Go to my YouTube channel C.LynnsArt of Cooking for how this was made. Click the link at the bottom. Simple and Filling meals don’t have to take aaaalllllll day! Subscribe there, join the email list here and follow me on Instagram @clynnsart Happy Eating!
#cooking #vegetarian #vegan # potatoes #food
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When deciding to buy and cook with quinoa, to me there are some things one should know... start with the cheap box flavored mixes. Usually they are already seasoned, the directions are clear and these are a decent price. If after trying some of these you like it 😂 and decide to go for the gusto and buy a bag of plain quinoa here’s my suggestions for newer cooks.
1) Get the tiniest strainer you can find because you will lose too much quinoa when you rinse it and it’s not cheap.
2) Be patient and follow the directions. If the water is not soaking up you put to much in it.
3) Season it like anything else you season! In this dish pictured, I used Pink Himalayan Salt, Black Ground Pepper, Olive Oil,Oregano and Onion Powder.
4) Use it as a side dish like the picture or make it an entree by adding vegetables, beans and so on. I treat my quinoa like rice, so whatever I would do with rice I replace with quinoa.
Enjoy your quinoa! Happy Eating!
Now on to the next blog post...
Later, Crystal
Instagram @clynnsart, YouTube C.LynnsArt of Cooking
When newly removing meat or lessening it out of your diet, it can be easy to buy the latest meat substitute. Many taste good but may have to much sodium, soy, coloring and more that may not agree with your health. I found out I have a soy sensitivity so I stop trying many brands, which in turn saved me money because many are not cheap! So then I realized my beans need to be thrown in where I would put meat, the top picture shows pasta that could of had hamburger in it, instead now it has seasoned Chickpeas! (Video on YouTube 10/6/20 afternoon) Now with the bottom picture traditionally I would of put a steak or pork chop with onions and tomatoes 🍅 on top, now seasoned Chickpeas are the star! This method applies to ALL your favorite beans, the key is use the same or similar seasoning you would of used on the meat for the beans! So steak seasoning, poultry seasoning use it and beans are staples so they are more than likely already in your cabinet so savings all around. Happy Eating! Now on to the next blog post,
Later, Crystal #vegetarian #vegan #meatlessmonday #lunch #dinner
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
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
(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
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
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
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.
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Now on to the next blog!
Later.Crystal
