Roasted Carrot and Brown Rice Salad!

Posted on October 10, 2019 by Linda Spiker

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.

5 from 3 votes

Roasted Carrot and Brown Rice Salad!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing

Cuisine: American

Keyword: cilantro lime rice, roasted carrots, salad, side salads

Servings: 6 servings

Author: Linda Spiker

Ingredients

Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoon sea salt
1/2 Tablespoon fresh squeezed lime juice

For Salad:

1/2 cup brown basmati rice cooked to package instructions
8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 cups baby greens
handful spicy pepitas (store bought or recipe included here)
2 teaspoons chopped chives (optional as garnish)

Salad Dressing:

1/3 cup extra virgin olive oil
3 tablespoons white balsamic
2 teaspoons honey
pinch sea salt and a few turns freshly ground pepper

Instructions

Make Pepitas:

Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:

Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:

Whisk all ingredients together and set aside

Put it all together:

When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired

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Copycat True Food Kitchen Ancient Grains Bowl!

Posted on October 4, 2019 by Linda Spiker

We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Grains:

I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blend and Organic Super Grain Blend. Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.

The Veggies:

This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.

The Sauce:

The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.

Put It All Together:

Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!

Optional Ingredients:

True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

Tips and what you need: ancient grains…my favorites are 7 grain lentil blend and Organic Super Grain Blend or Trader Joe’s ancient grain blend. A Thai Chili Paste called Sambal Oelek (<—Amazon link) provides the heat. You can also find Sambal Oelek in the Asian section of most markets. As always, you need a good knife and a great sea salt!

5 from 13 votes

Copycat True Foods Kitchen Ancient Grains Bowl

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Course: dinner, lunch

Cuisine: Asian

Keyword: gluten free, grain bowl, roasted sweet potatoes, vegetarian

Servings: 2 servings

Ingredients

2 sweet potatoes, peeled and diced 1/2"
1 small red onion, peeled and sliced
1-2 tablespoons extra virgin olive oil
sea salt and pepper to taste
2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
1 1/2 tablespoons honey
1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!
1 tablespoon dijon mustard
1/2 cup snow peas
3/4 cup mushrooms, sliced
1 ripe avocado, sliced
1 tablespoon chives for garnish

Optional ingredients:

sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

Instructions

Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside
Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil
Place in oven and set the timer for 35 minutes
After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.
While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside
When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)
Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

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Chicken and Grape Salad with Roasted Sweet Potatoes

Posted on September 28, 2019 by Linda Spiker

It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Salad: Simple and So delicious!

Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.

The Sweet Potatoes:

The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home fries here!

The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes

What you need: a rimmed cookie sheet, unbleached parchment paper, and a good knife.

5 from 12 votes

Chicken and Grape Salad with Roasted Sweet Potatoes

Prep Time

5 mins

Cook Time

45 mins

A delicious, quick and healthy meal made simple by using rotisserie chicken!

Course: dinner

Cuisine: American

Keyword: #easy dinner, chicken salad, roasted sweet potatoes, sweet potato wedges

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 medium sweet potatoes, peeled and cut into wedges
1/4 cup extra virgin olive oil, separated
Sea salt and freshly ground pepper, to taste
3 cups baby greens
zest of 1/2 a lemon
1 1/2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon poppy seeds
1 1/2 cups shredded rotisserie chicken
1/4 cup grapes, cut in half
6 pitted dates, roughly chopped
handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
Handful plain or candied walnuts
1/4 cup shredded pecorino romano

Instructions

Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside
Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)
Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss
Sprinkle potatoes with sea salt and freshly ground pepper, toss again
Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking

While potatoes cook, make dressing and prepare salad

Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds
Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...
Place greens on a platter, add all salad ingredients, toss with dressing right before serving
Plate and serve with potatoes

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How to Make Raw or Pasteurized Butter

Posted on September 21, 2019 by Linda Spiker

I have a confession to make. I used to have my kids make butter when they were driving me crazy. Which was often. Let’s just say…we had a lot of butter. I would hand them a small baby food jar filled with cream and a pinch of sea salt and tell them to take turns shaking it until it became butter. It kept them busy for about 15 minutes, which is a long time in mom minutes. But butter making isn’t just a way to keep kids occupied, grown ups love it too. So I decided to make a step by step tutorial: How to Make Raw or Pasteurized Butter! No baby food jars or shaking required.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

It’s Not 1850, Why Make Your Own Butter?

First and not surprisingly, homemade butter tastes better than store bought. It just does, I can’t tell you why other than that you are going to be using the thickest, best quality organic cream you can find and an excellent sea salt. But there is another reason to make butter! I, on occasion find myself with too much cream. I buy cream for a recipe and use only a portion and have no use for the rest. Rather than waste it, I turn it into butter!

How To:

Obviously I am giving you a recipe below, but here is the run down step by step….whip up some heavy cream (raw or pasteurized cream it’s up to you). Be sure to buy the thickest, creamiest organic cream you can find. My favorite is raw and grass fed.

When It Looks Like Whipped Cream You’re Halfway There!

I would guess most of us have made whipped cream, making butter is very similar. When the cream looks like whipped cream you add a pinch of sea salt and just keep on whipping! By the way, I adore my Mini KitchenAid Stand Mixer. It’s small and light and fits in a regular size cupboard without killing my shoulders every time I pull it out!

Ah… We Have Butter. And Guess What? It’s Good For You!

A few minutes after achieving whipped cream status, you will reach ‘butter status’. Thick, sweet cream butter! Now, I know butter has gotten a bad rap in the past, but butter has many healthful properties. Butter contains CLA, a type of fat that may have cancer-fighting properties, as well as help reduce body fat and improve immune function. Butter is rich in butyrate, a type of short chain fatty acid that has been associated with several benefits including reduced inflammation, reduced insulin sensitivity and electrolyte balancing. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines. One tablespoon of butter contains 11% of your daily requirement of Vitamin A and 2% of your daily requirement of Vitamin E and K!

The Buttermilk:

Buttermilk is a by product of making butter, see it there in the mixing bowl? After making the butter you can strain the butter milk and save it in the fridge for up to a week or freeze for later use in my Vanilla Buttermilk Cake. See what I did there:)

Storing Butter:

After making butter you can store it however you like in any shape you like. You can spoon onto parchment paper and form into a log and wrap it up, or store in an airtight container, or press into a mold of your choice! Butter lasts 6-9 months in the fridge!

Personally, I Think Homemade Butter Makes a Great Gift!

Need a gift for the neighbors, teachers, mailman or your best pal? Butter baby. I mean wouldn’t you be thrilled to receive creamy homemade organic grass fed sweet cream butter wrapped in parchment and a cute string? Or in a decorated mason jar? I would be your BBF if you gave this to me. But then again I made my kids make butter as a punishment…so there’s that.

Want More ‘How To’s”?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic!

The Recipe: How to Make Raw or Pasteurized Butter

What you need: a mixer ( I love my Mini KitchenAid Stand Mixer) and a quality sea salt. I buy the tub to save a lot of money!

5 from 16 votes

How to Make Raw or Pasteurized Butter

Prep Time

15 mins

15 minutes to fresh, sweet cream butter!

Course: Condiment

Keyword: butter, homemade butter, how to

Ingredients

Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream

1 pint heavy cream
pinch sea salt

Instructions

Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form
Add salt, then move speed up to med/high until cream looks like whipped cream
Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer
Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.

For the buttermilk

Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.

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Instant Pot Crustless Veggie and Bacon Quiche

Posted on September 14, 2019 by Linda Spiker

Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

LOW-CARB COOKING WITH YOUR INSTANT POT

My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:

Cheesy Veggie-Stuffed Meatloaf
Mediterranean Lamb-Stuffed Bell Peppers
Savory Ranch Chicken
Crustless Veggie & Bacon Quiche
Garlic-Herb Brussels Sprouts
High-Fat Greek Spinach Dip
Luscious Chocolate Custard
Low-Carb Key Lime Cheesecake
Carrot Cake

If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.

The Quiche!

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.

5 from 11 votes

Instant Pot Crustless Veggie Bacon Quiche

Prep Time

25 mins

Cook Time

38 mins

Total Time

1 hr 3 mins

Course: Breakfast, dinner, lunch

Cuisine: French

Keyword: instant pot quiche, keto quiche, low carb quiche

Servings: 6 servings

Ingredients

1/2 cup (50g) shredded Parmesan, divided
1/4 cup (30g) shredded cheddar cheese, divided
1/4 cup (28g) shredded provolone or gruyere, divided
2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
1 cup (70g) thinly sliced or chopped mushrooms
2 cups (60g) pre-washed fresh spinach, coarsely chopped
5 large eggs
1/2 cup (120ml) heavy cream
1/4 cup (60g) cream cheese, softened
1 teaspoon sea salt
1 teaspoon granulated garlic
7 slices crispy cooked bacon, crumbled
zest of one lemon
1/4 cup (15g) finely chopped fresh Italian parsley
1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside
Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.
Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.
In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.
Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.
When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.
Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.
Allow quiche to rest for 15 minutes.
Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.

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Author Archives: Linda Spiker

Roasted Carrot and Brown Rice Salad!

Gourmet But So Easy!

The Pepitas: Make Them Yourself or Buy Them!

The Dressing:

Put It All Together:

The Recipe: Roasted Carrot and Brown Rice Salad!

MAY I PLEASE ASK A FAVOR?

Copycat True Food Kitchen Ancient Grains Bowl!

The Grains:

The Veggies:

The Sauce:

Put It All Together:

Optional Ingredients:

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

MAY I PLEASE ASK A FAVOR?

Chicken and Grape Salad with Roasted Sweet Potatoes

The Salad: Simple and So delicious!

The Sweet Potatoes:

The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes

MAY I PLEASE ASK A FAVOR?

How to Make Raw or Pasteurized Butter

It’s Not 1850, Why Make Your Own Butter?

How To:

When It Looks Like Whipped Cream You’re Halfway There!

Ah… We Have Butter. And Guess What? It’s Good For You!

The Buttermilk:

Storing Butter:

Personally, I Think Homemade Butter Makes a Great Gift!

Want More ‘How To’s”?

The Recipe: How to Make Raw or Pasteurized Butter

MAY I PLEASE ASK A FAVOR?

Instant Pot Crustless Veggie and Bacon Quiche

LOW-CARB COOKING WITH YOUR INSTANT POT

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

The Quiche!

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

MAY I PLEASE ASK A FAVOR?