cauliflower to enhance the roasted taste and add some depth of flavor.
Smokey Roasted Cauliflower
1 head cauliflower broken into florets
1-2 T olive oil ( or substitute your favorite oil)
1 T lemon juice
1/2 t salt
1/2 t-1t smoked paprika
Preheat your oven to 400. Toss Cauliflower with oil and lemon juice until well coated. then sprinkle on salt and paprika and toss again. lay on a baking sheet and put in the oven. cook for about 20 minutes or until the cauliflower is soft and starts to brown.
Shh I’m going to let you in on a little secret…. I am slowly replacing some of my families meat laden meals with healthier vegetarian options. Some of us have higher blood pressure and cholesterol than we should (not naming names). One of my families favorites is taco night, and while we usually use chicken or turkey, I thought why not go all the way and just use beans. Canned refried beans are not the healthiest and my motto is that homemade beats processed any day. My younger son who is starting to take more interest in cooking was up for this challenge so he and I made this tasty recipe that would be great as a side or a filling for tacos, burritos and tostadas.
Healthy Refried Pinto and Black Beans
2 cans of beans, I used one Pinto and one black. (check the labels here many canned varieties add sugar, salt etc… I used an organic variety that was free of sugar)
1 t olive oil
1/4-1/2 c chopped onions
1 clove garlic chopped
1 t cumin
1 t salt
1 cup vegetable stock ( you can use any stock or water if watching your sodium)
add oil to large skillet over med high heat, add onion and sauté until soft, add garlic and beans and cook for about 3 more minutes. Add stock, cumin and salt. reduce heat to low and cover.
Cover and cook 10-15 minutes over low. Use potato masher to mash beans to desired texture, add more stock if needed.
Add to your favorite dish or serve as a side.
No, Im not pregnant but I do love pickles, they are a perfect little snack that packs in a lot of flavor with little calories. They are also great on burgers or any sandwich and so easy to make that you’ll forget about buying them at the store.
Spicy Honey Dills: Homemade Refrigerator Pickles
1 1/2 c water
1 1/2 c apple cider vinegar
2 t chopped garlic
1 jalapeño sliced
1 small yellow onion sliced
5 small thin skinned cucumbers sliced into 1/4 “-1/2” rounds
2 T honey
2T pickling spice
1/2 t dried thyme
1/2 t red pepper flakes
1/4 t black pepper
1/2 t salt
1 1/2 t dried dill weed
Pour water and vinegar into a med sauce pan. Add pickling spice, thyme, red pepper, dill, garlic, salt and pepper, bring to a low boil and stir in honey. Turn heat off and let cool.
Meanwhile layer cucumbers, onions and jalapenos in a glass jar.
Add cooled liquid into jar until it covers the cucumbers, put on lid and refrigerate for at least 24 hours.
Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.
Purple Potato and Bean Salad
4 cups small purple potatoes, quartered ( I left the skins on)
1 can white beans, rinsed
1 cup grape tomatoes, halved
1/4 c red onion, chopped
2 T olive oil
2T red wine vinegar
1 T chopped fresh cilantro ( or basil)
1/8 t black pepper
Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions, toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.
Chill and serve.