Unprocessed Living

A Healthy Living Recipe Box

Veggie Fried Rice October 9, 2018

Filed under: Gluten Free,Miscellany,My Favorites,Recipe,Side dish,Veggies — Crista @ 9:16 pm

Modified from https://www.gimmesomeoven.com/fried-rice-recipe/

Because my life wasn’t already complicated enough, my 13-yo has decided to scrap meat. Considering I became a (lacto ovo) vegetarian at the same age and my mom was completely supportive, I’m aiming to do the same, and attempting new vegetarian recipes that meet my kiddo’s somewhat picky palate. (Not sure what happened to the kid who would eat just about anything as a toddler!)

Enter this recipe, which I only modified slightly but needed to record with measurements and amounts since I have OCD tendencies. It was a definite hit! I’m also planning to try it with cauliflower rice for a healthier and low carb option, but not quite sure when I will get around to that…!

Ingredients:
2-3 cups cooked rice, chilled
3 tbsp grass-fed butter
6 eggs
2-3 large carrots, diced
1 medium sweet onion, chopped
1/2 bag frozen organic peas
1 tbsp minced garlic
1/2 cup low sodium soy sauce
2 tbsp hoisin or oyster sauce (optional)
2 green onions, chopped (optional)
1 tbsp toasted sesame oil
Salt and pepper, to taste

Cook rice ahead of time and chill in air tight container in the refrigerator. When ready to cook (or prep) your fried rice, heat 1 tbsp butter in large frying pan and scramble the eggs, breaking them into small pieces. Move to a bowl and set aside, or refrigerate if prepping to fry the rice another time.

In the same frying pan, heat another tbsp butter and sauté the veggies (except green onions) and garlic until all veggies are soft (another option is to use all frozen veggies or to boil the carrots ahead of time; in this case, sauté the onion first, then add remaining veggies to avoid over-cooking the carrots and peas). Season with salt and pepper, to taste.

When ready to fry rice and combine all, heat frying pan on high. If veggies are still in pan, shift to one side and add final tbsp butter to empty side. Add chilled rice, soy sauce, and hoisin or oyster sauce. Stir to combine and cook for 3-5 minutes, stirring 3-4 times per minute. Once slightly browned, remove pan from heat.

Stir in green onions, sesame oil, and scrambled eggs. Add salt, pepper, and additional soy sauce to taste. Serve and enjoy!

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Chicken & Veggie Rice May 30, 2018

Modified from: https://www.apinchofhealthy.com/instant-pot-chicken-rice/

Another Instant Pot win! I modified it to meet our tastes (and amount requirements) and it was a definite hit that will be making an appearance in the meal planning rotation for sure.

Ingredients:
2 lbs organic boneless skinless chicken thighs
1 tbsp unrefined coconut oil
2-3 shallots, diced
3 carrots, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
2 cups uncooked white rice, rinsed and drained
2 1/3 cups organic low-sodium chicken stock or broth (1/3 cup separated)
1 bay leaf
Herbamare, to taste

Set Instant Pot to sauté for 15 minutes, and let preheat for a minute or two. Season top side of chicken pieces and add to the pot top down with tongs, being careful of hot oil. Brown on seasoned side for 5 minutes, turn, season the underside, and brown for 3-5 minutes. Remove chicken with tongs and set aside.

Pour 1/3 cup broth in to deglaze the pot, scraping clean with a wooden spoon or rubber spatula. Add shallots and carrots, and sauté for 3-5 minutes, stirring occasionally. Add garlic, stir, and let sit for 1 minute. Pour in remaining broth; stir in rice and bay leaf. Add chicken pieces on top, lock the lid, seal the valve, and cook on manual high pressure for 10 minutes. Allow for natural release, for another 8-10 minutes. Remove lid, serve, and enjoy!

 

Instantpot Honey Sesame Chicken May 23, 2018

Filed under: Chicken,Instantpot,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:51 pm

https://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

This was, hands down, the best new recipe I’d tried in a long time! I subbed arrowroot powder for cornstarch and used a bit less honey and soy sauce, but otherwise pretty much followed the original recipe. SO good!

 

Instantpot Chicken Breast April 15, 2018

Filed under: Chicken,Gluten Free,Instantpot,Miscellany,My Favorites,Paleo,Recipe — Crista @ 3:52 pm

Modifed from: https://recipesfromapantry.com/best-instant-pot-chicken-breast/

The credit for this absolutely goes to the blogger at the above link. I modified it for my own tastes/needs, but definitely go there for all sorts of amazing and helpful tips and options for this recipe, including if you don’t have an Instapot! I recently received one as a gift and I’ve only used it a couple of times, but I’m looking forward to trying more new and healthy recipes in it. This one is mainly for chicken to add to my lunch salads at work. Hoping it’ll be perfect!

Ingredients
1 lb organic skinless boneless chicken breasts
2 tsp Herbamare
1/2 tsp ground garlic
1/2 tsp fresh ground black pepper
1/2 cup plus 1 tbsp chicken stock, divided
2 tbsp olive oil, divided

In a small bowl, mix the seasonings, 1 tbsp chicken stock, and 1 tbsp olive oil into a paste. Coat the chicken breasts with the paste and let sit for 10 minutes (or more in refrigerator). Turn Instantpot to sauté setting, add 1 tbsp oil, and once preheated, brown the chicken (about 2 minutes on each side).

Remove chicken and set aside on a plate. Add remaining chicken stock to Instantpot and scrape the bottom with a silicon spatula to remove stuck-on chicken pieces. Insert the trivet and place the chicken on top. Cover the Instapot and seal the valve.

Set to Pressure Cook on high for 5-10 minutes (depending on thickness) for defrosted chicken (see above link for tips on cooking frozen chicken). Let the steam release naturally, about 10-15 minutes before opening. Let cool, slice, and store for the week!

 

 

Stuffed Butternut Squash Au Gratin January 17, 2018

Filed under: Beef,Gluten Free,Main dish,My Favorites,Recipe,Side dish — Crista @ 8:40 pm

Modified from: https://www.tastemade.com/videos/pumpkin-gratin?utm_source=facebook&utm_account=tastemade&utm_content=post_01-05-2018

The man saw this on FaceBook and suggested it when I was looking for something new to try, and OMG it’s soooo good! I changed it up a little — the original recipe doesn’t call for ground beef and I made one half with and one without. Both were good, but we liked it even more with the beef. I also made it a tiny bit healthier by substituting cottage cheese for ricotta.

Ingredients
1 large butternut squash, cut in half lengthwise
1 tbsp organic, unrefined coconut oil or ghee
3 cloves of garlic, minced
5 ounces fresh organic spinach
Sea salt and freshly ground pepper, to taste
1/2 cup heavy cream
1/2 cup whipped cottage cheese
1/2 cup shredded Parmesan cheese
1 lb grass-fed ground beef
1 cup shredded mozzarella cheeses

Preheat oven to 375 degrees and remove seeds from sliced squash. Melt coconut oil or ghee and brush a small amount on the squash. Bake for 45 minutes or until tender. Add remaining oil or ghee to a large frying pan to heat the garlic. Add spinach and cook down until no liquid remains. Season with salt and pepper; add cream, cottage cheese, and parmesan cheese. Mix well and move to a bowl. Over medium heat, brown ground beef (add minced garlic as an optional flavor add-on) and set aside.

Remove squash from the oven and scrape out most of the inside, leaving a layer above the skin to hold the shape and serve as a “bowl” for the stuffing. Combine the cooked squash with the cheese sauce and mix well. Add the ground beef (if desired) and divide the mixture among the squash halves. Top with mozzarella cheese and bake for 10 minutes until the cheese is brown and bubbling.

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Eggplant Parmesan September 26, 2017

Filed under: Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:38 pm

Modified from http://www.myrecipes.com/recipe/eggplant-parmesan

Made this on a whim a couple of weekends ago (when the man decided to add eggplant to the shopping cart and I had no idea when I was going to add it in to the week’s meals). It was definitely a hit, with the entire dish cleared by the next day!

Ingredients
2 medium eggplants
3 large free range eggs
1 tbsp water
2 cups gluten-free breadcrumbs or almond flour
1/2 cup grated parmesan cheese, separated in half
16 oz cottage cheese, small curd or whipped
1/2 tsp fresh ground pepper
1/4 tsp salt
1/2 cup torn fresh basil
24 oz tomato sauce
8 oz thinly sliced mozzarella or provolone cheese
3/4 cup grated parmesan cheese

Preheat oven to 375° and slice eggplant 1/2-inch thick. Set aside and lightly beat 2 eggs with water in a shallow dish. In a separate shallow dish, mix breadcrumbs or almond flour with 1/4 cup parmesan. ip eggplant slices in egg mixture and coat with crumb mixture. Pressing gently to adhere the crumbs; shake off excess. Place coated eggplant slices on baking sheets lined with aluminum foil coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning after 15 minutes.

While eggplant is baking, lightly beat remaining egg in a small bowl and combine with cottage cheese. Combine with basil, pepper, and 1/4 cup parmesan cheese. Spray/lightly coat a 13×9″ baking dish with olive oil and spoon 1/2 cup tomato sauce on bottom.

When eggplant is done baking, layer half of the slices over the sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup sauce and spread half of cottage cheese mixture over sauce. Layer with a third of mozzarella or provolone. Repeat layers as desired, topping with sauce. Cover tightly with aluminum foil lightly coated with olive oil.

Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella or provolone and 1/4 cup shredded parmesan. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts. Cool 10 minutes, slice, and serve.

 

Caramelized Onion Meatloaf September 24, 2017

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 10:31 pm

Modified from https://cupcakesandkalechips.com/french-onion-soup-meatloaf-recipe/#_a5y_p=2802733 

Ingredients
1 tbsp unrefined coconut oil, grass-fed butter, or ghee
3 onions, halved and thinly sliced
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup organic beef broth
1/4 cup red wine
2 lbs lean ground grass-fed beef
1/2 cup gluten free bread crumbs or almond flour
2 tbsp minced parsley
1 tsp freshly ground black pepper
1 tsp sea salt
2 free range eggs
2 cups swiss (or mozzarella) cheese, shredded and divided
2 1/2 cups organic free range beef broth
1/2 cup red wine
3 tbsp arrow root powder
salt & pepper, to taste

Preheat oven to 350°F and cook the onions first, heating coconut oil or butter over medium heat. Cook onions with salt & pepper for 15-20 minutes, stirring frequently until caramelized. Add wine and beef broth; reduce until very little liquid remains and set aside while making the meatloaf.

Lightly beat eggs and combine with ground beef, bread crumbs or almond flour, parsley, salt, and pepper. Line a 10×12-inch shallow dish with plastic wrap or wax paper, and press the meat mixture to fit the space.

Set aside ½ cup shredded cheese and ½ cup caramelized onions. Spread the remaining 1½ cups cheese and caramelized onions over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Bake for 45 minutes.

While meatloaf is baking, prepare sauce. Whisk beef broth, wine, arrowroot powder, salt, and pepper in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until thickened.

Remove meatloaf from oven, pour sauce over the meatloaf, and sprinkle with the remaining onions and cheese. Return to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Remove from oven and allow to stand 10 minutes. Slice and serve.

 

 
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