Tag: Airstream kitchen

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Fitness & Recipes

Airstream Kitchen: Huevos Rancheros

Airstream Kitchen - Huevos Rancheros Recipe from CurrentlyWandering

When I first heard of “Huevos Rancheros” I had absolutely no clue what it meant. I never took Spanish in high school so my vocabulary is basically limited to “Hola!” and “Adios!” Now that my kids having been learning Spanish using the Duo Lingo app for school, they’ve informed me that “Huevos Rancheros” means “Ranch Eggs”. Still not sure what “Ranch” means in this context, but we’ll go with it.

Whatever its origin, this a super easy, quick dinner when I really don’t feel like cooking. Everyone gobbles it up. My only hang up is that I feel like we eat in shifts as I can only cook two, sometimes three sets of eggs at a time on my stove. I typically make eggs for the kids first, then Sam, and then mine come off last. Serve with a side of fruit and you basically have your food groups covered!

Huevos Rancheros

Serves 5
1/2 medium onion, diced
1 tsp coconut oil
1 can of black beans, rinsed and drained
3 roma tomatoes, diced, separated
1/2 tsp chili powder
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tbsp lime juice
salt and pepper to taste
10 small corn tortillas OR 5 large flour tortillas (depends on what I have on hand)
10 eggs
10 slices of cheese (or shredded if that’s easier)
spinach
Avocado
Tomatoes
Hot sauce

Directions:

  1. In a small sauce pan saute onions in coconut oil until softened. Add black beans. Stir until warm and then smash the beans with a fork until slightly chunky.
  2. Add in about two of the tomatoes, the spices, and the lime juice. Salt and pepper as needed for the flavor to come out. Keep stirring.
  3. Heat up a griddle and fry corn tortillas in coconut oil, or warm up your flour tortillas. Set aside to keep warm.
  4. On same griddle fry two eggs at a time until almost well-done (I find if they are overly running my kids make a mess, but they like them a little soft!). Add the cheese once you’ve flipped the eggs so it’ll melt as your cook the second side. If you are using corn tortillas I usually do one egg per tortilla.
  5.  Layer black bean mixture, and spinach on top of tortillas. Top with fried eggs & cheese.
  6. Top with leftover fresh tomatoes, avocado, and hot sauce (we love Green Chili Tabasco sauce!) with a grapefruit on the side. DSCF5466
Categories
Fitness & Recipes

Airstream Kitchen: Spaghetti Squash Burrito Bowls

Airstream Kitchen Spaghetti Squash Burrito Bowls

We love spaghetti squash in this house and I was excited to find this recipe on Pinterest. Since our oven heats up the entire house, however, I’m pretty careful about the days I bake. We happened to have an overcast day in Arkansas that was perfect to throw the squash into the oven for 45 minutes. This one is kind of like twice baked potatoes, only with spaghetti squash. I suppose you could ditch the skin and put the whole thing into a cast iron pan as well. Oooohhh… I think I’ll try that next time!

Spaghetti Squash Burrito Bowls

Serves: family of 5
Adapted from Christine Pechulis

Ingredients:
1 medium spaghetti squash
2 tsp coconut oil
1/2 lb lean ground turkey
1 small onion, chopped
1 sweet bell pepper, finely chopped
4 garlic cloves, crushed
1 can kidney or black beans, drained & rinsed
1 1/2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp paprika
1 Tbsp canned chilies or jalapenos (I omitted this and we just put Green Chili Tabasco sauce on it instead – definitely needs some kick however you do it!)
1/2 cup tomato sauce
1/4 cup cilantro finely chopped
1 tsp salt
1/2 tsp black pepper
1 cup cheddar, colby jack or Mexican cheese, shredded
Toppings: cilantro, avocado, plain Greek yogurt, chopped tomatoes, Tabasco sauce.
Instructions:

  1. Preheat oven to 375 degree F.
  2. Cut squash in half, scoop out seeds. Lay skin side down on baking sheet and sprinkle with salt and pepper. Bake for approximately 45 minutes or until tender.
  3. While its cooking, heat coconut oil in a skillet on medium heat. Add ground turkey and cook until almost done.  Add onions and peppers (and more coconut oil if needed) and continue to saute until veggies are soft. Add garlic and cook for another minute. Add beans, chili powder, cumin, oregano, paprika, chilies/jalapenos, tomato sauce, salt and cilantro. Stir to combine and then remove from heat. Add half of the cheese and stir again.
  4. Remove spaghetti squash from oven and let it cool a little before using a fork to remove strands. Try and keep the shell intact because you are going to need it!
  5. Add spaghetti squash to meet mixture and stir to combine.
  6. Divide mixture in half and put it back inside the shells. Cover with remaining cheese.
  7. Bake for an additional 10 minutes, or until the cheese is melted. Garnish with avocado, extra cilantro, chopped tomatoes, Greek yogurt, and Tabasco sauce.

DSCF4795

Categories
Fitness & Recipes

Airstream Kitchen: Italian Meatball Wedding Soup

Its a rainy day here in Arkansas, which is a perfect day for soup! This is one of our recent favorites, although I apparently don’t make it enough. Each time I was asked what’s for dinner, and responded with, “Italian Wedding Soup”, I received an “Ooooh! Yum!  I LOVE that!” comment. Cara is our pickiest eater (at 5.5 years old) and she’ll gobble down the meatballs and turn her nose up at the spinach. That doesn’t fly around here and I make her eat it anyway. So mean.

I usually make the meatballs one day and we’ll eat half of them over zucchini noodles (or zoodles),  and then freeze the other half of them to make this soup later in the week. The ingredients for both meals are very similar, but they are totally different meals. Works great when you have very little fridge space.

I serve the soup with our Cast Iron Skillet Vegan Cornbread or a salad. Depends on my mood and how many other veggies we’ve had that day.

Italian Wedding Soup

Serves 6, 2 cups each

Ingredients

1 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic
6 cups low-sodium chicken broth
2 cups spinach (or greens, but we usually just have spinach on hand)
20 Italian Meatballs (or however many you have left over after eating pasta – see recipe HERE)
2 large eggs
2 Tbsp grated parmesan cheese
1/2 tsp sea salt
1/2 tsp ground black papper
2 tsp lemon juice (or fresh lemon cut into wedges – which we never have)

Directions:

  1. Heat oil in large saucepan over medium heat. Add onion and cook for 4-6 minutes or until translucent.
  2. Add garlic, stirring frequently for 1 minute.
  3. Add broth and bring to a boil.
  4. Add greens. Reduce heat to low and boil uncovered, gently for 10 minutes.
  5. Add meatballs, cook for another 5 minutes stirring occasionally.
  6. Combine egg and cheese in a small bowl and whisk to combine.
  7. Slowly pour egg mixture into hot soup, stirring constantly. Boil, uncovered until eggs are just set (takes about 30 seconds).
  8. Add lemon juice, and season with salt and pepper. Serve immediately!

SAM_4338

Categories
Fitness & Recipes

Airstream Kitchen: Cast Iron Skillet Vegan Cornbread

We recently acquired a 10″ cast iron skillet, and are convinced that everything tastes better in it. I had been making this recipe in our 9×13 glass pan, but the first time we tried it in the skillet we were blown away by the deliciousness. Super soft, moist, and full of flavor, this cornbread recipe is sure to be a hit at parties and get-togethers. Plus, it doesn’t have a lot of butter (something many recipes do) so I like to think its a little bit healthy.

Cast Iron Vegan Cornbread

adapted from livinlightly.com
serves: 10″ skillet – how many people depends on how big you cut it up!
Ingredients for Cornbread
1/4 cup ground flaxseed
3/4 cup water
2 cups non dairy milk (we use Lactaid)
1/2 cup canola oil (melted coconut oil works too)
2 cups flour (we usually just use white)
8 tsp baking powder
2 cups whole grain cornmeal
1/2 cup white sugar
1 1/2 tsp salt

Directions:
1. Preheat oven to 425 degrees. Spray skillet with non-stick cooking spray (probably not needed, I do usually do it anyway just in case).
2. Heat water in a small sauce pan on stove. Once it is boiling, add the flaxseed. Reduce heat and whisk until you get a gel-like consistency.
3. Combine milk & oil in a large bowl. Add sugar and mix well.
4. Add dry ingredients to the wet mixture (Sift flour if you want – I’m always too lazy!) and mix well.
5. Stir in flaxseed mixture.
6. Spread cornbread mixture into a cast iron skillet. It’s pretty thick, but don’t worry.
8. Bake for 20-30 minutes or until a toothpick comes out clean.
9. Drizzle with honey  & enjoy!
Airstream Kitchen -Cast Iron Vegan Cornbread Recipe

Categories
Fitness & Recipes

Airstream Kitchen: Healthy Zucchini Bread Muffins

Delicious, HEALTHY zucchini bread muffins. Yum!

I love zucchini bread! One of my favorite things about having a garden (okay, in my past life) was planting a zucchini and reaping the rewards all summer long!

Growing up my mom had a super tasty recipe, but unfortunately was also not very healthy. Lots of sugar and butter, so I stopped making it awhile ago and began the search for a substitute recipe.

I found one! This one is tasty, filling, and uses coconut oil and applesauce and only a little bit of sugar. Total win.

Delicious, HEALTHY zucchini bread muffins. Yum!

Healthy Zucchini Bread Muffins

Yields approximately 16 muffins, 2 per serving
21 Day Fix breakdown per serving: 1 G, 2 Y, 1 tsp

Ingredients:
Nonstick cooking spray
6 large egg whites
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup white sugar
2 tsp vanilla extract
3/4 cups all-purpose flour
1  3/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
3 tsp ground cinnamon
1/2 tsp nutmeg
2 1/2 cups grated zucchini (my kids like these more when I chop the zucchini pretty small)

Preparation:
1. Preheat oven to 350 degrees.
2. Line muffin tin with paper liners and spray with nonstick cooking spray for good measure.
3. Combine egg whites, oil, applesauce, sugar, and vanilla in a large bowl. Set aside.
4. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
5. Add flour to egg mixture; mix until just blended.
6. Fold in zucchini and mix until just blended.
7. Spoon batter into muffin tins until 2/3 full.
8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
9. Remove from pans and cool on a rack.
10. Eat & Enjoy!

Delicious, HEALTHY zucchini bread muffins. Yum!