Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Tuesday, January 31, 2012

Super Confetti Quinoa

1 cup quinoa, rinsed
1/2 onion, diced
3 cloves garlic, minced
1 ¼ cups water
2 carrots, peeled and shredded
2 kale leaves chopped
½ cup raw sunflower seeds
1 tablespoon chia seeds, mixed with ½ cup water
1-2 tbs sunflower oil (olive oile works too)

Combine the chia seeds with the 1/2 cup of water and set aside. Heat a skillet to medium, and lightly coat with 1/2 tbs of oil. Add quinoa and toast for 3-5 minutes, stirring frequently. In a separate larger pan, heat 1 tbs of oil spray medium heat then sautee the onion and garlic, cook for 5-7 minutes. Next add the toasted quinoa and 1 1/4 c. of water to onion garlic. Bring to a simmer then reduce heat to low and cover. Cook for 30 to 35 minutes.

While the quinoa is cooking combine carrot, kale sunflower seeds and seasonings in a bowl then add to the quinoa mixture along with the chia seed water mixture and cook until the water is absorbed.

Once the quinoa is cooked and the kale is soft it is ready! This tastes amazing with hummus and fresh cucumber or even a sliced bell pepper! I would suggest using a tortilla instead of flat bread because the quinoa falls out of the flat bread. I will be making this again very soon as a wrap!

Monday, January 16, 2012

Quinoa Stuffed Squash

2 squash halved, seeds removed
1/2 cup quinoa, rinsed
1 cup water
1 zucchini, diced
1/4 onion, diced
3 garlic cloves, diced
1/4 cup romano or parmesan cheese
olive oil or sunflower oil
1 tsp dried basil
1 tsp dried oregano 

Heat oven to 400. Pour 1 inch of water into a baking dish and place the squash cut side up. Pour a little bit of olive or sunflower oil S&P on the squash and bake for 35-40 minutes. While the squash is cooking pour 1 cup of water into a pot and bring to a boil. Add the quinoa to the water bring back to boil then cover and simmer for 20 minutes. In a pan heat some olive oil to med heat then add the garlic onion and zucchini until onions are translucent. Once the quinoa is done (the water should be absorbed) add it to the onion mixture along with the basil, oregano, S&P. At this point using a fork check to see if the squash are soft inside. If they are ready, take the pan out of the oven and fill with quinoa mixture then top with cheese and place back in the oven until the cheese starts to crisp. Let cool and enjoy!!!!

Wheat Bran Muffins

Bowl 1
1 1/2 - 2 cups wheat flour
1 1/2 cup wheat bran
1/4 cup sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 tbs. walnut oil
Bowl 2
1 egg
1 tsp vanilla extract
1 cup almond milk
Add Last
1 cup. raisins, blueberries, sliced chopped apples or  peeled chopped bananas
1/2 cup pecans or walnuts

Preheat the oven to 350. Use a In a large bowl mix together dry ingredients. In a smaller bowl mix the wet ingredients. Slowly add the wet ingredients to the dry stirring until the dry ingredients are moist. Fold in your choice of fixins (this time i used raisins, least time I used blueberries and pecans). Pour 1/4 cup of mixture into a non-stick muffin pan (spray first with olive oil). Bake for 30 minutes. Let cool and serve.

Wednesday, January 11, 2012

Udon Noodles with Thai Peanut Sauce

Oh Thai peanut sauce how I love thee! I swear you can put a good peanut sauce on just anything and it will be delicious. The ingredient that makes this sauce a hit is red curry paste.
I'm kind of a wuss when it comes to spice so I have been adding a little more spice each time I cook a dish. If you like less heat use one 1 tbs of paste to start, you can always add more as you go. A few other recipes that I love using red curry paste are Red Curry Butternut Squash & Tomato Basil Curry Soup

Peanut Sauce
1 cup full fat coconut milk
2  tbs of red curry paste
1/2 cup peanut butter
2 tbs apple cider vinegar
1/4 cup of water

Mix the curry paste in the water and whisk until all clumps are gone. Next put all ingredients into a pot, bring to a simmer stirring constantly. Let is simmer for about 5 minutes then remove from heat. Remove from heat and set aside. If it's not spicy enough just add more curry paste and stir well.

Udon Noodles with Thai Peanut Sauce
6oz udon noodles
2 celery stalks, sliced
2 garlic cloves, chopped
1 1/2 tsp of ginger
1/4 onion, chopped
1/2 lb fresh green beans, cut in half
1 cup shredded carrots
2 cups bean sprouts
2 cups napa cabbage, sliced
1 head of broccoli, discard stalks (optional)

In a wok or large pot saute ginger, onion and garlic for 3-5 minutes. Then add the green beans and celery another 3-5 minutes. While you are cooking the veggies cook the Udon Noodles according to the directions on the package. Once the noodles are done drain and set aside. Add the bean sprouts, shredded carrots and cabbage to the pot of veggies on the stove, cover and cook for 5 minutes. Stir then vegetables then add in the noodles and peanut sauce. Mix everything well making sure to coat everything in the peanut sauce. Serve warm and top with chopped cashews and green onions. 

Monday, January 9, 2012

Eggplant, Zucchini Pasta with Balsamic, Goat Cheese Dressing

1 eggplant, cubed
3 zucchini, cubed
5 tbsp. balsamic vinegar
10 mint leaves, minced
4oz of goat cheese
1 box of spiral pasta
S&P & Red Pepper Flakes

Preheat the oven to 450. In a large bowl toss the zucchini and eggplant with a little olive oil and salt and pepper. Place veggies on two separate baking pans (pans should be sprayed with non stick olive oil) and bake for 15-20 minutes. While the veggies are cooking mix place the mint, balsamic and goat cheese in a mixing bowl and whisk until all cheese clumps are gone and set aside. Cook the pasta drain and place in a large bowl then add veggies and balsamic sauce and toss to coat.

*Bake the mushrooms with the veggies for pasta to save time. 

Stuffed Shrooms
2 oz goat cheese
1/2 cup shredded romano cheese
3 green onion, sliced
2 tbs sour cream
8oz of mushrooms, cleaned and stems removed

Mix all of the ingredients (except the shrooms) in a large bowl. Fill the mushrooms and bake at 450 for 15-20 minutes.

Thursday, January 5, 2012

Ginger, Garlic Barley with Brussel Sprouts Edamame & Spinach

This was my first time making barley and think I used a little too much water but in the end it tasted pretty darn good. This is a recipe I got from Whole Living and made a few adjustments. I doubled the barley in the Whole Living recipe so I would have more leftovers which could have been why it was watery so I adjusted the water in the ingredients below in hopes you don't have the same problem. I also started with 2 cups of spinach and after dinner decided to add more to my leftovers.

3 1/2 cups of water
1 cup barley
1 lb brussel sprouts, halved
1 1/2 cups of frozen shelled edamame
3-4  cups of spinach
1 tbs of diced ginger
4 cloves of garlic
1/2 cups chopped cashews
S & P

Bring the water to a boil and a touch of salt. Add the barley, simmer, cover and cook for 40 minutes. Keep checking to make sure you have enough water and add more if needed (no more than 1/2 cup more). Once the barley is done turn to low and add edamame. In a separate large pan/pot sautee the garlic and ginger for 2-3 minutes on low/med heat. Add the brussel sprouts and cook for about 5 minutes or until tender. Add a touch more olive oil then add the spinach and cashews. Cover and cook until the spinach starts to wilt. Once the spinach is wilted add the barley mixture and season with S&P. 

Tuesday, January 3, 2012

Quinoa Burgers with Yogurt Chive Sauce

1/2 cup uncooked quinoa
1/2 cup chopped carrots
1 can white beans
1 egg
1/4 cup bread crumbs
8 green onions, sliced
*season with  S&P, garlic powder, cumin and cajun seasoning*

Yogurt Chive Sauce
1 lemon, squeezed
1 cup plain non fat yogurt (Greek or regular)
2 tbs of tahini (optional)
*season with  S&P, garlic powder and a touch of olive oil*

Whole wheat pitas, cut in half
Cherry tomatoes, halved
1/2 English cucumber sliced thin

Bring 3/4 cup of water to boil and add quinoa. Bring to a simmer and cover until the water is absorbed (about 10-15 minutes). Set aside to cool down. While the quinoa is cooling chop the green onion and separate into two piles. Place the carrots into a food processor and chop until pretty shredded. Then add the beans, quinoa, green onions and seasoning. Give the mixture a taste to before adding in the egg just to make sure it has good flavor. Next add the egg and bread crumbs. Spray a baking pan with non-stick olive oil spray. Make 6-8 patties and place them on the pan. Place in the fridge for 20 minutes and preheat the oven to 400.

While the patties are setting in the fridge make the yogurt sauce. Combine the remaining green onions with the Yougurt Chive Sauce ingredients above. Place in the fridge. Place the baking sheet with the quinoa patties into the oven and bake 10-15 minutes on each side. Keep an eye on them but make sure they crisp up a bit. Once the patties are done spread the Yogurt Chive Sauce in the pita and fill with tomatoes, cucumbers and half a patty in each half of pita. Yum!

*The patties don't look very appetizing before they are cooked but don't worry they taste awesome. Don't hold back on the seasoning to help with the flavor. Delicious and nutritious!

Buckwheat Pancakes with Blueberry Sauce

1 cup buckwheat flour
1/2 cup white flour
1 1/2 cups almond milk
1 egg (optional)
3 tbs brown sugar

Mix all ingredients in a large mixing bowl and let stand while you heat up the skillet. If the batter is to thick add a little more milk.

For Syrup:
2 cups frozen blueberries
1 tbs corn starch
1 tbs maple syrup

While the pancakes are cooking add the blueberries to a sauce pan over medium heat. Once the juice starts to form add the corn starch and cook down until you have blueberries with a thick sauce. Then add the syrup for a little more sweetness.

Top the pancakes with the blueberry mixture and either crumbled pecans or walnuts and serve. No need for additional syrup.

Monday, January 2, 2012

Green Bean & Goat Cheese Salad

4 cups of mixed greens
1 lb of fresh green beans, cleaned and ends trimmed off
1/4 cup chopped red onions
2 garlic cloves
1 fresh squeezed lemon
lemon pepper
8 oz cherry tomatoes halved
8 oz goat cheese, crumbled
1/4 cup sliced almonds

1 fresh squeezed lemon
lemon pepper
1/4 cup white wine vinegar
1 tbs sunflower oil
salt and lemon pepper.

Toss the green beans in lemon juice from 1 lemon, lemon pepper and a little olive oil. Sautee garlic and onion for 5 minutes then pour the green bean mixture into the pan and cook for10-15 minute or until they look tender. Remove from oven and let cool.

While the green beans are cooling make the salad dressing. My measurements are not exact but just taste as you go and keep the oil to a minimum. Then in a separate bowl add some mixed greens and a few halved tomatoes. Add green beans then top with goat cheese, almonds and dressing.

*makes 2-4 salads

Flat Bread Mini Pizzas

Roasted Pepper Mini Pizza
- pesto
- sliced roasted red bell peppers
- sliced pepperoncini

- feta cheese
Spread pesto on the bread then top with the following ingredients. Bake at 450 for about 10 minutes or until cheese is starting to brown.

Zucchini Squash Mini Pizza
- pesto
- 1 sliced zucchini
- 2 dollops of ricotta cheese
- sliced katamala olives
- a little parmesan

Spread a little pesto on the bread. Toss the sliced zucchini and squash in a little olive oil then place on the bread and top with the rest of the ingredients.
Bake at 450 for about 10 minutes or until cheese is starting to brown.

Use any type of flat bread or pita for these pizzas. 

Black Bean, Corn & Tempeh Lettuce Wraps

1 can black beans, rinsed and drained
6 ears of corn, with corn cut off (or 2 cans of corn)
1 red bell pepper, diced
2 tomatoes, diced
1/4 cup of cilantro, chopped
1 lime, juice squeezed
1/4 red onion, diced

Seasoning: paprika or chili powder, salt, pepper, garlic powder, cumin (add all seasonings to taste to your liking, for extra spice use some red pepper flakes)
a few splashes of Chalula

Mix all of the ingredients above, except the tempeh) in a large bowl. The longer this sits the better it tastes!

1-2, 8 oz package of organic 3 grain tempeh
1 head of ice berg lettuce
1-2 sliced avocados

Heat an olive oiled pan on the stove then add the tempeh. Add the same seasoning from above seasonings and a few tbs of water to the pan and cook until the the tempeh is warm and the seasonings are into the tempeh. Once this is done peel the leaved of iceberg off, place the bean mixture in then the warm tempeh and top with sliced avocado. Yum!

*If you are a meat eater use ground turkey instead of tempeh but make sure to cook through.

Lentil, Kale, Root Veggie Stew

1 butternut squash, peeled and cut into cubes
2 turnips, peeled and cut into cubes
 6 golden beets, peeled and cut into cubes
2 cups green lentils
1 cup of baby carrots
4-6 kale leaves, remove stem and chop leaves
1/2 onion chopped
4 garlic cloves, diced
S&P + tarragon
4 cups of water
Olive oil

Place some olive oil in the bottom of a large pot. Saute the onion and garlic on low heat until the onions are translucent. Next add the lentils, stir around and then add the water. Bring the water to a boil then return to simmer. Once the water is simmering and add in the squash, turnips and the beets. Cover and cook for 20-25 minutes. Then add in the chopped kale and carrots and cook for another 10-15 minutes. The stew will be done when the vegetables are soft and most of the water is absorbed. * You can season this soup with just about anything like garlic powder, thyme, tarragon etc. The flavors from evertyhing above give this dish a sweet but savory taste. Also if you want you can pre-cook the butternut squash in the oven to make it softer prior to cooking.

Homemade Granola

2 cups of oats
1/2 cup sliced almonds
1/4 cup coconut flakes
2 tbs flax seeds
2 tbs walnut oil
2 tbs agave nectar sprinkle of cinnamon

 Preheat the oven to 325. Mix all of the ingredients in 1 large bowl. If the mixture is too dry add a little more walnut oil and agave. Spread out granola mixture on a non-stick baking pan(to prevent sticking spread some walnut oil on the pan before baking) and place into oven. Bake on the middle rack for 5-10 minutes constantly spreading the granola around. I have not yet figured out how to make it clumpy like some granola but it is pretty tasty, cheap and convenient and perfect for yogurt! Be careful not to forget about it because it will quickly burn before you know it!