Steaming!

I love using my steamer. If you don't have one yet, I promise you won't regret purchasing one. I use an Oster. You can make an entire meal in a steamer. That means simple cleanup and a healthy meal.

Using a steamer is simple. Usually you want to put meat on the bottom level, veggies on the middle level and rice or anything saucy goes on the top. The top typically has less vents than the bottom two levels. It really is as simple as that - don't over complicate, or over/under cook. Most importantly - don't peek! Almost every steamer system comes with a guide specific to that model that gives approximate cook times. However, I have noticed that sometimes - especially at Colorado's high altitude - that these times need to be increased (mainly for vegetable and rice dishes.)

So head on out and grab a steamer; Kohl's has pretty good prices on them for you bargain hunters. Tonight I am in charge of making the sides for a Golgi Beef dinner at my parents. Here's what I'm doing.

This is what you'll need:
3/4 cup of Jasmine rice
1 1/4 cup of water

3 carrots, peeled and cut (I'm just slicing so they are like disks)
1/2 butternut squash, cubed (be sure to remove from skin as it is tough and inedible, as well as the seeds)
1 red onion, chopped
1 large clove of garlic, thinly diced
2 Tablespoons of olive oil (you want olive oil for healthy omega's and a nutty flavor)

a bowl or bag for mixing
salt and pepper to taste

Begin by setting up steamer. (water in base, set up levels, etc.,etc.)
Place 3/4 cup of rice in rice level and add the 1 1/4 cup of water. Set steamer for 45 minutes. (or if your steamers approximate time is different, follow that)

While the rice is starting to steam prepare your vegetables and thinly dice your garlic. Toss in a bag or bowl with the olive oil until well combined.

When steamer has about 20-25 minutes (depending on your desired softness of vegetables) add the mix you combined from the bowl or bag. (Whichever you chose to use)

When timer "dings" remove from steamer. Put rice on the bottom of serving dish and top with the vegetables. Salt and pepper to taste. Serve with your favorite meat or savor by itself. Enjoy!

For the Love of Vegan!

So I am stuffed..from this vegan dish. I call it Simple Vegan Stir Fry. Don't let simple throw you off, however. This dish will keep you satisfied for hours, easily - literally!

What you'll need:
-2 cups (after cooked) of steamed short grain rice
-1 cup of steamed mixed bell peppers, cut into 1/2 inch strips (about half of each colored pepper)
-Fourth of a cup of mushrooms, thinly sliced
-1 small onion, chopped
-3 Tbsp of low-sodium soy sauce
-4 Tbsp of Teriyaki sauce
-1 clove of garlic, minced
-snow peas or snap peas, about a heaping-handful in their shells
-a splash of olive oil (for stir-frying)
-1 lb of cubed, firm tofu (drained) - drain by removing from packaging, placing on plate with a plate on top weighed down with soup cans or other heavy products

Begin by steaming the short grain rice and bell peppers. While rice and peppers are steaming combine mushrooms, onion, garlic, and peas in a small-medium sized bowl. Add the soy and teriyaki sauce to the bowl, mix well. Heat a wok or large skillet or frying pan to 350 degrees or medium/medium-high heat. Once heated, add olive oil. Wait about a minute and add the tofu. Cook tofu until lightly browned and then add the contents of the medium sized bowl. Continue to cook for about 7 minutes or until vegetables are tender.

Tuna Pasta Salad

Welcome to my first blog! Thanks for being here. Today I am making Tuna Pasta Salad. A delicious chilled side dish or lunch that kids will eat up and adults will be surprised at how simple it is to make. A true picnic/BBQ favorite. Thanks Mom, for making this one of my favorites growing up...Love you! Also, thanks Grandma Katie for teaching my Mom. Love you all!

Here's what you'll need:
-boiling water (enough to cover the macaroni - about 6 cups) - plus a "splash" of olive oil to prevent sticking.
-2 cups of Elbow Macaroni
-2 cans of tuna in oil (you want tuna in oil since you get more healthy Omega's that way)
-relish (about 3 Tbsp)
-mayo (about 4-5 Tbsp) - depending on how creamy you want it.
-1 apple (red delicious) cut into small cubes

Begin by boiling the water. Then, once water is boiling, add the elbow macaroni. Boil for about 8-11 minutes on high - or until al dente (soft but still maintaining a "bite") Drain macaroni and rinse with cool water and drain again. While pasta is cooling combine 2 cans of tuna (drained) in a medium bowl with the remaining ingredients. Mix well with macaroni and refridgerate until cold. Serve chilled and enjoy.

That's it! Simple yet delicious...I promise you and your guests will love it.