Curry Summer Vegetable Salad

 

curry

This time last year: Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce (2014)

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Summer will be here before we know it, which always makes me crave new fresh delicious salad combos. Does that happen to you? Something about the change in weather just pulls me outside. Spring comes and all of the sudden I have a renewed interest to go play- exercising, gardening, and swiftly forgetting all of my responsibilities.

I love those nights of the year where the weather is good enough to eat outside, encouraging the meals to linger, and the pace to move slower. This meal is perfect for those spring and summer nights, and it is also perfect for your lunchbox, for leftovers, and for vegetarians and omnivore alike!

So, if you are looking for a delicious healthy meal, full of flavor, and full of nutrients, look no further! This dish pairs fresh vegetables, Italian dressing, and a little bit of curry, to make those lovely spring and summer nights taste even better.

I hope you like it as much as my family did 🙂

Happy Cooking!

With love,

A Rented Kitchen

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Ingredients:

  • 1 ½ cups brown rice
  • 3 cups water
  • ½ – 1 large can black olives (depending on how much you like black olives!), quartered
  • ½ bunch (about 8) asparagus
  • ½ cup Edamame beans
  • 1 large can artichoke hearts (water packed)
  • 3 green onions
  • 1 Red pepper
  • 1 Yellow pepper
  • Sugar snap peas
  • ½ cup Italian dressing
  • 1 teaspoon curry powder
  • 1 Avocado

Directions:

  1. In a large pot, heat the water and rice until boiling. Turn the heat down to a simmer, cover, and allow to cook until the rice has absorbed all the water- about 40 minutes.
  2. Cut asparagus into one-inch pieces, and half the snap peas. Fill a medium sized pot with two inches of water, place a steaming basket over the water and steam the asparagus and snap peas over medium-high heat for three minutes. Immediately remove the vegetables from the heat and run cool water over them (This softens the vegetables, but keeps them crispy!)
  3. Prepare the remaining vegetables, omitting the avocado, by shelling the edamame beans, and chopping the artichoke hearts, green onions, and peppers. Combine said ingredients in large bowl.
  4. In a separate small dish, combine the Italian dressing and curry powder, and whisk until completely combined.
  5. Assemble: Add the rice to the vegetables, drizzle with the dressing, and top with avocado. Serve room temperature or warm, and enjoy!

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Notes and Tips!:

  • Like this dish? Check out these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Caesar Salad with Homemade Croutons and Citrus Dressing

On this day last year: Let’s Taco’ Bout it: Spiced Black Bean and Corn Tacos!

salad

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There is nothing more refreshing than a good Caesar salad. The fresh crisp bite of the romaine, some scrumptious grated parmesan cheese, the knowledge that its a healthy choice- what’s not to love?!

Unfortunately for us veggie heads, the classic Caesar salad is not vegetarian friendly. Traditional Caesar dressing includes anchovies (Drat!)

Thus, this is my own take on classic Caesar salad dressing- omitting the salty anchovy flavor and substituting it for a nice citrusy tang.

Hopefully you like my rendition of this healthy classic! You’ve still got the crisp romaine, the scrumptious Parmesan cheese, and now you have a vegetarian dressing. Happy healthy eating 🙂

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Dressing Ingredients:

  • 1 garlic clove
  • Salt
  • 2 large egg yolks
  • 2 Tablespoons fresh lime juice
  • ¾ teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1/3 cup vegetable oil
  • 3 Tablespoons finely grated Parmesan cheese
  • Freshly ground black pepper

Crouton Ingredients:

  • 3 cups bread, torn into 1” pieces with crusts
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Salad Ingredients:

  • 3 Romaine hearts
  • Parmesan cheese

Directions:

  1. Preheat the oven to 375˚F.
  2. In a large bowl, toss the bread with the olive oil, salt, and pepper. Arrange on a baking sheet in a thin layer, and bake for 10-15 minutes, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together the egg yokes, lemon juice, and mustard. Slowly stir in the oils; whisking until thick and glossy. Once smooth, whisk in the Parmesan, salt, pepper, and more lemon juice if desired. Refrigerate until ready to use.
  4. Rinse and pat the romaine leaves dry. Tear the lettuce leaves into more manageable sizes, and toss in a large bowl with the baked croutons. Shave parmesan cheese over top, drizzle with dressing, and enjoy!

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Notes and Tips!:

  • Source: Bon Appetit 
  • Salad fan? Check out these other delicious salad recipes from ‘A Rented Kitchen’ (Recipe links below!):

Teriyaki Citrus Vegetable Kabobs

This Time Last Year: Black Bean Fajita Soup (2013)

kabobs

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In fourth grade I had to present a ‘how to’ project to my class. Students were doing presentaitons on how to fold clothes, how to plant a flower, how to hold a baby without dropping it. Comforting life skills to have.

My early food loving self decided to do a how-to project on the preparation and creation of fruit kabobs! Simple, delicious, and automatically rewarding.

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Several years later, my favorite kabob recipe has shifted and grown more complicated than banana chunks and strawberries pushed onto a bamboo stick, but, my love for kabobs stays the same.

This recipe is one of my favorite dinner dishes because it is so versitble to the individual’s taste, extremly healthy, very flavorful, and quite simple! Using an oven to bake these kabobs makes for a cleaner cooking experience than using a grill. However, if you are a big grilling fan, veggie kabobs are absolutely fantastic hot off the grill!

Give these kabobs a try. They’ll taste soo good you won’t even realize how healthy, gluten free, and vegan they are. You’re welcome 🙂

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Marinade Ingredients:

  • 2/3 cup soy sauce
  • 2 minced garlic cloves
  • 2 teaspoons seasoned salt
  • 2 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 4 Tablespoons orange juice
  • Lemon pepper seasoning to taste
  • 1/8 teaspoon ground ginger (more or less to taste)

Vegetable Ingredients:

  • Kabob sticks
  • 1 fresh pineapple, cut into chunks
  • 2 green peppers
  • 1 yellow onion
  • 1 ½ cups cherry tomatoes
  • 1 box button mushrooms, rinsed and stems removed
  • 1 large yellow squash
  • 1 zucchini

Directions:

  1. Wash all of the vegetables, and chop into bite-size chunks and pieces
  2. In a large bowl, combine the marinade ingredients and stir well.
  3. Transfer the marinade and vegetables to a large sealable Tupperware, and toss the vegetables in the marinade. Allow to marinade for 1-3 hours, regularly repositioning the vegetables to allow even contact with the marinade. Meanwhile, soak the kabob sticks in water.
  4. Preheat the oven to 400˚ F and arrange the vegetables on the kabob sticks. Position the kabobs in one even layer on a large baking sheet with a small rim.
  5. Pour the remaining marinade over the kabobs and bake for 20 minutes, or until the vegetables are soft.
  6. Set aside any remaining marinade to pour over the vegetables while serving, if desired.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this dish, try these other entrees from ‘A Rented Kitchen’ (Recipe link found below):

Gluten Free Chocolate Zucchini Muffins

muffins

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On this day last year: Gluten-Free Cauliflower Crust Pizza

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I am fortunate enough to be food-allergy free. I recognize that to be a true gift, because this day and age, food allergies are becoming more and more the norm. Thankfully, our society has grown increasingly sensitive to such food allergies, and restaurants and grocery stores are offering more and more items.

I too want to be more sensitive to food allergy concerns, and thus thought it was time I post a gluten free muffin recipe! This recipe was so delicious, I can promise it will not be the last gluten free muffin recipe!

This recipe is the ideal gluten free muffin recipe because it is incredibly moist and soft, unlike many firm and dry gluten free recipes out there. I took these muffins to a potluck and no one was able to recognize the absence of flour. I consider that a success!

If you are someone who is looking for gluten free recipes, I hope you will find this site helpful! In addition to the recipe I have dozens of other gluten free recipe options found under the ‘Gluten Free’ heading on the Recipe page. For example, last year’s Gluten- Free Cauliflower Crust Pizza.

Happy Eating and cooking! Come back and see me!

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Ingredients:

  • 1 cup chocolate hazelnut butter blend*
  • 2 large eggs
  • 2 Tablespoons maple syrup
  • 1 Tablespoon pure vanilla
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • ¾ cup gluten free flour mix (you can use a mix of your own choosing, or sub in your favorite gluten free flour alternative. I like oat flour and rice flour, personally)
  • 1-2 Tablespoons mini chocolate chips

Directions:

  1. Preheat oven to 400 F, and line two muffin tins with baking cups.
  2. In a medium bowl, using a hand held mixer, beat the butter, eggs, syrup, vanilla, and sea salt together for two minutes.
  3. Add the baking soda and vinegar and beat for an additional 30 seconds. (The vinegar might fizz some!)
  4. Stir in the shredded zucchini and four mix until well blended.
  5. Spoon the batter into the lined muffin tins, and sprinkle the tops with a few mini chocolate chips.
  6. Bake for about 25 minutes, testing that a toothpick inserted into the center of a muffin comes out clean, before removing.

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Notes and Tips!:

  • If you are following a Paleo diet, you can replace the butter blend with almond butter sweetened with 1 Tablespoon of maple syrup and 1-2 Tablespoons of cocoa powder!
  • Adapted from: Whole Lifestyle Nutrition
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links found below!):

Garlic Parmesan Mushrooms

mushroom

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One of the best parts of my week is the community potluck that takes place in the basement of my building. Every Tuesday night, about 20 of us Seminary students gather together to eat. It’s a glorious few hours filled with a lot of food and laughter.

I made these mushrooms for one of our community potlucks a few months ago. At first I was nervous, because a lot of people don’t like mushrooms. I cannot understand that because I love mushrooms, and find them to be incredibly delicious! Thus, because I thought I might be alone in that love, I did not photograph the mushrooms for this post. I was sorely mistaken.

These scrumptious mushrooms were devoured at that potluck! There were zero leftovers- nothing left for me to enjoy or photograph! I could not be upset about that, because I was very grateful the group enjoyed them, and it gave me an excuse to make them again!

One fun fact about mushrooms is that they contain twice the amount of protein as other vegetables, making this side dish a very healthy option at your vegetarian dinner table. Thus, in addition to your regular vegetable health benefits, you are also racking up on protein points- a win-win in this situation!

Bookmark this recipe! With a little bit of salt, garlic, and parmesan, these mushrooms will disappear before your eyes. You’ve been warned.

Come back soon!

With love,

A Rented Kitchen

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 Ingredients:

  • 24 oz. mushrooms, stems removed and thinly sliced
  • 6 Tbsp. butter
  • 1 tsp. minced garlic
  • 1/2 tsp. garlic salt to taste
  • grated Parmesan cheese

Directions

  1. Prepare the mushrooms by rinsing, removing their stems, and slicing them into strips.
  2. In a large skillet, melt the butter over medium high heat.
  3. Once melted, add the mushrooms and garlic to the pan, and cook for about 15 minutes, stirring occasionally.
  4. Add the garlic salt (to taste), and stir.
  5. Remove the mushrooms from the heat, place in a bowl, and toss with Parmesan cheese until the cheese is melted and dispersed.
  6. Serve warm and enjoy!

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Notes and Tips!:

  • Source: yourLDSblog 
  • Like this recipe? Try these other delicious vegetable dishes by ‘A Rented Kitchen’ (recipe links found below photos):