recipes Archives - Page 11 of 62 - Feathers in Our Nest

Delicious Stir Fry – Our Go-To Recipe!

August 13, 2014 by Aliesha

We love to eat stir fry, but many pre-made stir-fry kits and sauces contain large amounts of sodium and sugar. Restaurant food certainly does! I’ve made this recipe dozens of times and it always is a hit!

We love it with broccoli, but as you can see in the modifications below, you can use other veggies too!

It doesn’t taste as good as takeout – it is MUCH better!

adapted from Taste of Home Sept/Oct ’13

Delicious Stir Fry - Our Go-To Recipe!

Author: Aliesha @ Feathers in Our Nest

Recipe type: Main Dish

Cuisine: Asian

Serves: 6+ servings

Ingredients

½ cup soy sauce
½ cup water
2 Tbsp. arrowroot powder or cornstarch
2 tsp. sugar
2 Tbsp. coconut oil, divided (may also use canola oil)
4 garlic cloves, minced
1 beef steak, 1.5 lbs. (I buy it on sale), thinly sliced
½ lb. sliced fresh mushrooms (or whole mushrooms, sliced)
1 medium onion, cut into thin wedges
1 large head of broccoli, cut into small pieces (or 3 broccoli crowns, cut up)
hot cooked rice

Instructions

Cut the steak into thin slices.
In a glass measuring cup, whisk together soy sauce, water, arrowroot powder (or cornstarch), and sugar. In a large bowl, combine sliced steak with ¼ cup of soy sauce mixture. Stir in 1 Tbsp. coconut oil and garlic. Toss to coat, then let stand while you continue with the recipe.
Chop veggies as directed.
Heat a large wok or skillet over medium-high heat and add half of the marinated beef. After 1-2 minutes of cooking/stirring, remove from wok and repeat with the rest of the beef. Place cooked beef in a bowl and cover with foil.
Heat remaining coconut oil (1 Tbsp.) in the wok (still over medium-high heat), then add broccoli and onions. Cook until onions are tender, then add the mushrooms.
Stir the reserved soy sauce mixture and pour it into the wok. Bring to a boil and cook/stir as it thickens.
Add beef back into wok and heat through.
Serve the stir fry over hot cooked rice (brown or white).
Enjoy!

Modifications: I have made this with other combinations of veggies, including snow peas instead of broccoli and leaving out the mushrooms entirely. I have also used chicken instead of beef, and it still tastes great! Also, I always use a wok, but you could use a large skillet instead!

This serves our family (2 adults and 2 preschoolers) for dinner and lunch the next day!

For more of our family’s favorite recipes, click here.

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16 Ways to Eat Rice and Beans

August 2, 2014 by Aliesha

I’m sure if you’re trying to save money on your grocery bill, you have heard the advice to eat lots of rice and beans! When I first heard this advice (or saw “rice and beans” on other people’s menus week after week), I thought that sounded kind of gross and definitely boring.

BUT! Due to financial challenges our family has experienced in the last few years, we have learned to enjoy “rice and beans” in many different ways! It’s certainly not boring, and I’ve managed to find ways that are delicious. We serve two or three of these recipes at our table most weeks.

Without further ado, here are 16 ways to eat rice and/or beans!

1. Bean Burritos
Stick some pinto (or black) beans in the food processor and give them a whirl, then heat and season with cumin, salt (if needed), and garlic powder. Spoon into tortillas, sprinkle with cheese, then roll up (tucking in the ends) and serve.

2. Spanish Black Beans and Rice
I’ve made this recipe as written, but I’ve also changed it up by using a green pepper instead of red and pinto beans instead of black. It reminded me of dishes I ate in the Dominican Republic.

3. Bean and Rice Bowls
We eat these a lot. I make brown or white rice (often cooked in nourishing chicken broth) as well as seasoned beans (black beans + green chilies or pinto beans + cumin) and serve them in bowls, topped with cilantro, cheese, and salsa or fresh tomatoes! These are warm, delicious, and filling!

4. Fried Rice (guest post on Money Saving Mom today!)
We love eating fried rice for lunch, and it’s just as good without any chicken in it! It’s a great way to use seasonal veggies (or whatever is about to expire in your fridge)!

5. Cheese Quesadillas with Black Beans on the Side
This couldn’t be easier. I use whole wheat tortillas, whatever cheese I have on hand (though cheddar or monterey jack are delicious), and lots of black beans seasoned with cumin and green chilies! I also frequently put cooked, leftover rice inside the quesadillas as well.

6. Tacos with Beans and Rice
Easy – just make tacos as normal, but serve up generous portions of black or pinto beans and rice on each taco to fill everyone up without using as much meat! This “trick” also works for stretching taco salads and chicken burritos! Another thing I like to do is cook lentils and add a few cups in with the taco meat to help it go further (and it’s not very noticeable).

7. Cheesy Rice
I don’t have an exact recipe for this, but I just make a white sauce, add cheddar cheese, and pour over cooked rice (brown or white). You can eat it right away or bake it to give it a “browned” look on top. With a side of broccoli and/or homemade rolls, this can be a lunch. Or, serve it alongside ham and green beans for dinner.

8. Black Bean Soup
This recipe is a snap to throw together, and it’s a filling lunch. We like to top it with grated cheese and eat tortilla chips on the side.

9. Hummus
Serve this with fresh veggies, pita chips or crackers, fruit, and cheese and call it a “snacky” lunch!

10. White Chicken Chili
The recipe I use is from Bread and Wine by Shauna Niequist, but there are lots of other good recipes out there too. You can make this with less chicken (I usually do).

11. Black Bean Corn Salsa
This isn’t a meal, but it is a great side dish, particularly for Cinco de Mayo celebrations or picnics! It’s so yummy with chips or as a topping for tacos. We even like to put it on top of rice and bean bowls!

12. Chili
I don’t have a recipe for my chili, but I just combine lots of beans (any variety – kidney, black, pinto, even garbanzo), diced tomatoes (canned), a bit of tomato sauce, chili powder, cumin, diced onion, minced garlic, and a little molasses and simmer all day. Yep, no meat required! We like to eat some homemade cornbread on the side.

13. Minestrone Soup
I add more beans to this now… more like 3 cans (white/canellini and kidney are both great). This is another great way to use in-season veggies!

14. Chicken and Black Bean Soup
I’ve made this recipe several times, and it’s always turned out SO well! I usually make it with less chicken and more beans. Great soup for a cold day.

15. Korean Beef Bowl
This dish involves beef, but the fact that there is a generous portion of rice given to each person helps it streeetch pretty far!

16. Black Bean Brownies
This is a “bonus” recipe, since it’s not a main dish. But it’s a yummy way to get some protein into your diet!

So there you have it! Sixteen different ways of eating rice and/or beans to help stretch your grocery budget.

Do you have any favorite rice/bean recipes to share?

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Chocolate Chip Zucchini Muffins {Whole Wheat}

July 29, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

In the summer, I know many of us are looking for good ways to use up all that delicious zucchini! These muffins just melt in your mouth, but you can feel good about the whole grains, coconut oil, and lower amount of sugar (I usually see at least 1 cup of white sugar in most zucchini bread/muffin recipes!).

My girls loved these and thought they were quite a treat for dessert! I won’t tell you how many Tad and I ate after they went to bed.

I don’t bake as much in the summer as I do in the winter, but these are worth heating up the kitchen!

adapted from here

Chocolate Chip Zucchini Muffins {Whole Wheat}

Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Serves: 12 muffins

Ingredients

1½ cups whole wheat flour, freshly ground
⅓ cup evaporated cane juice (or white sugar)
1 tsp. baking soda
½ tsp. Real Salt
¼ cup milk
1 Tbsp. lemon juice
1 egg, lightly beaten
½ cup coconut oil, completely melted
1 tsp. vanilla extract
2 small (or 1 medium) zucchini, shredded (about 1 heaping cup)
½ cup semisweet chocolate chips, chopped (or use mini)

Instructions

Grind wheat in the WonderMill.
Preheat oven to 350 degrees. Grease 12 muffin tins or use liners (I used silicone liners, which work great and you don't even have to grease them!).
In a large mixing bowl, combine flour, evaporated cane juice, baking soda, and salt.
In a glass measuring cup, combine milk and lemon juice and allow to "sour" for a few minutes. Add egg, coconut oil, and vanilla extract and whisk to combine.
Add the wet ingredients to the dry ingredients and stir just until moistened.
Fold in shredded zucchini and chocolate chips.
Divide batter evenly between 12 muffin tins.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Delicious when warm! Enjoy!