Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

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Tuesday, April 29, 2014

Salad

Mixed bean and veggie salad


1 package pea shoots- roughly chopped

2 cups homemade or canned mixed beans- white northern beans, black beans and pinto- any combination that you like.

2 cups cooked edamame

2 bell peppers finely chopped

2 scallions chopped

1/2 cup red onion chopped

2 cups mixed organic carrots peeled and grated- I get the different colored carrots from Trader Joes.

1 cup chopped cilantro plus 1/4 cup for the dressing.

toss all the veggies and beans in a large bowl. I used a 4 quart bowl. Add the mixture to a salad bowl and drizzle with the dressing. Add salt and pepper to taste.

Dressing:

Juice of two limes or lemon

1/4 cup cilantro

1 teaspoon cumin

1 teaspoon coriander

1/4 cup olive oil or canola

salt and pepper to taste

1 garlic clove minced

mix all ingredients in a bowl and let sit until ready to use.



Side ideas: You could have this salad with chicken or just by itself. We had it with those salt and pepper rice crisps from trader joes. It is a great meal when its too hot to cook.




This recipe was adapted from my sister who lives in Illinois. She loves fresh veggies and beans. She gave me this great idea. Thanks sis!:)

Tuesday, February 25, 2014

Turkey meatballs

Turkey meatballs with ginger lime sauce


For the meatballs:

1/2 cup panko
1 pound ground turkey- I used lean turkey
1 egg white
1 Tablespoon fresh ginger
a pinch of salt
1/4 cup chopped fresh cilantro
3 scallions chopped
1 Tablespoon low sodium soy sauce
2 Tablespoons sriracha hot sauce
2 teaspoons sesame oil

Preheat your oven to 500 degrees. Prepare a cookie sheet with non stick spray and set aside.

In a large bowl add the turkey, panko, egg white, salt, scallions, ginger, cilantro, soy sauce and sesame oil. Mix gently with hands. Then mix in the sriracha sauce with a small spoon. It can get a little spicy on your hands. Shape meatballs into 1/4 cup size. Place them on a cookie sheet. Bake 15-18 min or until the internal temperature reaches 165. I use a digital thermometer to get an accurate temperature.


Ginger lime sauce:

Whisk all ingredients together in a small bowl or measuring cup. Set aside until the meatballs are ready to eat.
3 Tablespoons low sodium soy sauce
1-1/2 teaspoons sesame oil
1 teaspoon fresh ginger
1 scallion chopped
1 Tablespoon lime juice
1-1/2 Tablespoon water

The sides for my dish included: 
I made some jasmine rice. I sauteed  Brussels sprouts in a wok with some rice bran oil. I placed some rice on the bottom of the plate then topped it with three meatballs and added some Brussels sprouts to the side. I then added the ginger lime sauce to the top of the meatballs.

Thursday, February 13, 2014

Granola

Happy New Year everyone! Well it is February now but its been a busy start to the new year. I am finally getting a recipe posted. I hope to get a lot more recipes posted for 2014. Enjoy!

Leaha's homemade granola

4 cups rolled oats

1/2 cup dried cranberries
 
1/2 cup dried cherries

1/2 cup shredded coconut

2 tablespoons coconut sugar

1/2 cup honey


2 tablespoons coconut oil- coconut oil comes as a solid so I melt it for about 30 seconds in the microwave.

 I add the coconut oil to my measuring cup first then add the honey and it comes out of the measuring cup a lot easier!

In a large bowl I mix all the dry ingredients. Then I add the wet ingredients and mix well.

preheat the oven to 350.

I start with half the amount on a cookie sheet about 2 cups.
Just make sure you have a nice thin layer on the sheet. If the layer is too thick the oats will not toast evenly. Then put it in the oven. It will be in the oven for a total of 40-45 min. You will stir the mixture every 15min. When it looks nice and golden brown it is done. Let the granola cool for 10min. Then I do the second batch.

Store it in a plastic sealed container on the counter for a few days. It probably would last a week but its gone too fast for it to last that long;) It is great on top of yogurt in the morning or on some vanilla ice cream for dessert.