Lentil Vegetable Soup...Delicious

     This is one of my classic homemade favorite soups! You know why? It’s based on left overs with just Brussels Sprouts added! If you been reading my posts for a while you KNOW I don’t like wasting food so making soup is one of those tips to fix to much food left over in the fridge. Food is NOT cheap so not wasting much if not anything saves major 💵 money. Who does not want/like saving money?! Let me tell you what went into this!

     I had my favorite lentils, sliced raw onions, sliced cherry tomatoes all had got down to about a quarter cup left from the week of meal making. I pulled out of the freezer a bag of Brussels Sprouts that I bought from Kroger, washed them thoroughly under water and put them in a bowl of water, that covered them over at least an inch. Then added the lentils and cooked in the microwave for about 4 minutes on high. Then took it out with oven mitts, then added the onions and tomatoes with all my favorite seasonings! Now in case you are wondering why not cook tomatoes with the onions from the beginning? That’s a good question! I did not do that because the tomatoes on 4 minutes will become mushy, I don’t like a mushy tomatoes in my soup if I have control over it! The onions could have cooked but for this soup I wanted a crunch to break up the soft elements.  If you choose to cook this definitely put your spin on it... maybe mushy works for you. 

Happy Eating! Now on to the next blog post...

Later, Crystal 

Make Something Quick! Double Veggie Rice Noodles

(Be careful when cooking anything there is always a measure of risk involved.)

     I am what I call a quick simple cook 90% of the time. Those long prep and cook sessions are done temporarily, so for those who cook hungry this is for us. 

     I have as of now 2 YouTube videos on my channel C.LynnsArt of Cooking, that demonstrates using my favorite rice noodles, seasonings  and vegetables.  This picture shows thin rice noodles with seasonings and a whole bag of Italian style vegetables from KROGER found in the frozen section net wt 12oz. This is simple, filling and delicious! Let me know if you make something similar! #vegetarian #vegan #noodles #vegetables 

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Now on to the next blog post, Happy Eating!

Later, Crystal

Get your Cabbage Tasty! Here’s how...

(Remember when you choose to cook anything, there is always risk involved that is your responsibility.)

      Cabbage, cabbage, cabbage I really did not care for it. It can be mushy and tasteless. So what changed? As I got to a point in life of trying to eat healthier I kept widening my taste buds to different vegetables, and cabbage was in the picture. I had cooked it plenty of times for the family but did not enjoy it myself. So in my search for tastier vegetables I asked myself, “What do I need to do to like this?”  Especially as I was getting more plant based in my cooking, I was eating but not enjoying what I was eating. So I started cooking my vegetables like I cooked my meat...with oil and seasonings! What a difference that made, I was eating with enjoyment again! So this is how I cook cabbage...1)Peel the layers off and when the white middle starts to show cut the cabbage into half inch slices. When the core is seen cut what you want of it and discard the rest in compost or trash. Rinse the leaves thoroughly as they will be dirty, put slices in a bowl or strainer and also rinse thoroughly. Roll the leaves and slice them into inch  strips then set to the side. 2) In a stainless steel large pan, I have bought some from Walmart, I added a quarter cup of Olive oil, I have also used Canola oil as well before. I had previously chopped 1 large onion and one green bell pepper and put that in the pan, add seasonings. 3)Turn the stove on medium. When veggies begin sizzling, stir, then put cabbage in the pan, reduce the heat to low and cover with the top. In 3 minutes flip the vegetables so what was on the bottom is on top, it should have some brown caramelizing, add a half cup of water, seasoning, put the top back on and turn heat to medium low. Simmer for 20-30 minutes stirring and flipping the vegetables until the liquid is reduced and cabbage is easy to bite.

Now you are ready to plate this great meal and eat! 

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Until the next blog post, 

Happy Eating! Crystal 

Layering and Seasonings - Vegetarian / Vegan Meals

 

     How many people do you know just loved vegetables as a child?  I definitely was not one! Now even though I know the health benefits I don’t think most vegetables taste good but I know they are good for me so what do I do? Eat them layered up with lots of my favorite seasonings! 

     I find it is easier to cook a bunch of vegetables, then have a bunch of raw vegetables chopped, season them separately and put them on the plate together and season then lightly again! That’s how this beautiful plate came together, and believe it or not all those vegetables are on 3 baked potatoes! Happy Eating!

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Until the next blog post, 

                                        Always, Crystal

Hummus It’s Not Just For Dipping!

      I really enjoy hummus! But I got tired of using it with chips, crackers or on sandwiches. Then it occurred to me this needs to be a sauce. So for a little while I have been saucing it up on noodles, vegetables and now rice. Many of these can be seen on my Instagram @clynnsart and on YouTube C.LynnsArt of Cooking, go follow and subscribe to stay updated on new dishes!

     The key is the amount of liquid that is used to thin it out, because different milks or water amounts will make it barely recognizable and you don’t want that. You want the hummus flavor to come through, so put 2 spoonfuls in a bowl to 1 spoonful of liquid and stir briskly. Is it smooth enough to coat your food? If so great! If not add another spoonful of liquid and stir, check it, and then keep adding till it is how you want it! If it gets to thin, NO WORRIES 😉 add some hummus by the spoonful and start again. It’s just that easy and when you add your favorite seasonings you just created your own sauce! Happy Eating! 

Now on to the next blog post! 

Later, Crystal 

To Soak or Not to Soak? That is the question!

     Beans, what to do with them? My main two beans I eat monthly are Lentils and Garbonzo or better known as Chickpeas. Lentils are my favorite they are no hassle at all. They can be soaked or not, depending on how much time you have. Lentils don’t usually take long to cook because they are small but can be easily over cooked and become mushy. I prefer mine just at the point where they are cooked but have not totally disintegrated!  As for Chickpeas, it’s really a love hate relationship, it seems like no matter how long they soak it still takes them 1.5-2 hours to be soft enough to eat easily. The test for me was last week, if you follow me on IG @clynnsart on my IG TV I cooked a great dish with Chickpeas. I had soaked them for 3 days, first overnight room temperature, them the next 2 in the fridge this is definitely longer then the bag recommended but when I did 1 day overnight I had to cook them for what seemed 3 hours! This is so not simple cooking! So that’s not me! So the longer soaking was to prevent that, well I shaved off an hour! 

     So I recommend read the label, ask you favorite cook or test it yourself to see what works for you when it comes to beans. Soaking beans helps make the bean be more digestible which is easier on you overall health. Do your own research for further details. 

Catch me on IG @clynnsart and YouTube C.LynnsArt of Cooking

Now on to the next blog!

Later.Crystal

Being Consistent Brings...

                                                        Be what...
                         Be who...
                                                                                 Why you say that?





     Be Consistent, Be Consistent, Be CON SIS TENT! I am stressing this because learning to be consistent, weather in cooking, working, hobbies or relationships, it will bring a measure of peace to your life. Consistency brings a reliable expectation to the situation at hand, for instance, if you meal plan, you know what your breakfast, lunch, dinner and maybe even snacks are going to consist of so when you are ready to eat or cook, you can easily and stress free do so. The same with meal times, I schedule my meal times in 2-3 hour blocks so with in that time I need to prep, cook and eat, so I can move on to whatever else. It may seem a little lengthy but it allows for pictures, posts IG @clynnsart videos and such so it works for me. Being consistent will allow for clarity and focus to be put on things you been wanting to do but can not FIND THE TIME to do it. So simple put consistency calls for a planner, a schedule, calendar, a routine! It is really an organizing of your priorities, so you can take care of you and your health by eating regular healthy meals, exercising and getting your rest.

     Yes being consistent brings self care to your life!

Now on to the next blog post... until then subscribe to my YouTube channel C.LynnsArt of Cooking and follow me on Instagram @clynnsart

Later, Crystal

Switching Up Your Meals

     Sometimes breakfast can get a little mundane, boring or become routine. Why not take your regular breakfast items and switch them up? For instance with eggs, add vegetables, spices or a sauce on top. Same with cereal add fruit, nuts or change the flavor of the milk, there are plenty to choose from these days cashew, coconut, almond and the like. What about toast? There is no real reason toast should be plain there are quite a variety of jams, spreads, cheeses, jellies, butters and more to delight any palate complex or simple. The same applies to lunch and dinner meals.

     Today that is what I chose to do. I eat simple filling meals,  I try to get enough vitamins and minerals throughout the day, through what I eat. I wanted a little protein but also something sweet. I got applesauce to fill my bowl, them chopped walnuts and added cinnamon on top. It was just what I needed! 

     Comment below how do you switch up your meals from time to time? 

     Now on to the next blog post! Always, Crystal

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Fresh or Frozen Vegetables, What Do I Choose?

     When considering what to buy, fresh or frozen vegetables what are some factors? I had to ask myself this through out the years and my answer has changed according to my circumstances. I considered how many times a week am I cooking, how much time am I willing to dedicate to meal prep and cooking, how many people am I cooking for and what’s the cost difference?

     So let’s break these down,

1) How many times a week am I cooking?
     When I was cooking almost everyday at least 2-3 meals a day, I was using mainly fresh vegetables. Then when my cooking decreased to 2-3 times a week I bought mainly frozen vegetables with a little fresh here and there. Why? Fresh vegetables can spoil easily so when cooking daily they are getting used quickly. When cooking less frozen vegetables are there when u need them with no pressing deadline to get them cooked, there convenient.

2) How much time am I willing to dedicate to meal prep and cooking?
     Time is of the essence somebody said and it’s true. Cooking is a job in itself that can suck up some time if you don’t plan ahead. Planning your meals is something to learn and practice. Frozen vegetables work great under time restrictions, they allow you to literally throw a great meal together in less than 20-30 minutes.  If you have more time and want to chop, mince, dice and so on then fresh vegetables are for you!

3) How many people am I cooking for?
     This answer is closely tied to how much time you have. In a large group it is easier for me to use frozen vegetables for the majority of the meal with just a sprinkle of fresh vegetables. In smaller settings I have chosen fresh vegetables because it was not that much prep and cooking involved.

4) What is the cost difference?
     I have considered where I am buying my vegetables at and how much do I want to spend? When I lived  on the west coast there were 99 cents stores  that carried fresh produce and it was legitimately good if you are not concerned about buying organic vegetables. It was cost efficient and they also had frozen options. Now a days I shop mainly at Kroger and Walmart and I go straight to the frozen vegetables section for my choices. Also there are farmers markets available in many areas but mine consistently was expensive on many items I have wanted. So for me frozen consistently seems to have cheaper prices lately.

     Also you may say what about canned vegetables? I personally don’t regularly eat anything in cans due to possible metal contamination but to each there own because at one time I did.

     So as you plan your meals daily, weekly or monthly test out both and you will surely find what works best for you. Happy Eating!

Now on to the next blog post...
Later, Crystal

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The Messy Meal - Have You Had One?

                     Video is on YouTube

     Sometimes hunger can overtake you, so when you don’t feel like cooking what can you do? Grab a little of this and a little of that and create The Messy Meal! Yes it’s a form of leftovers but instead of eating a meal that was previously prepared but not finished, this is taking individual sides like corn, rice, lentils and onions all made separately at different moments and putting it together.

     If you have been kicking it with me here, you know I strongly don’t like to waste food so anyway to use it I will figure it out! Also layering seasonings always helps, so let’s be creative and prevent wasting food. Happy Eating! Now on to the next blog post...

Later, Crystal

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Simple and Filling! Chickpeas and Rice

     What is a staple food item for you? My go to is beans and rice! With Chickpeas / Garbanzo Beans they are my #2 for beans so they stay in rotation but I have one problem.... they don’t cook quickly. Like with all my beans, I soak them overnight which usually makes beans cook quicker but for me as I mentioned on my Instagram @clynnsart the brand of bean has made the difference. It seems like the more expensive, the better quality, and the water penetrates better which allows for quicker cooking and faster eating. Now don’t get me wrong, I am all about my don’t sleep on cheap, but if it cuts down cook time I am very appreciative. So here is how this dish came about...

     Like I mentioned I fully submerged all beans in water and let them sit overnight with a lid covering them. So the soak time was close to 15 hours, only because I planned ahead. Then when it was time to cook I rinsed the beans and picked out the weird ones. I got a pot and put the Chickpeas in and submerged them with water and a tablespoon of Canola Oil, that’s optional. Also there is always directions on how to cook beans on the back of the bag, I just have my own way.
Then I put them on high heat to bring it to a boil, then turn it down to medium high heat place a lid half on and leave it to start the rice.

     This rice is Jasmine Rice. Directions are on the back of the bag as well but... what I do is pour a cup full in a big bowl and cover with water. While holding the bowl on the counter with one hand, I use my other hand to swirl and swish the water to rise and clean it. As the water gets cloudy I pour out the water using a strainer then repeat the process. It takes around 5 times for the water to get clear then I put the rice in a pot cover with water, turn to high heat till it begins to bowl. Then at boiling I turn it down to medium high heat.  Then back to the beans.

     The beans took all of 45 minutes which is the quickest so far. Half way through cooking I added a cup of water, Himalayan Pink Salt, Black Ground Pepper and Onion Powder all from the Dollar Tree Store.  I also like to squash a quarter of the beans to make there own sauce. When they are done they will mash easily, then cut off the stove. Then back to the rice.

     The rice took about 20 minutes, it should be stirred occasionally to prevent clumping then add the same seasonings that were in the beans and a tablespoon of Canola Oil. When water is half gone test rice for softness by tasting a few. At this point it depends on what you like. Do you prefer mushy rice or a little bite? That will determine if it needs longer to cook. When it’s done turn off the stove and plate it up. Or whichever pot is bigger dump the other item in it and mix it up, season it more to your tastebuds, then plate and EAT!  Now on to the next blog,

Later, Crystal
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Simple and Filling! Styled Baked Potato

     I love potatoes, they are very versatile and can be a meal or added to meals. This delicious plate is very simple to duplicate here are the steps:

     1) Get a medium to large potato, rinse under water. Now you have a choice, if you have a microwave button that has potato poke some holes in it wrap it in wax paper and cook.
If you like a stove top method, put potato in a pot, fill with water until water covers it, turn to high when water boils turn to medium high heat, cover pot with lid and keep an eye on it for 20-30 minutes. Poke it with a fork if it goes in easy it’s done if not cook longer and possibly add more water if it has gotten below half empty, and keep an eye on it! Or if you like the oven, turn on medium high around 300 degrees Fahrenheit, poke holes  in the potato, place on baking dish, cover with foil and cook for 20-30 minutes, tests for softness by using a toothpick to push in potato and use oven mitts to prevent burn when putting in and pulling the potato out the oven. If not done continue cooking checking in every 5 minutes. Remember to cut everything off when done.

     2) I used the stove top to cook, so when potato is done, remove pot from the stove, then drain the hot water off it. Allow it to cool 15 minutes. Place the potato in a bowl and take the skin off, be careful it will still be somewhat hot!

3) What do you like on your baked potato? This is your moment to be creative, this can be a individual family project to decorate your potato. I chose to slice Cherry Tomatoes in halves, sprinkle Himalayan Pink Salt, Black Ground Pepper, Onion Powder and Dried Oregano! Also a drizzle of Canola Oil.

4) That’s it time to eat!

     I cook with the intent to keep it simple and filling! So don’t make cooking difficult enjoy it and on to the next blog post.


Later, Crystal

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Use Up Those Can Goods, I’m talking Tuna!

      During this Coronavirus time I know many
people were stocking up on numerous things
and canned goods were one of them. This is simple and filling.
Literally get a plate, open a can of tuna, I like StarKist, drain the water off it.
Dump it on the plate and get your favorite seasonings, mix it in.
Get a large helping of an already made side dish, I had potato salad, add that to the other side
of the plate then I added some black pepper to the potato salad because that’s just what I do.
Guess what? It’s time to eat!

     On to the next blog post.... later, Crystal
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Simple and Filling Nachos made My Way

     Nachos are such a great filling meal that you can really take on a challenge of how many ways can you create this dish (which I do!) . One way I create nachos is using lentils as my protein instead of traditional hamburger! Let me explain:

     I first rinse and soak the lentils overnight, soaking overnight is optional because lentils really don’t take long to cook in general. Then when I am ready to cook them I drain off the water replace with new water and add Himalayan Pink Salt, Onion Powder, Black Pepper and since this is all done in a big glass bowl I cover it with a sheet of wax paper. I let it sit for 10 minutes for seasonings to seep in, then.....

     I put it in the microwave! Oh yes that’s what I said, the microwave on 9 minutes regular heat temperature. Halfway through I stir it up, then continue cooking it. When it’s done it should have soaked up the water and have a dense consistency. 

     So if you choose to cook on the stove bring a pot of water to boil, put in rinsed lentils and seasonings and turn to medium high heat, cook until water has almost evaporated, stirring it periodically. Then remove from the stove and add more seasoning if necessary after tasting it. It also should have a dense consistency.

     You are set to get your favorite tortilla chips or the store brand because I have found you should not sleep on cheap, and actually prefer the store brands. I will share what my current favorite store brand tortilla chips are in another post. Grab also that mild, medium or hot salsa.

     Do you eat in a plate or a bowl? I prefer a bowl that has a half inch to an inch rise so as things get messy I am able to scoop to the wall, nevertheless, grab your plate or bowl and the first layer is tortilla chips then those great seasoned lentils, topped with salsa! Let’s eat!

     Cooking does not have to be difficult so let’s not make it! Now on to the next blog...

Later, Crystal

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Homemade Microwave Meal-Gluten Free Elbow pasta with Broccoli and Onions

     This is another great simple and filling meal that can be ready in about 10 minutes! As I mentioned before I am looking at microwave meals from scratch as a quick healthy option using items I already would of used for the stove top. This is the details for Gluten Free Elbow Pasta with Broccoli and Onions.

1) I used Ronzoni Gluten Free Elbow Pasta because it was on sale at Kroger. I got a handful to put in the glass bowl this probably measured a 1/4 to 1/2 cup of pasta.

2) Cover pasta with water until it reaches a 1/4 of an inch above all the pasta. 

3) Then take frozen broccoli, I got the Kroger brand, a handful amount and rinse under water. Then add to pasta. 

4) I usually precut onions regularly so I took a 1/4 cup of onions raw and put them in pasta and broccoli. 4a) Add seasonings. I used Himalayan Pink Salt, Black Ground Pepper and Oregano, 2-3 shakes each, go according to your taste.

5) Put in the microwave on medium high to high depending upon power of your microwave, and set for 6 minutes. It will be HOT so use a oven mitt or towel to help pull it out, stir around briefly then test pasta if to your liking, eat! If not soft enough add a little more warm water if water has went under pasta level, then put back in microwave for 3 minutes at same temperature. 

6) Time to eat! Take out pasta dish with a oven mitt or towel, stir, plate it up and ENJOY!

This can vary in time but ultimately it is still quicker than the stove top way and that’s what I was going for! So on to my next meal project and on to the next blog post. 

Later, Crystal 

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