Category Archives: Vegetarian

Kale and Red Pepper Fried Rice

Jasmine rice is fried in toasted sesame seed oil along with freshly chopped onion, kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Technology makes me want to throw things against the wall.

One might think that since I am a blogger, I get it. One would be wrong. One would be super duper wrong.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

On Tuesday and well into Wednesday my site crashed. Like big time. If you’re a regular reader (I hope you are!) you probably noticed, and just in case you were planning on making one of my recipes for dinner on Tuesday and I ruined it I am so super sorry! I didn’t mean to, I swear!

Somewhere up in the clouds Maebells just got lost for a while. Luckily, it is back up and running now. But it did make me realize how very much I do enjoy this little virtual friendship we have here. I like you guys, like a whole lot, so it kind of threw me off my game to suddenly not be able to share things with you. Super fabulous things like this crazy easy Kale and Red Pepper Fried Rice!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Last weekend I wanted something for lunch that was healthy and filling but I wasn’t feeling a salad. Fried rice totally fit the bill (when does fried rice not fit the bill?!) instead of going the normal peas and carrots route I opted for freshly sliced kale and little red sweet peppers. The result was a totally fantastic grown up version of fried rice.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

This is a great vegetarian meal by itself, or you could throw in shrimp or chicken for a tasty change up. Then of course, if you want to go all out you can make it with this Kung Pao Chicken for the ultimate Asian inspired feast!

Kale and Red Pepper Fried Rice
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Jasmine rice is fried in toasted sesame seed oil along with freshly chopped kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!
Ingredients
  • 2 cups cooked jasmine rice (very dry, works best if it is a couple days old)
  • 2 cloves of garlic, minced
  • 2½ tablespoons sesame oil
  • 2½ cups chopped kale
  • 1 small onion, chopped
  • ¼ cup sweet red pepper or bell pepper, chopped
  • 1 egg
  • ⅛ cup reduced sodium soy sauce
Instructions
  1. Heat a large skillet or wok to medium high heat.
  2. Heat 2 tablespoons of oil in skillet and add minced garlic. Stir garlic approximately 30 seconds or until fragrant.
  3. Add rice to skillet and do not stir, let it cook approximately 1-2 minutes until it begins to lightly brown.
  4. Stir rice, add red pepper and onion, let it cook another minute. Rice should be lightly browned at this point.
  5. Add kale, stirring as you go, kale will shrink up a lot as it cooks, about 30 seconds.
  6. Push rice to one side of the skillet and add the last ½ tablespoon of oil to skillet. Crack egg directly into skillet and scramble it.
  7. Mix egg into fried rice and add soy sauce.

 

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve

 

 

 

Cheddar and Summer Squash Cornmeal Muffins

Cheddar and Summer Squash Cornmeal Muffins

If you have been reading long you know I like to hide as many fruits or vegetables in my recipes as possible. I will eagerly shove some sort of baked good Mr. Maebell’s way and ask with unmasked anticipation “So what do you think?!” when he gives me some sort of approval I blurt out “Guess what’s in it?!” Then he looks at me fearfully until I answer.

This time was no different. When Mr. Maebell got home from work I shoved one of these beauties in his mouth before he even said hello. As he was still chewing his eyes got big and I got a thumbs up. “There are THREE WHOLE SQUASH in there!” I yelled.

Cheddar and Summer Squash Cornmeal Muffins...totally delicious! www.maebells.com

He was way less excited about that then I was.

Three whole squash! I thought that was pretty impressive. Of course, the vegetables are balanced out with some cheese and butter. Magical things happen when cheese and butter are involved, right? :) These are seriously easy and seriously good. It just tastes like good ole comfort food! And a huge plus is that they come together very quickly!

Cheddar and Summer Squash Cornmeal Muffins

Add these to your menu for next week, you won’t be sorry!

5.0 from 1 reviews
Cheddar and Summer Squash Cornmeal Muffins
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup corn meal
  • ½ cup AP flour (I used GF Bisquick)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup packed shredded squash (three small/medium squash)
  • ½ cup shredded cheddar cheese
  • 1 egg, beaten
  • 3 tablespoons butter, melted
  • ¼ cup sour cream
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 400
  2. Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
  3. Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
  4. Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into muffin tin, filling ¾ full. (I used an ice cream scoop)
  5. Bake 12-15 minutes until they are lightly brown and set.

 

Caprese Galette with Balsamic Vinegar Reduction

Caprese Galette with Balsamic Vinegar Reduction

Don’t you let that fancy name scare you away! You won’t believe how simple this recipe is! This recipe caused me to frantically rearrange my whole blogging schedule for the week. It is so darn good, I had to tell you about it right away!

I bought some big beautiful tomatoes and a giant bunch of basil from the farmers market this weekend so for an easy, light lunch yesterday I decided to do something Caprese inspired. I had been kicking the idea of a galette around for a few weeks but hadn’t got around to make it yet. I knew this would be the perfect opportunity.

Caprese Galette with Balsamic Vinegar Reduction

This is so easy to throw together. A simple pie crust is rolled out, topped with thick slices of fresh mozzarella and tomato. Fold your edges over and bake for 20 minutes. Top with an easy Balsamic Vinegar reduction and chopped basil. That is it!

Caprese Galette with Balsamic Vinegar Reduction

This is, hands down, my favorite way that I have had tomatoes all summer. I could seriously eat the whole thing. I do think the Balsamic Reduction adds a very nice touch, but I don’t think it is totally necessary if you want to skip that step. Fresh tomatoes and mozzarella make an incredible combo on their own, so either way works great.

Caprese Galette with Balsamic Vinegar Reduction

Just a couple tips: I made a homemade pie crust for this, but store bought pie crust or puff pastry would work beautifully if you don’t have to worry about making it gluten free.

There will likely be some moisture when you remove this from the oven. That is okay, just carefully drain it off. If you use low moisture mozzarella that will help with this.

5.0 from 1 reviews
Caprese Galette with Balsamic Vinegar Reduction
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the crust:
  • 1 cup flour (I used gluten free Bisquick)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup solid coconut oil
  • 4-6 tablespoons ice cold water*
  • For the Filling:
  • 1 ball low moisture fresh mozzarella
  • 2 fresh tomatoes
  • salt and pepper to taste
  • For the Topping:
  • ¼ cup balsamic vinegar
  • 1 handful freshly chopped basil
Instructions
  1. Preheat oven to 400
  2. In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is course. Add in water one tablespoon at a time while mixer is running until you get a nice soft, moldable consistency.
  3. Spray a baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands. Just form a large circle, it doesn't have to be perfect.
  4. Top with sliced mozzarella and sliced tomatoes. Add salt and pepper to taste.
  5. Carefully fold over the edges of the dough.
  6. Bake 20 minutes.
  7. To make the balsamic reduction:
  8. Heat a small skillet to medium high heat. Add balsamic vinegar and bring it to a simmer. Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half. Remove vinegar from heat and let cool.
  9. To assemble: After the Galette has cooked 20 minutes remove from oven. If there is any moisture in your pan carefully drain it off. Let cool on a wire rack. When ready to serve top with balsamic reduction and freshly chopped basil.
  10. *I needed 6 tablespoons, but I was using gluten free flour. If you are using a different kind of flour you may not need as much liquid.

 

Greek Salad Wraps with Roasted Red Peppers

Greek Wraps with Roasted Red Peppers

My lunch is painfully plain. It is the same every single day. I have a Greek salad, or at least what I call a Greek salad. Baby spinach, cherry tomatoes, cucumber, feta, olives and dressing. I like it, I really do. Those are some of my favorite flavors, but lets face it, everyone needs a little variety every now and then!

Since those basic salad ingredients are staples in my house I decided to change it up a bit. Instead of a boring old salad in a bowl I threw it in a wrap, added some goat cheese and roasted red peppers. Turns out, it was just the mix up I needed. It was healthy, refreshing, and full of flavor! It was also very filling! I ate this for dinner one night and almost couldn’t finish the whole thing, almost. ;)

Greek Wraps with Roasted Red Peppers, healthy and delicious!

You can totally adjust this based on your personal preferences or what you have on hand. But I warmed an Udi’s tortilla (they are gluten free) but you can use whatever brand you prefer. I threw in some nice chunks of goat cheese, sliced baby bella mushrooms, roasted red pepper and let it all get nice and warm. Then I slid the wrap out of the skillet and added the spinach, olives, feta and cucumbers. You can add the ingredients all at once, but I didn’t want my spinach to wilt while I was warming the tortilla. Again, personal preference is key here! :)

Greek Wraps with Roasted Red Peppers

I didn’t add any dressing or spreads since all of the vegetables were so fresh and juicy and the two cheeses provide the perfect balance of creamy, melted goodness!

Just in case you’re in a salad rut like me, keep this one in mind! Salads magically become more fun when you put them in a wrap!

Greek Wraps with Roasted Red Peppers #healthy #easy

5.0 from 2 reviews
Greek Salad Wraps with Roasted Red Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large tortilla shell (I used Udi's gluten free)
  • ¼ cup sliced roasted red pepper (about ¼ a pepper)
  • ½ cup baby spinach
  • ¼ cup sliced baby bella mushrooms
  • ¼ cup sliced cucumber
  • 2 tablespoons goat cheese
  • 2 tablespoons feta
  • 2 tablespoons sliced olives
  • 1 tablespoon chopped green onions
Instructions
  1. Heat a large skillet over medium heat.
  2. Lightly spray skillet. Place wrap in skillet.
  3. Lay the goat cheese, feta, sliced mushrooms, green onions, and roasted red peppers on the wrap. Let wrap cook 30 seconds - 1 minute or until wrap is lightly brown and the cheese has started to melt.
  4. Remove wrap from skillet and add spinach, cucumber, and olives.
  5. Wrap tightly and slice.
  6. This is excellent with a little hummus on the side!

Looking for other healthy quick dinner ideas? Try this Grilled Zucchini Hummus Wrap or this Spicy Avocado Spinach Quesadilla!

Grilled Zucchini Wrap

Grilled Zucchini Hummus Wrap

Spinach and Avocado Quesadilla

Spicy Spinach and Avocado Quesadillas

 

Sweet Corn Salad with Cherry Tomatoes and Lime

Grilled Sweet Corn Salad with Tomatoes and Lime

If you follow me on Instagram you know I am a total sucker for the Farmers Market. My Saturday morning ritual is to make the trip downtown, fight someone over a parking spot, circle the whole market twice, scope out what looks good, load my arms as full as I possibly can, then hitting up this little coffee shop on the corner.

I love it. It just seems like such a great way to start the weekend. There is usually a band playing from one of the upper floors of the downtown shops. It is the only time this place we live in now actually reminds me of the town I grew up in. The community, the fellowship, the good food. I love it all.

Grilled Sweet Corn Salad with Tomatoes and Lime

Last week I ended up with a load of sweet corn because I just couldn’t help myself. I knew from the start I wanted to grill it. I just didn’t know what else I wanted to do. Ultimately, I settled on corn salad because the tomatoes I had were absolutely perfect and I knew the combo would be amazing.

It definitely did not disappoint. I grilled the sweet corn, cut it off the cob and threw in some halved cherry tomatoes, a chopped bell pepper, lime juice, cumin, garlic salt, and a little pepper. I topped the salad with a little crumbling cheese and some chopped green onions and cilantro. We ate this with steak, but the leftovers were great with tortilla chips or in a quesadilla.

Grilled Sweet Corn Salad with Tomatoes and Lime

5.0 from 3 reviews
Sweet Corn Salad with Cherry Tomatoes and Lime
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 ears sweet corn
  • 2 cups cherry tomatoes, halved
  • 1 green bell pepper, seeded and chopped
  • ½ lime, juiced
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon garlic salt
  • ¼ cup chopped green onions
  • ¼ cup Queso fresco (or other mexican crumbling cheese)
Instructions
  1. Soak the unshucked ears of sweet corn in water for 20 minutes. (This will prevent the corn from burning the outside before it cooks all the way through) After the corn has soaked remove it from the water and lightly pat dry with a paper towel.
  2. Heat your grill to medium heat. Place the corn directly on the grill and let cook for 25-30 minutes, rotating every 10 minutes.
  3. Remove corn from grill and let it cool
  4. Meanwhile, chop the tomatoes and bell pepper. Place them in a large bowl.
  5. When corn has cooled enough to handle remove the husk and silk (it should easily come off). Then carefully cut the corn off the cob and place it in the bowl with the tomatoes and bell pepper.
  6. Sprinkle with cumin, pepper, and garlic salt and squeeze a lime over the top. Stir until everything is evenly coated.
  7. Top with green onions and the crumbling cheese. Garnish with cilantro if desired.

 

 

Black and Blue Crisp with Oatmeal Pecan Topping

Black and Blueberry Crisp with Oatmeal Pecan Topping

As you can tell by my teeny tiny dessert section on this blog, we don’t do a lot of desserts around here. Don’t get me wrong, we eat plenty of sweets, like granola bars, sweet breads, or fancy granolas. We just don’t do very many traditional desserts. The main reason is lack of self control. There are only two of us and we know no limits. So, in order for my skinny jeans to continue to fit, we just forgo them.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Or at least we did…until these blackberries kept staring at me. They were just begging to be made into a fancy, warm, ooey, gooey, sweet, sticky fruit crisp with a perfect crunchy topping. So, one Sunday afternoon I decided to make it happen. The result? A-mazing. Seriously. So good. So good, in fact, that I ate it…ate almost all of it.

Oops.

Black and Blueberry Crisp with Oatmeal Pecan Topping

Don’t judge.

But once I put the ice cream on it for the photos what was I supposed to do?! It would be irresponsible to let food go to waste. Right?

See, I told you, total lack of self control.

There was a very small portion left for Mr. Maebell when he got home. He inhaled  it and requested that I please make more.

No problem. No problem at all!

Black and Blueberry Crisp with Oatmeal Pecan Topping

5.0 from 3 reviews
Black and Blueberry Crisp with Oatmeal Pecan Topping
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Filling
  • 2 cups fresh blackberries
  • 1½ cups fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • For the Topping
  • ½ cup old fashioned oats (I used gluten free oats)
  • ¼ cup flour (I used gluten free flour)
  • ¼ cup chopped pecans
  • 3 tablespoons brown sugar
  • 2 tablespoons of butter
Instructions
  1. Preheat oven to 350
  2. In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered.
  3. Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.
  4. Pour berries into pan.
  5. Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
  6. Pour the oatmeal topping over your berries, making sure to distribute it evenly.
  7. Bake 20 minutes and serve warm with ice cream.