Mediterranean Fried Rice

This recipe is from womansday.com, but it is tried and true in the Crank household. I avoid meat these days, but this smelled so good that I gave in and ate it for lunch on the balcony today with Tim.

Yields 4 servings; total time 25 minutes

Ingredients: 1 lemon, 2 tbsp. extra-virgin olive oil, 1 lb. lean ground beef or lamb, 2 cloves garlic – finely chopped, kosher salt, freshly ground black pepper, 4 c. cooked long-grain rice (cold leftover rice is best for frying!), 1 tsp. ground cumin, 1/2 tsp. ground coriander, 1 pt. grape or cherry tomatoes – halved, 1/2 seedless cucumber – cut into 1/4″ pieces, 2 scallions – sliced, 1/4 c. fresh mint – roughly chopped (I always leave this out.), crumbled feta cheese, for serving

Directions:

  1. Zest the lemon, then cut lemon in half. Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes (spoon off and discard any excess fat). Add the garlic (jar is fine) and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute; toss with the lemon zest. Transfer the beef to a bowl and squeeze the juice of half a lemon on top.
  2. Wash and dry the skillet, then heat remaining tablespoon oil over medium-high heat. Add the rice and season with the cumin, coriander, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until the rice begins to crisp at the edges, about 5 minutes. Fold in the beef mixture and remove from heat.
  3. Meanwhile, squeeze the juice of the remaining lemon half into a medium bow. Toss with the tomatoes, cucumber, scallions, and 1/4 teaspoon each salt and pepper. Fold in the mint (if using) and top with crumbled feta, if desired.
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A POWERHOUSE lunch that tastes good too!

I always feel healthy after yoga and so for at least a good hour and a half I try to eat clean.  🙂  Today I decided to make a Kale and Quinoa salad.  This salad is filling, good for you and tastes great too. Kale and Quinoa Salad 1 Bunch of Kale (cleaned and de stemmed) 1 cup Quinoa (cooked and cooled) I used Gluten free 1/4 avocado 3 T Extra Virgin Olive Oil (Organic) 2 T Fresh lemon juice 1 t Dijon mustard 1 garlic clove diced salt and pepper to taste Clean and de stem Kale.  Roll Kale leaves and chiffon chop them.  Place chopped kale and about 1/2 cup quinoa in a bowl. In a small bowl mix E.V.O.O., Dijon mustard, lemon juice, garlic, salt and pepper.  Mix well.  Put about 1 T of the dressing on the kale and quinoa mixture.  Top with avocado and chow! I save the extra kale, quinoa, avocado and dressing in separate left over dishes.  I plan on eating this for lunch everyday this week. ENJOY!  Your body will thank you. quin 2

Best Yummy Fall Soup

AND it’s healthy. AND you can make it for dinner because it doesn’t take all day and doesn’t have a million ingredients! Woohoo! AND it’s great the next day in your lunchbox.

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Not my best photo ever, but I was in a hurry to get my spoon into the soup! I usually eat leftovers for lunch, but as there were no leftovers leftover today, I decided to make myself this easy and tasty soup. I will even give you ingredient options so you can use what you have on hand.

We call this “Super Soup!”

1 tbsp. olive oil

1/2 cup chopped onion

1/2 cup chopped celery OR bell pepper

1/2 cup chopped carrot OR frozen corn

1 clove garlic, minced (I usually use the jar kind.)

2 cans (14.5 oz each) low-sodium chicken broth (or low-socium chicken boullion and water)

1 cup fresh baby spinach leaves, cut in thin strips

1/4 cup sun-dried tomatoes, chopped, OR i can (14.5 oz) diced tomato (I always use the can bc hubby does not like sun-dried.)

1/2 tsp. basil or Italian seasoning

1/4 tsp. pepper

1 can (15 oz) cannellini, garbanzo, or black beans, rinsed and drained

Grated parmesan cheese, if desired

In large saucepan, heat oil over medium-high heat. Cook onion, celery, carrot, and garlic about 8 minutes until vegetables begin to soften. Reduce heat to low.

Add broth, spinach, tomato, basil, and pepper. Cook, covered, about 10 minutes until vegetables are tender. Add beans. Simmer 5 minutes.

Serve with sprinkle of parmesan cheese.

Makes 6-8 servings. 123 calories, 4 g (1 g saturated) fat, 3 mg cholesterol, 7 g protein and 390 mg sodium each, based on 6 servings.