Homemade pizza

This is what we made for dinner the other day. I will come back and post the recipe for the dough and the sauce later (like tomorrow or Saturday). It's really simple though. Basically roast some cherry tomatoes to be used as the sauce. So yeah, the recipe is to follow.

The delicious alfalfa sandwich

Have you ever had a sandwich from a local restaurant/cafe that you just absolutely feel in love with?

I did with the sliced turkey sandwich from Trotter's Cafe back when I was a youngster. The owners lived across the alley from us, and they made (well still make) delicious good-for-you food. I was kind of craving a veggie version of that sandwich this afternoon. Since I do not live in Minnesota anymore, nor anywhere near there, I had to go and make my own. It was good, but lacking mayo because we didn't have any. I spiced it up a little and made the Amanda version.

Veggie Sandwich
2 slices homemade bread
2 slices organic tomato
1 Tbsp spicy mustard
1 generous Tbsp mayo (if you have it)
a heaping handful of alfalfa sprouts
a heaping spoonful of homemade pickles
2 slices provolone cheese (if you have it)

1. Spread the mayo and mustard on the bread slices (don't be shy with them, they add mmm-mmm-goodness).
2. Place cheese slices (if using) on the bottom slice of bread.
3. Top with loads of alfalfa, then the tomatoes and finally the pickles.
4. Top with the other slice of bread, cut in half and savor every. last. bite.

Better than Chipotle

Tonight we had burritos. Delicious. Yummy. Plate licking good. Burritos.

These burritos were so much better than Chipotle, though they were much smaller in size.

Burritos

tortillas

2 cups cooked rice (follow my rice cooking recipe here or here)

2 cups cooked beans

1 handful fresh cilantro, chopped

1 organic tomato, diced

1 organic pepper, sliced

1 organic onion, sliced

2 ripe avocados

juice from 1 lemon

salt & pepper

cumin

plain greek yogurt

1. In a pan heat the tortillas, set aside in a cloth to keep warm.
2. In another pan, on medium-high heat saute the onion and pepper until soft (3-5 minutes).
3. Add the chopped cilantro to the cooked rice. Season with salt and a little bit of the lemon juice.
4. Half the avocados, remove the seeds and remove the skin. Cut into cubes and toss with the remaining lemon juice.
5. Add the tomato to the avocado.
6. Season with salt, pepper and cumin. Mix, mashing the avocado some.

• Assemble the burritos:

1. Place a heaping spoonful of rice on the tortilla.
2. Top with a heaping spoonful of beans
3. Then add some sauteed veggies.
4. Top that with a spoonful of avocado mixture
5. Next comes some greek yogurt.
6. Roll up and enjoy!

A rice and bean salad

What do you do when you have a lot of kale and leftover rice and beans?

You make a salad of course!

Kale Salad w/rice & beans
1 bunch kale, sliced or torn
1 organic tomato, chopped
1 organic red bell pepper, chopped
1 cup leftover rice
1 cup leftover beans
juice from half a lemon
salt and pepper

1. Slice or tear your kale and place into a bowl
2. Add the chopped tomato and pepper.
3. Heat the rice and beans, if needed, and then add to the salad.
4. Squeeze half of a lemon over the food and toss to coat.
5. Sprinkle with salt and pepper, if desired, and enjoy!

Rosemary Cherry Tomatoes w/rice

Last night we had a delicious vegetarian meal of cherry tomatoes tossed with fresh rosemary. Add in some sauteed onion and do a little happy dance because it's so mmm mmm good!

Rosemary Cherry Tomatoes
1 pint cherry tomatoes, halved
1 small onion, chopped
1 green onion, sliced
2 Tbsp fresh rosemary, chopped
olive oil

2 cups organic white rice
3 cups water
1 Tbsp coconut oil (or which ever oil you prefer)

1. Rinse the 2 cups of rice in cold water.
2. Heat the oil in a sauce pan.
3. Saute the rice in the oil for about a minute then add the 3 cups water.
4. Bring to a boil, cover, and reduce to a simmer for about 10-20 minutes (until soft and tender).

To make the tomato mixture:

1. Heat some olive oil in a frying pan. Saute the chopped onions until soft and fragrant (3 minutes or so)
2. Add the cherry tomatoes and rosemary, stirring to coat. Heat through for 2 minutes, stirring often.
3. Add the green onion, stir for 30 seconds then place the mixture on top of the cooked rice.
4. Serve and enjoy!