Sprouted Kitchen’s Roasted Cauliflower Capellini. I love cauliflower and I’m pretty sure everything is better when it’s roasted! So I really enjoyed this recipe, but Jeremy didn’t really like it. I think the word he used was ‘funky’. I think it was the nutmeg that threw him off. He wasn’t a big fan of that taste with the cauliflower and pasta. The changes I made included using regular balsamic vinegar instead of white, I didn’t use hazelnuts because I couldn’t find any at my grocery store but I put some toasted pine nuts on top instead, and we used Parmesan instead of Pecorino. I liked it, but like I said, it wasn’t a huge hit in our house so I’ll give it 3 stars.
Sprouted Kitchen’s Moroccan Stuffed Squash. So I was nervous about this one a little bit, but I love acorn squash so I knew I wanted to try it! My changes – no cumin because of Jeremy and I used goat cheese instead of feta because that’s what I had on hand. So Jeremy arrived home as this was cooking and I knew he wasn’t too sure about it. Then he told me that he thinks he is allergic to coconut…so I quickly put some water on the stove and made him a separate serving of quinoa sans coconut milk. He also didn’t eat the squash which was covered in coconut oil. Luckily my brother was visiting for dinner so I got to share the full meal with him (oh Capri ate too…except she put one bite in her mouth and spit it out and then preceded to eat yogurt and granola).
Sprouted Kitchen’s Mushroom and Brown Rice Veggie Burgers. Jeremy has been a little hesitant entering our kitchen as of late, which seems unnecessary to me with more successes than failures but still he wasn’t sure about these either. Initially I was going to make them over the weekend and he informed me that they were not ‘weekend’ food. So I made them on Monday and he said, “make some fries or something so we dont’ have to eat ‘just that.’ He took his first bite and made a weird face and then he said, ‘not bad’ and by the end of the meal he was saying, ‘I have to stop eating this, I’m too full!’ So it all worked out in the end! Capri declared them ‘delicious’ but then didn’t eat very much so I’m not too sure if she liked them or if she was just copying daddy. I left out the garlic and I think that would have really changed the taste. Next time I’ll use less fennel. Maybe with the garlic it wouldn’t seem so strong but it was a little more than I wanted it to be. I’ve made veggie burgers before and these were both easier and tastier. They can be made ahead and then baked for 15 minutes so it could be a great meal for guests. The toppings were great – hummus, avocado, and caramelized shallots! Oh and we used spinach instead of arugula. 5 stars!
Sprouted Kitchen’s Edamame Dumplings. These seem like they are going to be hard but actually they were not difficult and didn’t take too much time! But I was worried…I wasn’t sure about the flavor. I thought they might be weird – BUT they were not! They were awesome! The more I ate them the more I liked them and I even thought they were better the second day! So I didn’t use the lemongrass because I couldn’t find it at my grocery store. I also couldn’t find mirin so I just used rice wine vinegar. I also skipped the microgreens/pea shoot garnish because I don’t have a lot of extra cash right now. I took the suggestion to sear them on each side first. I just used olive oil since I thought that much sesame oil might be strong for us. I love what it added to both the texture and flavor and none of mine came apart while steaming as a result. We gave these 5 stars! So good!
Sprouted Kitchen’s Ranchero Breakfast Tostadas. This is what we made for our family (including my parents) on mother’s day. I love breakfast but I tend to go heavy on the carbs and I wanted something that would taste somewhat healthy and fresh but that my dad would also think was awesome. Of course I turned to my Sprouted Kitchen cookbook because clearly I have some sort of obsession! These were sooooo good! They were everything that I wanted them to be! The only change I made was to leave out the cumin because Jeremy can’t eat it but otherwise we followed the recipe. Sometimes with a recipe after I make it I wish they would instruct on how to eat it because we were a little unsure. My first attempt I cut it with a knife…the 2nd one I made I went ahead and crushed my tostada up first and then piled on all of the toppings. It wasn’t pretty but I didn’t care! We liked it so much that the next day when we were make regular breakfast tacos we decided to make the beans that way again – mashing and mixing in a little sour cream with salt and pepper. 5 stars!
Sprouted Kitchen’s Pumpkin Pecan Granola. Have you ever been making a recipe and realize it uses way less of an ingredient than you thought it did so you decide to just double, triple, or whatever the recipe so that you use it all up? Well, that’s what I did with this recipe. I opened my can of pumpkin and then realized I only needed 1/3 a cup so I decided to…wait for it…quintuple the recipe! This was going swimmingly until I realized that I was going to end up using my entire bottle of (new) organic maple syrup (plus what was left in my Mrs. Buttersworth bottle), use all the oats left in my house plus a cup of steel-cut oats, and not have enough pecans or raisins…It’s all good though! I made Jeremy a batch without nuts anyway and have just been adding the raisins in as I eat it. I love pumpkin and I love granola so there really was no way I wasn’t going to like this recipe. I do like it. Although, not gonna lie, I’m still partial to the granola I grew up eating…Capri, however, couldn’t probably eat this day and night with a little yogurt to go with it – she absolutely loves it! 4 stars!
Sprouted Kitchen’s Toasted Millet Salad with Arugula (Spinach), Quick Pickled Onions, and Goat Cheese (with roasted chicken). So I was nervous about this one too…I wasn’t sure I would like it. I LOVED it! I used spinach in place of arugula because sometimes I don’t really like arugula. I also added some shredded roasted chicken that I had left over from the night before (it was a good call). This was so great. We ate it warm the first night because I was not going to wait for the millet to cool down and I actually preferred it that way even though I had it cold as leftovers later. I also used regular balsamic vinegar instead of white because that’s what I had on hand and thought it worked out just fine. I think this may become one of my go to sides to bring places! And those pickled onions – so good! I can’t wait to try them on some fish tacos! 5 stars!
Look forward to more reviews for The Sprouted Kitchen as I plan on trying the Moroccan Stuffed Squash and the Roasted Cauliflower Capellini this next week!
Sprouted Kitchen’s (Smoky) Red Lentil Soup. “Smoky” is in parenthesis because I didn’t use liquid smoke – it gives Jeremy terrible heartburn. I also couldn’t find red lentils at my grocery store, so mine were green or brown I’m not sure. I also didn’t use cumin…again Jeremy. However, this was a tasty little soup. It reminded me of split pea soup but without such a harsh ”pea’ taste so it was good. It’s nothing super exciting but healthy and hearty. I will be making it again. 4 stars!
Sprouted Kitchen’s Lemon and Herb Hummus. So a couple of weeks ago I tried Smitten Kitchen’s hummus and wasn’t in love. This week I tried Sara’s hummus. I feel like the jury is still out on this one. For starters I went to add the dill and my dill had gone bad so I definitely think I’ll try it again with the dill. I substituted some sage and I added quite a bit extra lemon juice. It definitely was better the 2nd day. Capri loves it and asks for it whenever I offer her a snack (and sometimes when I don’t offer). I think the reality is that I just like my hummus kind of plain. Beth makes a great hummus…I’m going to try her recipe next and then another day I will make this one again with dill and maybe the feta and cucumber topping too! 4 stars.
Shauna Niequist’s Magical White Bean Soup. Wow. Just Wow. And Yumm! This was so much better than I thought it would. I mean I like white bean soup. I’ve made some before, but this was so much richer! I was out of celery and only had a couple of carrots left and I used bacon instead of prosciutto. It was so good! And don’t skip the vinaigrette It was so good! And I don’t generally love fennel but I couldn’t taste in here or at least I didn’t taste anything I didn’t like! This recipe is from her new book, Bread & Wine. You should get it and read it and make everything in it! 5 stars!
Look forward to more reviews for The Sprouted Kitchen as I plan on trying the Edamame Dumplings and Ranchero Breakfast Tostadas this next week!
It’s been pretty quiet around here lately. We went through some serious sleeping (read: sleepless) issues with Colette for a while and I just went into survival mode. However, I feel like we are coming out of that and moving forward. I have cooked more than what’s in this post but honestly who can remember?
Jeremy and I had been talking about our food and some of the changes we were wanting to make but we felt a little foggy as to where to start. Enter my cousin Courtney who came to visit for a few days. She had just graduated from culinary school as a natural chef. While she was here we talked food, I looked through her text book, and best of all, she cooked a meal for us! Needless to say we were both inspired! She left a list of cookbooks for me to check out and I went right away to use up a birthday gift card and purchased the book The Sprouted Kitchen. Amazingly I hadn’t run across this blog before, but believe me it’s made a permanent place in my Reader! In the last week I’ve made 3 of the recipes and have a couple more on the docket for this week!
First I made the Multigrain Carrot-Date Muffins (note: this link is to a gluten free version so it’s not the exact recipe I used). 5 Stars! These were sooooo yummy! The only change I made was using brown sugar instead of muscovado because I couldn’t find it at either Sprouts or HEB. I am definitely going to make them again. Unfortunately it was these muffins that seemed to confirm that Jeremy is allergic to almonds so I will have to fore go the almond meal
Next I tried the Crunchy Curried Chickpeas. 3 Stars. Not gonna lie, these were not as exciting as I hoped they would be. That’s all I really have to say about them.
Finally, Monday night I made the Quinoa Collard Wraps with Carrot-Misso Spread. Now one of the reasons I had the guts to make these for my family is that Jeremy had seen the picture and had commented on how good it looked. Fast forward to last night when he sees my bowl of shredded beats and asks what they are. Turns out he thought the beets in the picture were pieces of bacon…I can understand his disappointment. Either way, these were excellent! I cooked my quinoa with some homemade chicken stock I had in the freezer. I had to substitute chopped baby spinach for the sprouts since I couldn’t find any at HEB this morning. These get 5 stars too! Very tasty and I felt super healthy.
More adventures in clean eating to come!
Another winner from the 25 soups on this list! I made the Wonderful Wonton Soup. Wow! So great! Jeremy claimed it was one of the best things I’ve ever made and could be sold in a restaurant! So clearly we’re giving it 5 stars! I felt pretty awesome too make my own wontons and all! Obviously it wasn’t a super easy recipe, but it was well worth it. Unfortunately it doesn’t save very well…The only really change that I made was to use turkey instead of pork. Such a fabulous soup!
I took this recipe with me to Hamilton as well, however I went to make it and realized I needed a blender…the guest house didn’t have one. So we had sandwiches that night! On our way back from Hamilton we made a last minute decision to head to Marble Falls for the night to visit my parents instead of going home. We were already packed up and it was actually 10 minutes closer than our house! Since it was a weekday both my parents were working so I offered to make this since I had everything with me!
These Black Bean and Cheese Enchiladas with Ranchero Sauce were really quite good and not too difficult considering you make your own sauce! I personally prefer green enchiladas but I still gobbled these up! I give them 3.5 stars.
Wow! Life has really gotten away from me! It has been a busy couple of weeks. Jeremy’s Granny passed away just two weeks ago. The girls and I went with him to Hamilton, Texas for a few days to be with family and help with the funeral. When we returned there were preparations for my grandmother to come visit and then Thanksgiving at our house! Needless to say, I didn’t find a lot of time to sit and blog. However, I did manage to cook a lot of food and even get some reading and crafting done! I’m looking forward to sharing.
For now, here’s a recipe I tried while we were in Hamilton. we stayed at a little ‘vacation’ house rental so I brought all my groceries for that week and cooked while there. The first night I made this Classic Meatloaf. Very easy and it was pretty good. I think it’s hard to mess up meatloaf. I actually made a killer batch of mashed potatoes to go with it but no recipe since I just winged it! I give this recipe 4 stars, however I think there are a lot of good meatloaf recipes out there. This one is on the healthier side though!
On Tuesday I made these Pretzel Rolls with Beer Cheese Sauce courtesy of The Curvy Carrot blog that I found on Pinterest! I had never made pretzels before! Did you know that you boil them and then bake them? This recipe took a little time (as most yeast breads do), but it wasn’t too difficult. Right out of the oven these were awesome! I can’t wait to make them again! I made mine smaller than the recipe suggested but otherwise I followed the instructions. I give these 5 out of 5 stars!
As for the Beer Cheese Sauce. I got a deal on some shredded mild cheddar so that’s what I used and then about a handful of Parmesan. I wish I had used a sharper cheddar. Maybe an extra sharp white…anyway. I thought it was good but it didn’t blow my mind or anything. It is a lot like fondue. 3.5 out of 5 stars.
If you want to make beef stew this is the way to do it! It is sooooo easy! Just throw it all in the crock pot and then near the end add the thickening agent and you are done! For real, it was so easy! Anyway, I made this last Thursday night and it turned out great! The only change I made was that I couldn’t find a rutabaga at the store so I just added some extra potatoes and carrots. Jeremy added more salt after it finished cooking too.
5 out of 5 stars!
Last week I made Cooking Light’s Chicken and Herb White Pizza. This was frustrating for me but it wa all user-error Things were a little crazy with a little one running around and I was rushing. When I made the sauce (the first time) It turned out all lumpy. Then I poured the sauce on the crust only to discover that I had forgotten to add the cheese! Ahh! So I made more sauce and poured it over what I had already made. The second time I didn’t follow the directions as closely. I added the flour and then almost immediately added the milk and that seemed to keep the flour from making my sauce lumpy.
So I was able to correct that. However I used pizza dough that I had frozen previously and it just wasn’t very good. So the toppings/sauce were really good but my crust was terrible. I think I would have it again with a different crust and we would have loved it! I think this could be pretty easy if you aren’t me! I’ll still give it 4 out of 5 stars!