Showing posts sorted by relevance for query roasted cabbage. Sort by date Show all posts
Showing posts sorted by relevance for query roasted cabbage. Sort by date Show all posts

Wednesday, September 24, 2014

Grouper with Watermelon Salsa + Roasted Cabbage

Ya'll this meal was just awesome.  We had it Tuesday night for dinner and we all loved it.  Even Sterling loved the cabbage and usually he is picky about veggies.   I was inspired because in my CSA basket this week it had a head of cabbage and a watermelon and I wanted to branch out from how I normally eat the two.

 I have been hooked on going to our local fish shop to get fish and this week they said the Grouper was the freshest so I used that but any fish could work with this recipe.  We make this salsa often with pineapple but never watermelon.  The watermelon was great in the salsa and paired really well with the fish.  We served the fish with roasted cabbage and man was it good. I don't know why I have never roasted cabbage before but I am hooked now!!  It had great flavor and was a touch crispy it was excellent!  

|| G R O U P E R + W A T E R M E L O N   S A L S A ||

- 1 - 1.5 pounds of Grouper or any other white fish
- olive oil
- 1/2 small watermelon diced finely (seeds removed)
- 2 jalapenos diced (seeds removed)
- 1/2 red onion diced
- 1 avocado diced
- juice of one lime

Place the grouper on a baking sheet and drizzle with olive oil and salt and pepper.  Bake at 350 degrees 20-30 minutes depending on size of the fish.  It is ready once you can flake the fish with a fork.
Mix together watermelon, jalapeno, red onion, avocado, lime juice, and salt.  Lightly toss together and let sit while fish cooks.  Spread over fish and enjoy.

|| R O A S T E D  C A B B A G E ||
- 1 head cabbage
- olive oil
- salt and pepper

Slice cabbage into rounds.  Brush each side with olive oil and sprinkle with salt and pepper.  Roast at 400 degrees 40 minutes.

Wednesday, April 29, 2015

Asian Chopped Salad with Roasted Shrimp

I love a chopped salad.  I frequently dream about new combinations for chopped salads.  Something about everything being chopped so finely so that you get a bite of each ingredient makes chopped salads a winner.  This salad is a hodge podge of recipes I found online trying to recreate my favorite salad at Leon's Oyster Shop, the Siam Salad.  If you ever eat at Leon's try the Siam Salad it is incredible.  

This salad is a bit different but has several of the same components like crunchy cabbage and lots of fresh herbs.  It is not heavy at all and the perfect light Summer Salad.  This is a great make ahead meal.  The chopped salad gets better the longer it sits.  I actually made the salad and roasted the shrimp earlier in the day since we had soccer practice.  It was easy to come home and it all was ready. We enjoyed it slightly chilled but you could reheat your shrimp if you prefer.

 I usually saute our shrimp but for this recipe I roasted them and they turned out great.  You could also serve this with shredded chicken if you prefer.  I added in the Ramen for a bit of crunch but the Ramen does get soggy (still good) the longer the salad sits, so you could omit the Ramen if you want.  The flavors in this are so fresh and vibrant and both kids loved it which is always an added bonus.

|| A S I A N  C H O P P E D  S A L A D   W I T H    S H R I M P  ||
adapted via Cooking Classy and Camile Styles

  • 3 cups shredded green cabbage( I used one bag of the shredded cabbage)
  • 2 cups shredded purple cabbage
  • 1 cup sliced carrots (I used the kind in the bag in match stick slices)
  • 4 green onions, sliced (about 1/2 cup) 
  • 2 3oz ramen packages
  • 3/4 cup sliced almonds
  • 1/4 cup fresh mint sliced
  • 1/4 cup fresh cilantro sliced
  • 1/4 cup basil sliced
  • 1 pound peeled and deveined shrimp
  • juice of one lime

  • Dressing
  • 1/2 cup canola oil
  • 1/4 cup + 2 Tbsp apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 Tbsp soy sauce 
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried ginger
  • Salt to taste

  • Preheat oven to 400 degrees.  Toss Shrimp with olive oil and salt and pepper.  Place on baking sheet and cook about 15 minutes or until not translucent.
  • After the shrimp is cooked remove from oven.  Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
  • In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
  • In a large mixing bowl add green cabbage, purple cabbage, carrots, green onions, mint, basil, and cilantro. Drizzle lime juice over the lettuce mix and stir.  Add in ramen and almonds and pour dressing over the entire bowl.  Toss and serve!

Friday, October 24, 2014

Toddler Food Ideas

One of the requests I received back when I was uninspired was to do a post on what I feed Frances and Sterling.  Feeding kids can easy and it can also be a nightmare.  I think the key is keep switching things up and introduce new things.  Now that Sterling is older he eats what we eat for dinner.   He is not given a choice.   I do not cook him a separate dinner unless Matt and I will be eating really late.  I try to make him eat what we eat.  Now don't get me wrong many nights he goes to bed hungry but he has to at least try everything and if he eats well he is allowed a piece of dessert- sort of a bribe to get him to eat more but it works.  By making him take at least one bite of what we are having it has helped teach him that some things that look gross and he said he wouldn't eat he actually likes.  For example this week I made butternut squash soup and roasted cabbage,  he immediately looked at his plate and said I am not eating that- gross!  Then when I made him try it and he actually liked both and almost cleaned his plate. I call that winning in the Mom Department:)

Frances Moon is obviously a different story.  She is full on into finger foods now.  I still use pouches for on the go but other wise it is food she can feed herself.   Breakfast is usually a Kashi Waffle or Oatmeal and Fruit.  Lunches are often on the go and are a squeezable pouch but dinners are always at home.  I tried to take pictures of Frances Moon's dinners  to give you some ideas of what she eats.  There are so many options and I would welcome ideas too, but these are just a few baby/toddler meal ideas.

String Cheese | Strawberries | Peas (canned)

 Avocado | Beets | String Cheese | Shredded Chicken

Sweet Potatoes | Blueberries | Morning Star Chicken Nuggets

Morning star Veggie Patty | Cauliflower | Strawberries and Blueberries

Carrots | Mandarin Oranges | Snappea Peas

Roasted Cabbage | Cracker Barrel Cheese | Bananas

For those curious the plates above are the Dr. Browns Plates and the last plate is by 5x7 Designs.  I like the Dr. Brown plates because they are small and divided.  I also like the 5x7 plates because they are open and the designs are so cute- Sterling has one too! They make adorable gifts as well.

One tip to make things easier is to prep on Sunday or Monday.  I often roast a few sweet potatoes, butternut squash etc to have in containers for the week.  Then it is easy to pull out and feed Frances, no extra cooking or work required. 

A few ideas of food to buy and keep in your fridge or freezer, I usually keep these items stocked at our house.

- Morning Star Veggie Patties
- Morning Star Chicken Nuggets
- Kashi Waffles
-  String Cheese or mini Babel both are softer cheeses
- Yogurt
- Snappea Peas
- Cheerios
- Ritz Crackers
- Fig Newtons
- Libby's diced veggies (these come in plastic containers like mandarin oranges and are great for kids.  They have carrots, peas, and green bean options)
- Mandarin Oranges
- Nutrigrain Bars
- Avocado
- Fresh Fruit- I always buy bananas, strawberries, raspberries, and blueberries.  They are softer fruits and easy for Frances to eat.
- Giggle Bites Food - This line by my friend Melissa is awesome.  This is all I fed Frances in the beginning and we still use it often.  She also offers Toddler Sneak-Ums which are genius to mix in with whatever else you are cooking!

and because many times Frances Moon is over the food I serve her.  Feeding any age child is never easy.  This Ecard suns it up as does her face.

Thursday, May 7, 2015

What I Feed My Kids.

One of the most frequently asked questions I get is do your kids eat what you eat? and what do you feed your kids?   Both of my kids are hit or miss eaters.  Sometimes they eat great and shock me and sometimes they are super picky.
As much as I would like us to all sit down to dinner together as a family every night it just isn't possible with Matt's work schedule.  I feed Frances around 5:30 so she always eats before we do.  I would say about 2-3 nights a week Sterling eats with Matt and I but most of the time he is ready to eat at 5:30 when Frances does. 
The past two weeks I tried to photograph their food.  Weekends we order pizza or eat out so these are mainly week night meals.  Lately Sterling wants to eat on a divided plate too since Frances does so I just feed him the same thing.  Frances is all about using a spoon these days which is great because I feel like she is trying more foods, like quinoa that she can scoop up.  I am not telling you my kids cleaned their plates but this what I served them:)  If it was a recipe of mine I linked to it.

String cheese | strawberries | quinoa | roasted cabbage | hummus and pita 

shredded carrots | Peas | cheese | cantaloupe | yogurt

cheese | raspberries | navy beans  |roasted broccoli | salmon cakes

roasted shrimp | Asian slaw |  greek yogurt | blueberries | avocado

watermelon | quinoa | chicken meatballs | cheese | avocado

taco chicken | avocado| roasted white beans | cheese | apples

rotisserie chicken| mandarin oranges | edamame | avocado | boiled egg

I try not to feed my kids too much frozen food but sometimes you have to.  I really like the Kidfresh brand.  My kids like their fish sticks, chicken nuggets, and chicken meatballs.  They also do mac and cheese but neither of my kids love mac and cheese which blows my mind.

Other frozen foods we like are the puff pastry dogs from Trader Joes, Morning Star veggie burgers, and Dr Praeger Spinach nuggets.

The divided plates above are from skip hop and they are our favorites.
If you have any meals your kids love, I would love the recommendations!

Wednesday, August 8, 2012

Shrimp Enchiladas with Jalapeno Cream Sauce

I made these Enchiladas for dinner last night,  and ladies it was off the hizzy good.  Like for real.   I will be making these beautiful babies many more times.  As type I am contemplating eating one for breakfast, they were that good.

I will be honest though, it was not a quick meal to make.  It took me awhile to cook and assemble the enchiladas because there are 4 steps: roasting the shrimp, cutting and cooking the veggies, making the jalapeno sauce, and then assembling the enchiladas.   But it is so worth the time.   Best part is it is packed full of fresh veggies and shrimp,  so I like to think it is the healthy Enchilada version, minus the jalapeno cream sauce- which by the way is the best part.  I was literally licking the pan and spoon after I made the sauce it is so tasty. 

While these do take awhile to make, you can totally make them ahead of time and then just pop in the oven when ready to serve.  I made them during Sterling's nap time, then at dinner I had nothing to do but enjoy my glass of wine and toss the dish in the oven.  I of course added lots of extra cheese (I am a cheese freak and always add way more than any recipe calls for).  If you don't eat Shrimp I think this would be killer with shredded chicken, beef , or even black beans.  Bon Appetit!

{Roasted Shrimp}

{Sauteed Cabbage, Spinach, Carrots, Onions, Garlic, and Spices}

{Serve with Guacamole, Hot Sauce, and Black Beans}

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Damn Delicious):
Yields 3-4 servings


•1 pound medium shrimp, peeled and deveined

•2 tablespoons olive oil, divided

•Kosher salt and freshly ground black pepper, to taste

•2 cloves garlic, minced

•1 small onion, diced

•2 cups shredded green cabbage

•1 carrot, peeled and grated

•3 cups baby spinach

•2 tablespoons chipotle pepper, in adobo sauce

•1/4 teaspoon oregano

•1/2 teaspoon cayenne pepper

•12 (6-inch) corn tortillas, warmed

•2 cups Monterey Jack cheese

For the jalapeño cream sauce:

•2 tablespoons unsalted butter

•2 tablespoons all-purpose flour

•1 1/2 cups chicken broth

•3/4 cup sour cream

•2 jalapeños, seeded and minced

•1/2 teaspoon garlic powder

•Kosher salt and freshly ground black pepper, to taste

•1/4 cup chopped fresh cilantro
I added in about 1 cup of shredded Mexican Cheese


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
(I poured all the sauce over mine since I made them in advance and it worked out perfectly)

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Wednesday, August 5, 2015

Roasted Veggie Rice Bowls + Avocado Dressing

Matt and I have been trying to be more conscious about what we eat and in turn eat less meat.  This is easy for me because I love a vegetarian meal.  I have been really proud of Matt though because he has stuck with it and he says he feels better from what he is eating.  
This dish came about as a way to clean out my fridge.  Sometimes I over do it at the Farmers Market- real shocker.  All the produce always looks so gorgeous and I end up buying more than we need for the week.  I pulled all our week old veggies out and roasted them last night.  Then I had the idea to make sort of a rice veggie bowl, that of course needed dressing.  As you know I prefer not to use store bought dressing.  Homemade just tastes so much better.  This avocado green goddess dressing is delicious.  It pairs perfectly with the roasted veggies and rice.  This is a meat free dinner that is full of so much flavor.  Feel free to use any combo of veggies or even use quinoa or brown rice instead of white rice.

I also wanted to mention two kitchen items I love and use every time I roast veggies.  Silpat mats + gold baking sheets.  The silpat mats are silicone mats you put on your baking sheet before you bake.  I am obsessed with mine.  They make it so your pan doesn't get ruined from spills and clean up is easier.  I have the small and large size and use them practically everyday.  You can wash them by hand and they are also dishwasher safe.  As far as baking sheets I swear by the Williams Sonoma Gold baking sheets.  

|| R O A S T E D  V E G G I E  R I C E  B O W L S   +  A V O C A D O   D R E S S I N G ||

- 1 head of broccoli chopped
- 3 squash sliced
- 1 pint cherry tomatoes
- 1/2 head purple cabbage
- 1 can cannellini beans or really any type of bean
- 1 cup cooked rice


-  1 ripe avocado
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- juice of one lemon
- 1 garlic clove minced
- 1/3 cup olive oil
- 2/3 cup water
- salt and pepper

Puree all in blender or food processor.

Toss veggies with olive and salt and pepper.  Roast at 375 degrees about 30 minutes or until cooked.
Assemble veggies and rice in a bowl and serve with dressing,

Wednesday, September 2, 2015

Crunchy Thai Salad + Spicy Peanut Dressing | Nordstrom Clearance Sale

I think by now you all know I love a good salad.  Salads are my favorite thing to make and eat.
This chopped Thai Salad is so darn good.  The crunchy veggies paired with the slightly spicy peanut butter dressing is such an amazing combo.  I came across the recipe on Pinterest and made w few changes.  Since the veggies are crunchy this salad will save in the fridge for a few days without getting soggy.  I do recommend not using all the dressing at once if you plan to save it. I ate this for lunch but if you wanted a heartier meal this would e great with some chicken or shrimp.  It is a great end of Summer salad and way to use up veggies in your fridge!

|| C R U N C H Y  V E G E T A B L E  T H A I   S A L A D ||
adapted via Feasting at Home

-1/2 head purple cabbage shredded
- 1/2 head green or napa cabbage shredded ( you can also use the pre shredded bag kind)
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 cup snap peas, chopped
- 1 cup shredded carrots
- 3 green onions sliced
- 1/2 English cucumber sliced
- fresh mint chopped
- fresh basil chopped
- roasted salted peanuts chopped

S P I C Y  P E A N U T  B U T T E R  D R E S S I N G ||

Juice of 1/2 orange
juice of one 1 lime
1/4 C honey ( or agave)
2 Garlic cloves
3 Thin sliced disks of Ginger peeled ( about 1 ½ T)
¼ C vegetable oil
1 T toasted sesame oil
1 T soy sauce
1 tsp sriracha
3-4 T  peanut butter

Place all dressing ingredients in a blender and puree.  
Pour over chopped veggies and toss.  Serve with chopped peanuts and extra chopped fresh mint and basil on top.

I wanted to mention the Nordstrom Clearance Sale started today.  Stuff goes fast so shop early!
Below are a few of my women's favorites.  I will round up kids, men and home favorites later this week.  
This dress and this dress I own and are great!

Thursday, June 9, 2016

Thoughts For Thursday

One week from Saturday we are headed back to St Maarten.  We went last year for 5 days and this year we decided to do a full week.  There was so much we didn't get to see or do because we were lazy our first few days.  So I want to know from anyone who has traveled to St Maarten what are your favorite spots, restaurants, beaches etc!  We want to see and do it all this time!
Two Recent OOTD's.
My addiction with off shoulder outfits continues.  I bought this dress on a whim from the Junior's section and I really like it.  It is lightweight material and I like the looser sleeves. I am wearing a size small in the dress, runs TTS.

This Equipment Blouse is currently 40% off.  Size down runs on the large side, I am wearing XS.
It also comes in white.

This picture of Frances Moon makes me smile every time I look at it. I kid you not she accessorized all this by herself down to the phone and purse.   And her sassy stance just makes it even better.  

Thanks to the rec from my friend Caycee I ordered these hair vitamins and I really feel like they are working on my hair.  I have been taking them a little over a month and I feel like my breakage is not so bad and they are helping my hair to grow.

I can't believe Sterling is done with Kindergarten, sniff sniff.  He seems so grown-up all of a sudden.  The good news is he still loves to cuddle and I am soaking up every minute of that.   I am excited for a fun Summer with him.

Selfie in my favorite mirror (from Crate and Barrel) at my parent's condo.  Plus this tee shirt is on repeat every week. 
Tee Shirt (wearing size 1) + Necklace

I made a spin on my Roasted Veggie Rice Bowls and subbed Quinoa for the rice and they were so good.
For the veggies I did roasted broccoli, sweet potatoes, purple cabbage, and avocado with green goddess dressing.

I love this idea of a hummus salad.  I eat hummus most days for lunch and I want to try this out.

I stopped by the Celadon Warehouse with the kids this week and they had some really cool stuff.  Every Sunday they have a fun Warehouse Event where you can take an additional 20% off prices.  They also have food trucks, jump castles and local vendors!  A fun Sunday activity with or without kids!
The event is at the warehouse not the actual store- the warehouse is located at 2221 Noisette Blvd)
The kids really wanted this bench:)
 and I fell in love with this teak table and stools.
Celadon just revamped their online site too and now anyone can shop not just locals! 
I am obsessed with these Vintage Turkish Yastik Rugs.  
I really want one for our house.

I also love these Charleston glasses.  How cute would these be for entertaining or as a gift? 
Also yes please to these Rebecca Atwood Pillows.
I just downloaded The Nest to read next.  I can't wait to have some down time to read while on vacation.  These days I have been too tired at night to read more than a couple pages.  I am hoping to read a few books while we are  gone.

Happy Almost Weekend!