Food for the Fourth!

Saturday will be here before we know it, and that means the Fourth of July – fireworks, family, friends, starry nights, jeans, bare feet and food. Lots of food.

For all of you out there brainstorming what to bring to your neighborhood potluck, what to cook for your relatives, or how to celebrate this holiday in a more environmentally friendly way by going vegetarian- look no further.

Below I have compiled a list of scrumptious foods perfect for this summer holiday. Check it out, and let me know what you try!

Happy cooking, and an even happier Fourth of July 🙂

With lots of love, Sarah

Appetizers:

Drinks:

 

Entrees and Sides:

Desserts:

Vegetarian Barbeque Baked Beans

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This time last year: Thai Veggie Burger with Peanut Sauce (2014)

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Well, in case you hadn’t noticed from my apparent absence the last several days, it is finals week. Woof.

The last week has been spent with more cups of coffee and paper writing in front of my computer than I would like to admit.

However, there is a God, and finals week is almost over, so I’m Back!

The next few weeks are going to bring you lots of yummy southern summer dishes, so get excited and come back soon!

To kick that summer cooking off, here is a scrumptious baked beans recipe. Also, check the bottom for some other good summer cook-out and potluck worthy dishes in the Notes and Tips section below!

Got a favorite southern/ summer recipe? Leave a comment- I’d love to hear it!

Happy cooking 🙂

Love, a rented kitchen

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Ingredients: 

  • ½ cup ketchup
  • ¾ cup barbecue sauce
  • ½ cup water
  • 3 Tablespoons vegetarian Worcestershire sauce
  • 2 Tablespoons honey (substitute with agave if vegan)
  • 1 Tablespoon mustard
  • 3 cups canned pinto beans, drained and rinsed
  • Optional: Sea salt, to taste*

Directions:

  1. Preheat oven to 325°F.
  2. In a large saucepan, combine the ketchup, barbecue sauce, water, Worcestershire sauce, honey and mustard together.
  3. Bring the liquid to a boil, and then reduce to a simmer for five minutes.
  4. Stir the beans into the pot and transfer to a baking dish. Bake uncovered for an hour and twenty minutes, or until the beans are soft.
  5. Serve and enjoy!

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Notes and Tips!:

  • I did not add any salt to this dish, I thought it was plenty flavorful enough. However, feel free to season as you desire!
  • Source: Whole Foods Market 
  • Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’!:

 

Chipotle Orange Black Beans

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This time last year: Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar (2013)

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I stumbled upon this recipe while looking for a good side dish to take to a potluck, and was immediately sold. Without taking up too much of you’re time, I’ll go ahead and get to the point- it was delicious!

Here are three reasons you should try this dish:

  1. FLAVA FLAVE! This dish is jam-packed with flavor. Between the tangy orange zest, the flavor punch in the chipotle peppers, and the refreshing cilantro, your taste buds will be in heaven.
  2. Time is of the Essence! I was able to whip this recipe together in the 15 minutes I had between a class and a meeting. Yes, it is to possible to make a side dish in the time it might take you to wait in line for your drink at Starbucks. All you need is a cutting board and a frying pan and you are good to go!
  3. All-Inclusive! Sharing a meal with others? This recipe is a great dish to make because it is accessible to most everyone- vegetarian, gluten free, low fat, high protein, low cholesterol, low sugar, etc. Want to make it vegan? Simply leave the cheese on the side and let people sprinkle that on themselves.

Not convinced yet? Stop wasting time and get cooking. In fifteen minutes you will be glad you did!

More recipes heading your way soon, so come back and see me 🙂

Lots of love,

This rented kitchen

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Ingredients: 

  • 2 teaspoons canola oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
  • 1 orange, Juice and zest
  • Salt and pepper to taste
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons crumbled Queso Fresco

Directions:

  1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions and garlic, and sauté until soft- about four minutes.
  2. Meanwhile, rinse and drain the beans.
  3. Once onions are cooked, add the beans to the pan and cook for an additional 3-4 minutes.
  4. Stir in the chipotle peppers and orange zest and cook for one minute longer.
  5. Remove from heat. Season with salt and pepper to taste, and top with cilantro and queso fresco. Serve and enjoy!

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Notes and Tips!:

  • Source: Whole Foods Market
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Curry Summer Vegetable Salad

 

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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!):

Sweet Potato Hash Browns

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On This Day Last Year: Healthy Mexican Sweet Potato Skins (2014)

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I haven’t posted a sweet potato recipe since November. For those of you who know me, that’s Crazy Talk! I LOVE sweet potatoes!

Thus, I am super excited to share this delicious sweet potato hash brown recipe with you. It’s seriously delicious, and such a fun breakfast recipe!

This recipe is paleo (you’re welcome my paleo friends!). This recipe is also fairly straight forward, which means you can have fun with this! I added garlic to some of these hash browns, for some I added a little cinnamon, and for others I sprinkled the top with some shaved Parmesan. No worries though, these hash browns are delicious enough that you do not need to add anything extra! You will love them either way!

So, whether it’s potluck for dinner, or breakfast in bed, this recipe will be a hit!

Enjoy, and Happy Eating!

With love,

Sarah

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Ingredients

  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour*
  • 2 teaspoons sea salt
  • ¼ cup green onions, chopped (plus some for garnish)
  • ¼ cup coconut oil*

Directions

  1. Pierce one of the sweet potatoes several times around with a fork. Wrap it in a damp paper towel, place it in a small bowl with ½ an inch of water, and microwave for 7-9 minutes, or until soft.
  2. Let this sweet potato cool off for five minutes, and then peel the potato, and mash the flesh in a medium sized bowl.
  3. Clean and peel the other sweet potatoes, and then grate them with a box grater using the largest holes available.
  4. Combine the mashed and grated potatoes, with the eggs, almond flour, sea salt, and green onion into a large bowl.
  5. Heat the coconut oil over medium heat in a large skillet. Drop the sweet potato cakes into the skillet using a ¼ cup measuring cup, and flatten with the back of the measuring cup. Cook the cakes for about five minutes on each side, or until golden brown.
  6. Once cooked, move to a plate with a paper towel to help drain the oil.
  7. Serve hot and enjoy!

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Notes and Tips!:

  • Source: Bravo for Paleo
  • Don’t have almond flour or coconut oil? All purpose and regular olive or vegetable oil will also do the trick!
  • Like this recipe? Try these other delicious breakfast dishes! (Recipe links found below!):