Monday, October 29, 2012

Halloween Pumpkins

Halloween is only days away. These pumpkin carvings really get me feeling festive!











Thursday, October 18, 2012

Quote of the Day




Tuesday, October 16, 2012

Eating In: Crock Pot Chicken Curry

Here's another crock pot recipe that is one of my faves. You can replace the chicken with beef or tofu. If I had some peas on hand, I would have added them as well.

Ingredients:
- Garlic (the more the better for me)
- 1/2 or 1 white or yellow onion (diced)
- 1-2 whole carrots (peeled and chopped)
- 1-2 russet or golden potatoes (peeled and cubed)
- Chicken (dark meat, white meat or a combo of both; I used skinless and cubed the meat; you can use bone-in to add more flavor; cut according to preference or leave whole pieces)
- Tomato (based) sauce (at least 1 cup but it depends on how much sauce you like)
- Water to create sauce (add according to your preference; I prefer medium thickness/not too watery)
- Spices (I added 2 teaspoons each of the following: turmeric, paprika, cumin, coriander powder, garlic powder, onion powder, sumac; adjust according to your personal preference; no need to include all of these)
- Salt and pepper
- Bay leaves (I like alot; don't forget to remove them when serving)
- Parsley or cilantro when serving
- Jasmine rice (or couscous, brown rice, etc.)

Oil your crock pot to make clean up a snap. I use my spray device for even distribution and no waste.
Place lid on slow cooker and set on high for 3-4 hours or on high for 6-8 hours.
Remove the bay leaves and serve over any kind of rice (I LOVE Jasmine for its fragrance and texture, but any rice will do)  or coucous for a comforting and nutritious meal :) For perfect rice in the microwave, click here.

Bon appetit!

Thursday, October 11, 2012

Eating In: Perfect Rice Using the Microwave


My mom taught me how to do this years ago and it NEVER FAILS! There's no need to go out and buy a rice cooker or sit over a hot stove to make sure it comes out perfect. All you need is a casserole dish, rice and water. I LOVE Jasmine rice, but this will work with any rice. However, with brown or wild rice, you will want to add 5-10 minutes or so to the cook time depending on your microwave.

Take 1 cup of uncooked (Jasmine) rice and pour into your dish. Add 2 cups of water. Basically you're working with a 1:2 ratio. For every cup of uncooked rice, you want to add double the amount of liquid (ie. water or chicken broth). 1 cup of uncooked rice is enough for 2 people. You can add salt or use chicken broth instead of water, but I like mine au natural and paired with a flavorful side dish, such as my Crock Pot Chicken Curry. DO NOT PUT THE LID ON. Leave uncovered and put in the microwave. For my particular microwave, I set it for 25-27 minutes. If cooking Jasmine rice, the aroma will begin to fill the air. Once it's done, remove (careful, it's HOT so use an oven mitt) and fluff with a fork. You can cover it with the lid now to keep it nice and warm.

This formula always produces the best rice and it's so EASY! Give it a try and I promise you'll love it :)

Monday, October 1, 2012

Meatless Monday: Garlic Kale Chips

This is a super healthy and yummy snack you all should try!
Bon appetit!

DIY: Yoga Mat Cleaner Pt. 2

Here's another yoga mat cleaner recipe for you to try :)