Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [69]
Fill a large saucepan with water and bring to a boil. Add the potatoes, return to a boil, reduce the heat, and gently boil until the potatoes are tender but firm, about 10 minutes. Drain and set aside to cool.
In a large mixing bowl, add the cucumber, olives, cherry tomatoes, red onions and capers. Once the potatoes are cool, add to the cucumber mix. Mix in the parsley. Toss all of the ingredients together. Drizzle with Julie’s Balsamic Dressing. Sprinkle with feta.
Srv: 185 g | Cal: 230 | Fat: 13 g | Sat Fat: 2 g | Col: 0 mg | Carb: 20 g | Fib: 4 g | Pro: 5 g
Barley and Red Bean Bowl
Barley is so underrated in my opinion, both for its health benefits and sweet, nutlike flavor. The Barley and Red Bean Bowl is my updated version of a traditional Southern dish, red beans and rice. When I make this, my son won’t leave for school unless I pack leftovers in his lunch.
MAKES 6 SERVINGS
3 cups (720 ml) vegetable broth
1 cup (200 g) uncooked pearl barley
1 (14-ounce/400 g) can red kidney beans, drained
and rinsed
½ cup (75 g) chopped yellow bell pepper
½ cup (75 g) chopped green bell pepper
2 tablespoons vegan Worcestershire sauce
¼ cup (60 ml) olive oil
1 garlic clove, minced
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
In a medium saucepan, bring the broth to a boil. Add the barley and stir. Cover tightly and reduce the heat to low. Simmer 35 to 40 minutes, or until barley is tender and the liquid is absorbed.
In a large bowl, combine the beans and bell peppers. In a small bowl, prepare the dressing by whisking together the Worcestershire sauce, oil, garlic, and parsley. Add the barley to the bean mixture and mix well. Drizzle with the dressing and add salt and pepper, to taste.
Srv: 244 g | Cal: 380 | Fat: 3.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 69 g | Fib: 22 g | Pro: 20 g
Roasted Curried Cauliflower
Cauliflower can be so underappreciated—but it’s really one of the most versatile vegetables. Sometimes I cook it as a side dish, other times I put it in a spinach salad, and every so often, I add it to my morning tofu scramble. Here’s a simple recipe that will show you that cauliflower can have a spicy side.
MAKES 4 SERVINGS
¼ cup (60 ml) olive oil
2 garlic cloves, minced
2 teaspoons curry powder
¼ teaspoon chili powder
¼ teaspoon red pepper flakes
Pinch of salt and pepper
1 head cauliflower, cut into florets
1 tablespoon minced fresh parsley
Preheat the oven to 350˚F (180˚C).
In a large bowl, whisk together the oil, garlic, curry powder, chili powder, red pepper flakes, salt, and pepper. Add the cauliflower and toss until well coated. Pour into a 13 x 9-inch (33 x 23 cm) baking dish and bake until tender, 25 to 30 minutes.
Srv: 158 g | Cal: 80 | Fat: 5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 9 g | Fib: 4 g | Pro: 3 g
THE SKINNY: CAULIFLOWER—THE ANTI-DEPRESSANT
IT SEEMS AMERICA IS DOWN IN THE DUMPS. MORE THAN 15 MILLION PEOPLE SUFFER FROM DEPRESSION PER YEAR IN THE UNITED STATES. BUT REMEMBER: YOU ARE WHAT YOU EAT. VEGETABLES LIKE CAULIFLOWER WORK TO STABILIZE BLOOD SUGAR, WHICH CAN HELP IN OVERCOMING SIGNS OF DEPRESSION.
Wild Rice Pilaf with Pine Nuts, Currants, and Caramelized Onions
Every household needs a good recipe for rice pilaf. It can be paired with almost any dish and is easily revamped by switching out a few ingredients to complement the main dish. This country recipe just feels inviting.
MAKES 8 SERVINGS
½ cup (80 g) uncooked wild rice
3 cups (720 ml) vegetable broth, divided
½ cup (95 g) uncooked basmati rice
⅓ cup (55 g) dried currants
2 tablespoons grapeseed oil
1 small onion, diced
2 cloves garlic, crushed
⅓ cup (55 g) pine nuts, toasted
2 tablespoons chopped fresh parsley
BITCHWORTHY: IF YOU STEPPED AWAY FOR A PRIMETIME REALITY TV MOMENT AND OVERCOOKED YOUR RICE, YOU CAN OFTEN “SAVE” IT BY SPREADING IT OUT ON A COOKIE SHEET IN A THIN LAYER TO DRY OUT. IF YOU HAVE SOME SPACE, PUT IT IN YOUR FREEZER IMMEDIATELY TO STOP THE COOKING.
Rinse the wild rice