Fiesta Veggie Bowl

Fiesta Veggie Bowl - Recipe by Supper With Michelle - Spanish Rice

If you live in the US, then there's a good chance that you've visited some of the well known fast food establishments called Chipotle's and Moe's...myself included. Well, I wanted to make a Fiesta Veggie Bowl of sorts for those days that I'm craving something like that, but a million times better! :) I've made a simple and oh so fresh chunky Pico de Gallo. I made my version of a Spanish style rice, and also threw in some Pinto Beans for good measure. This is truly just my way of preparing this dish, not necessarily "traditional" in the sense, but very flavorful and oh so good!

Fiesta Veggie Bowl - Recipe by Supper With Michelle - Spanish Rice


Recipe Serves: 2 - 3

Ingredients for Spanish Style Inspired Rice:

1 cup of Long Grain Rice
2 cups of Vegetable Broth
2 Tomatoes (seeded and diced/I used Roma)
1/4 cup of Onions (finely diced)
1/4 cup of Bell Peppers (finely diced)
1 clove of Garlic (minced)
1 pinch of Dried Oregano
1 pinch of Ground Cumin
1 - 2 tablespoons of Olive Oil (or unsalted Butter, if not Vegan)
Sea Salt (I used about 1/4 tsp)

Ingredients for Chunky Pico De Gallo:

The Corn off of 1 cooked fresh Cob(not frozen) 
(boil in a large pot of water for about 10-15 minutes and then take out and let cool) - grilling is also great!

1 cup of Tomatoes(diced)
2 tablespoons of Red Onion (finely diced)
2 tablespoons of Cilantro (roughly chopped)
1 very small Jalapeno (seeded/finely diced)
The juice from half of 1 small Lime
Sea Salt and Pepper to taste

Other Ingredients:

1 cup/can of cooked Beans of your choice(I recommend Pinto or Black Beans)
(I drained and rinsed 1 can of Organic Pinto Beans, placed them in a small pot with about 1 cup of water, 1/4 tsp of chili powder, 1 pinch of ground cumin, and sea salt and pepper to taste. Let them simmer while corn is cooking.)

1 medium Avocado
 2 - 3 cups of Lettuce (I used Romaine)
Fresh Cilantro

Other Topping suggestions:

Monterey Jack Shredded Cheese or Cojita Cheese
Pickled Jalapeno's
Green Onions
Sour Cream
Homemade Guacamole

Fiesta Veggie Bowl - Recipe by Supper With Michelle - Spanish Rice


Instructions:

In a medium size pot, heat oil/butter on a medium heat. Add in rice and allow it to turn slightly golden in color, stirring constantly with a wooden spoon. Then add in onions, garlic, bell peppers, oregano, and cumin. Continue to stir until the onions become translucent and then add in your tomatoes, salt, and vegetable broth. Bring to a boil, then place a slotted lid on top, turn heat down low and allow to simmer for 20 - 30 minutes or until all of the broth has been absorbed. Then take a fork and lightly fluff/stir rice mixture together because the tomatoes will have all floated to the top.

**Please note: I like my rice a little drier/crispy, so then what I like to do is spread my rice onto a lined or lightly greased baking pan in a heated (375 degrees) oven for about 15 minutes and then I turn the oven off, give the rice a stir and let it continue to sit in the oven for an additional 15 minutes. I know this may sound excessive, but for some reason, this extra step helps me to achieve the taste of the rice that I find out in restaurants.

While the rice is cooking you can mix all of the ingredients for your Pico de Gallo in a small bowl.

Now all you need to do is assemble your beautiful bowls together, however you see fit.

Fiesta Veggie Bowl - Recipe by Supper With Michelle - Spanish Rice


Enjoy!!! xoxo

Roasted Cauliflower and Watercress Salad


Roasted Cauliflower and Watercress Salad - Supper With Michelle

Hi everyone! Let me first apologize for my absence. Let's play a bit of catch up shall we?!

For years I had been coping with carpal tunnel syndrome and in March I finally had a minor surgery to correct it. Hooray! I can't tell you what a relief it is to finally be able to sleep all throughout the night without any pain! So...it took several weeks, but things healed well with my hand and my other half was such a dear and took great care of me. But, let me tell you the kicker. Went jogging this past weekend, because of course it's that time of year, and I tripped and fell on...yep! You guessed it! On my hand(s)!! Goodnessgraciousness! To my relief, I didn't mess it/them up too bad, but it scared me a great deal because my hand turned blue and then....PURPLE! Ha! Anyway, iced it up real good and we're back to healing once again. I go for my follow up in a couple weeks and I'm sure my doctor will be giving me the major side eye! :)

Roasted Cauliflower and Watercress Salad - Supper With Michelle


Now, with all of that being said, how are you all doing!? Extremely well I hope!

My favorite time of year is here and I'm happy to share this simple salad that I'm excited to add to my collection. I found the prettiest purple cauliflower at the market and knew exactly what I wanted to make with it. The great thing about it is, it's a salad. Meaning, you can put what ever you want in it, change the dressing to suite your taste, and/or throw in whatever odd ends you may have floating around in that fridge of yours.

Roasted Cauliflower and Watercress Salad - Supper With Michelle

Recipe: Inspiration 
Serves 2

Ingredients:

1 Small Head of Cauliflower (color is your choice/ cut into bite size pieces)
2 - 3 cups of lightly packed Watercress (rinsed and thick stems trimmed)
(Baby Spinach or Baby Kale leaves may be a good substitution if Watercress is not available)

Olive oil for drizzling
1/3 cup of Cooked Quinoa (that has been cooled to room temp.)
1 small Handful of Pecans or Walnuts
2 - 3 Tablespoons of Gruyere Cheese (cubed or shredded)
1 - 2 small Chioggia Beet (thinly sliced)
(These are really optional. I used them more for a pop of color)

Simple Dressing:

2 Tablespoons of Olive Oil
1 Teaspoon of Dijon Mustard
1 Teaspoon of Apple Cider Vinegar
1 Teaspoon of Pure Maple Syrup (Honey or Agave Nectar is good too)
Sea Salt and Pepper to taste

I tend to go light on dressing, but you may want more. :)


Roasted Cauliflower and Watercress Salad - Supper With Michelle

Instructions:

Preheat oven at 400 degrees. Place cauliflower onto a lined baking sheet, and drizzle with a little olive oil. Bake for 15 - 20 minutes or just until soft to a fork. Allow to cool a bit.

In a small bowl, mix all of the ingredients for your dressing. In a medium bowl add your cauliflower, quinoa, cheese, pecans, and dressing. Once that's mixed in well together, then lightly toss in your watercress and beets.

Roasted Cauliflower and Watercress Salad - Supper With Michelle

Serve and enjoy! xoxo

Emilie's Favorite Black Bean Soup & New Cookbook

Emilie's Favorite Black Bean Soup & New Cookbook by Supper With Michelle


When I found out that I would be reviewing Emilie's cookbook "A Clever Cookbook", which is now available on Amazon, I was beyond elated!

I don't remember how I found Emilie's blog, "A Clever Carrot" so many moons ago, but I instantly became a fan. So much of a fan, that I ventured off to the world of Instagram to see if she had an account on there, and to my surprise she did!

The thing is, for some reason, the type of dishes that Emilie creates, reminds me of myself, or at least the type of things that I like to create and enjoy eating on the norm. So when I started flipping through the pages of her beautifully photographed and written cookbook, there presented the problem. Yes problem, because I thought to myself, what in the woooorld do I want to cook first?!?

And did I mentioned that Emilie was a finalist in the Saveur Blog Awards for 2015? Yep, for best photography, and rightfully so because her imagery is beautiful!!

Anyway, after being so torn on what to cook first, I decided to cook and share with you all, Emilie's recipe for her Favorite Black Bean Soup. And goodness is it good! I will also include the recipe for her Mexican Spice Blend that is needed for the flavorful soup as well.

Emilie's Mexican Spice Blend (makes 1/2 cup)

GLUTEN-FREE - VEGETARlAN - VEGAN
This blend is sightly spicy, not too salty and perfectly zesty for Mexican and Tex-Mex recipes.

Ingredients:

2 tsp  (6 g) Coarse Salt
2 tsp  (4 g) Cumin
Pinch of Cayenne Pepper
2 tbsp  (15 g) Chili Powder
1 tbsp  (7 g) Sweet Smoked Paprika
1 tbsp  (8 g) Garlic Powder
1 tbsp  (7 g) Onion Powder
1 tbsp  (3 g) Dried Oregano

Add all of the ingredients to a small mixing bowl. Whisk thoroughly to combine. Store in an airtight container or mason jar, label and date. It will last 6 months to 1 year stored in a cool, dry place.

TIP: If you have time, lightly toast any "vintage" spices in a dry pan to revitalize their flavors. It will only take a minute or two.


Emilie's Favorite Black Bean Soup & New Cookbook by Supper With Michelle


Emilie's Favorite Black Bean Soup

Gluten-Free

Serves 4 - 6

2 tbsp. (30 ml) Olive Oil
1 cup (150 g) Diced Onions
1/2 cup (65 g) Diced Carrots
1/2 cup (50 g) Diced Celery
1 Clove of Garlic, Grated
1 tbsp. (8 g) Mexican Spice Blend
1/2 tsp Cumin
6 cups (1 kg) cooked Black Beans, Rinsed and Drained
(or substitute with four 15-ounce (425 - g) cans of beans)

4 cups of  (1L) Triple-Duty Chicken Stock, plus more as needed
(I substituted with Vegetable Stock to make this Vegetarian and Vegan Friendly)

1 cup (150 g) Cherry Tomatoes, Halved
1/4 cup (15 g) Roughly Chopped Cilantro or Parsley
Coarse Salt and Freshly Ground Black Pepper

Toppings:
Pickled Jalapenos
1 Juicy Lime, cut into wedges
Handful of Cilantro or Parsley Leaves

Instructions:

In a large heavy-bottom pot, warm the olive oil over medium heat. Sauté the
onions. carrots and celery until soft. about 3-5 minutes. Add the garlic. Mexican Spice Blend and cumin, and stir until fragrant. 30 seconds. It will smell delicious.


Add the black beans and chicken stock(I used Vegetable stock). Bring the soup to a gentle boil and reduce the heat to low. Simmer uncovered for about 20-30 minutes or until the vegetables are tender.

Meanwhile. slice your cherry tomatoes in half. Add them to the pot during the last 10 minutes of cooking to hold their shape.

Puree a small portion of the soup, mostly beans, to give the soup a creamy texture. Use a handheld stick blender if you have one, or do this in your food processor  blender. My preference is to puree about one-third of the soup, for a rustic-style texture.

Stir in your chopped cilantro (or parsley). Taste and season with salt and pepper.

Ladle your soup into bowls and top with pickled jalapenos. Drizzle a spoonful of juice from the jar over your soup for extra flavor. Top with lime wedges and cilantro (or parsley) leaves.


Emilie's Favorite Black Bean Soup & New Cookbook by Supper With Michelle


Now, to be entered in for a chance to win a copy of Emilie's cookbook, "The Clever Cookbook"  (open to US residents only), comment below telling me one of your favorite cookbooks of all time and why. One winner will be selected randomly on February 25.


Emilie's Favorite Black Bean Soup & New Cookbook by Supper With Michelle

Good luck everyone and thanks for visiting! I certainly hope you enjoy this recipe/cookbook as much as I do. If you decide to make this dish or any others from her awesome cookbook, post them via Instagram... and remember to tag it #theclevercookbook , so Emilie and I can see your beautiful creations! 



Waffle Cheese Sticks With a Simple Tomato Soup

Waffle Cheese Sticks With a Simple Tomato Soup - Supper With Michelle

Guess what I goooooot! A waffle maker! Yes, I know....just another small appliance that I have to make room for in our small, but very quaint kitchen. But I will admit, I'm a little excited about it. However, if you would have seen the look on my other halves face when he saw that I got one. You would have thought it was his waffle maker! He loves waffles, so he couldn't wait for me to mix up a batch of waffles. Anyway, my mind gets to going, and I started thinking of other ways to use this special contraption, other than breakfast. And so far, I've made a savory version of Corn Meal Waffles and well these yummy Waffle Cheese Sticks! For whatever reason, they are so much easier or should I say, exciting than pulling out the skillet to make a plain ol' grilled cheese. And whether you have kids or if you're just a big kid at heart, you can't help but to enjoy making/eating these. Now obviously, you will need to have a waffle maker to achieve the waffle effect, but I've also included a simple recipe for Tomato Soup that I've paired to go along with it. Believe it or not, I'm actually allergic to tomatoes, so I can't eat this soup often, but when I do...it's so nice. Let me also mention, that I found one problem with this soup/waffle stick combination, the sticks will disappear fast, so plan accordingly! *smiles*

Recipe: Serves 2

Ingredients:

For the soup:
 
1 can - 28 ounces-  Organic Fire Roasted Diced Tomatoes
1 small Onion (diced)
1 - 2 cloves of Garlic(minced)
1 splash of Red Cooking Wine(optional)
1 pinch of Dried Basil
1 pinch of Dried Oregano
1 tsp of Agave Nectar(or Honey)
1/2 tsp or so of Garlic Salt(or Sea Salt)
1 tbsp of Olive Oil
3/4 cup of Vegetable Broth(or water)

Optional Toppings:
 
A shredded Cheese of your choice
A dollop of Sour Cream or Plain Yogurt
Fresh Basil or Parsley

For the Waffle Cheese Sticks - makes 2 sandwiches:
 
3/4 - 1 cup of Shredded Cheese(or of your choice)
Butter
4 slices of Plain Ol' Sandwich Bread(of your choice)

Waffle Cheese Sticks With a Simple Tomato Soup - Supper With Michelle

Instructions:

In a medium pot, on medium heat, add in olive oil, then add in onions and garlic and sauté for about 10 minutes. Then pour in a place of splash of red wine, along with your basil and oregano. Sauté for a few more minutes then add in tomatoes, broth(If you like your soup thinner, then feel free to add more broth or water to thin it out a bit), and garlic salt. Let mixture come to a boil. Then carefully pour mixture in blender and blend until smooth and pour back into pot. Or if you have an immersion blender, then blend soup until mixture is smooth. Taste and add additional seasoning, if necessary. 
With a waffle maker, butter one side of each slice of bread. Butter side down, place a slice into waffle maker. Top each slice with a 1/3 - 1/2 cups of cheese. Then place the other slice of bread, butter face side up. Cook for about 3 minutes or until golden brown. Be careful not to over fill the slices, because the cheese will over flow. If it does, carefully wipe off right away. Once done, cut into 3 slices horizontally.
 
Waffle Cheese Sticks With a Simple Tomato Soup - Supper With Michelle

Ladle your soup into bowls with whatever toppings you'd like to use and dip your Waffle Cheese Sticks in!

Moroccan Style Vegetables Over Couscous

Moroccan Style Vegetables Couscous - Harissa

Let me first start off by saying Happy New Year to you all! Hoping the last month has treated you well. I dedicated some time to my family and friends. My mother-in-love came in town and spent two weeks with us and we all took a short trip up to Charlotte, NC to visit my Mom and her husband. And I have to say that I truly enjoyed spending time with everyone. It was a nice needed change of pace. Now, things are getting back to normal and it's full speed ahead into this new year. There's so many things that I want to accomplish in such a short amount of time. But the only thing I can do is try and take each thing one at a time.  

Now on to this dish! On one of my visits to Charlotte I was gifted this beautiful tangine. I have admired it for years and I was beyond happy when my Mom and her hubby gave it to me. He is from Morocco and he brought it back from home on one of his travels. And on our last visit there my Mom also gifted me with a jar of mild Mina Harissa Sauce, which is a really nice accompaniment for this dish. I added a couple of tablespoons to the vegetables as they cooked and also added a little dollap of it to my plate. 

Let me also say, that this dish(the couscous and vegetables) is not prepared traditionally in the sense and doesn't have the full taste or spices of a traditional Moroccan tangine, but it is inspired by the beautifully prepared and flavorful dishes from Morocco. I would never try and take away from the process and love that goes into making a traditional tangine, I've only tried to simplify the dish for myself. It is packed full of big chunks of vegetables(which you can adjust to fit your taste) and I've added some garlic and ginger, along with some other spices that I enjoy. They are not too over powering, so don't worry. I've also added a little bit of Tahini(which is truly optional) because it goes well with this dish along with a hint of sweetness.

Moroccan Style Vegetables Couscous - Harissa

Recipe: Serves 3 - 4

Ingredients:

2 - 3 tbsp of Coconut or Olive Oil
3/4 inch of Ginger (minced)
3 - 4 cloves of Garlic (minced)
1/2 tsp Ground Cumin
1/4 tsp Ground Turmeric
1/8 tsp Ground Cinnamon

2 - 3 Carrots (cut into chunks)
1 large Onion (cut into chunks)
2 Bell Peppers (I used several different colors - seeded, cut into chunks)
1 small Sweet Potato (cut into chunks)
1 small Russet Potato (cut into chunks)
3 cups of Vegetable Broth
1 14.5 oz can of Organic Fire Roasted Tomatoes - Diced (including juice-can sub with real Tomatoes- diced)
3 tbsp of Mina Harissa Sauce (optional)
1 cup of Cauliflower (Florets)
1 medium Zucchini (cut into chunks)
1 tbsp of Agave Nectar
1 tbsp of Tahini (optional)
Sea Salt and Pepper to taste

For the Couscous:
 
1 1/2 cup of Couscous
1 1/2 cup of Vegetable Broth
1 tbsp of Olive Oil
1/2 cup of Gold Raisins(optional)
1/2 tsp of Sea Salt


Moroccan Style Vegetables Couscous - Harissa

Instructions:

In a large dutch oven or pot, heat oil on medium heat. Add in Ginger, Garlic, Cumin, Turmeric, Cinammon and saute for a few minutes. Then add in Carrots, Potatoes, Onions, Bell Peppers, Broth, Tomatoes, Harrisa Sauce and bring to a slight boil for about 20 minutes covered. 

In a medium pot, on a medium heat add 1 1/2 cup of vegetable broth, sea salt, olive oil, raisins. Bring that mixture to a boil. Then stir in your couscous, cover with a tight lid and remove pot from heat. Set the pot to the side and don't remove lid for at least 5 - 10 minutes. Then remove lid and take a fork and gently fluff the couscous mixture up. 

Returning to your large pot, turn heat down just a bit, then add in Zucchini and Cauliflower and continue to simmer for around 10 minutes or until all your vegetables are tender to a fork. In a small bowl, add 1/2 cup of liquid from your pot and stir in your tahini. Then add that mixture and your agave nectar into your pot and taste to see what amount of sea salt and pepper you'll need.


Moroccan Style Vegetables Couscous - Harissa

I obviously only used my Tangine for serving purposes. But you don't have to have one to enjoy this flavorful dish. Grab a plate and spoon a little of your couscous on to the plate and then add a nice spoonful of veggies on top. Don't forget to add some of that rich broth as well. That's all apart of it. Enjoy!

Moroccan Style Vegetables Couscous - Harissa

Spicy Vegetable Gyoza Salad

Spicy Vegetable Gyoza Salad

For the past couple of weeks we have been on a major "Soup and Salad" kick. So I've been working in all types of ingredients to keep our meals creative and tasty. Last weekend, when I was in Trader Joe's, I decided to pick up a bag of their Thai Vegetable Gyoza's, which I thought I could easily work into a meal during the work week. Now, I don't use a lot of prepackaged foods, but I loooooove dumplings, so these seemed right up my alley. 

I was initially going to add them into a soup, and I still will, but half the bag ended up as a topping for this awesome salad. The sauce or dressing that I've included in this, can easily be modified if you'd like it less spicy or a little more sweeter. Just adjust it accordingly to suit your tastes. I personally like it a little bit spicy, but truth be told, I like a lot of spicy foods, so don't mind me. *smiles* I also love the warm crispiness from the gyoza, mixing in with the flavors of the sauce and the fresh bites from the salad. It's just a really nice combination.

Spicy Vegetable Gyoza Salad

Recipe: Serves 2

Ingredients:

1 package of Trader Joe's Thai Vegetable Gyoza 
(Cook according to package - I would suggest using at least 4 dumplings per individual serving and I lightly pan fried mine)
1 Head of Romaine Lettuce (sliced in thin ribbons)
1/2 cup Shredded Carrots
1/2 of a Cucumber (Julienned)
1/2 cup of Edamame (Cooked according to Package)
1/2 cup of Purple Cabbage
1 sprig of Fresh Mint (just the leaves)
**Mungbeans would be nice if available

Spicy Vegetable Gyoza Salad

Ingredients for Spicy Dressing:

2 tablespoons of Rice Wine Vinegar
2 tablespoons of Tamari
1 teaspoon of Dijon Mustard
1/4 teaspoon of Sesame Seeds
1 teaspoon of Sesame Oil
1 Green Onion (thinly sliced)
1 teaspoon of Sriracha (more or less depending on how spicy you like it)
1 teaspoon of Garlic (minced)
1 tablespoon of Agave Nectar


Spicy Vegetable Gyoza Salad

Instructions: 

Cook your Gyoza according to the package and set them aside on a plate. In a small bowl, mix all the ingredients together for your dressing. Taste, and adjust if needed. In a large bowl, mix together the ingredients for your salad. 

Spicy Vegetable Gyoza Salad
 
Then plate up your salad ingredients. Add on your Gyoza, and then drizzle some of your dressing on top, and enjoy! 





Spicy Vegetable Gyoza Salad

Creamy Mushroom and Israeli Couscous



Creamy Mushroom and Israeli Couscous

Now that we're all in the fall swing of things, I find myself wanting all things hearty, and creamy, and cheesy, and bready. Get the picture? Well, it's true. I'm a sucker for creamy soups and creamy Italian dishes and creamy curry. You know, the yummy comforting stuff. So if they ever seem to be on repeat here, then I've given you fair warning. *Smiles* 

Creamy Mushroom and Israeli Couscous

Well this dish falls right in line with that theme, if you will. I used Pearl or Israeli Couscous, Baby Bella Mushrooms and I added in a little Garlic and Onions for good measure. I also cooked this in a cast iron skillet. I find that it really caramelizes the onions and mushrooms so well. If you like parmesan cheese, then I highly suggest you top it with some at the end.

Recipe:  Serves 2

2 cups Israeli or Pearl Couscous (about 3 - 4 cups cooked)
(cooked according to their package and rinsed with cool water, then drained)

8 oz of Cremini Mushrooms (sliced 1/2 inch thick)(or a mushroom of your choice)
1 small Yellow Onion (thinly sliced)
1 clove of Garlic (minced)
2 tablespoons of Plain Greek Yogurt (or Sour Cream)
2 tablespoons of Butter (Unsalted)
2 tablespoons of Olive Oil or Vegetable Oil (or just enough to coat your skillet)
1/4 cup of water (or more if needed)
Sea Salt and Ground Pepper to taste

Suggested/Optional Toppings:
Parmesan Cheese
Fresh Herbs: Sage or Flat Leaf Parsley

This dish can also easily be made to accommodate a vegan diet by substituting the butter for vegan butter and by using a non-dairy plain yogurt. 
 
Creamy Mushroom and Israeli Couscous

Instructions:

In a cast iron skillet (if you have one), heat olive oil on a medium to high heat, then add in mushrooms. Only add in enough to evenly coat the pan, even if you have to do this in two rounds. Cook them until they are evenly browned, flipping on the other side as well. It should only take a few minutes for each side. Once done, put them on a plate to the side. In the same skillet, add in your onions and saute them for 10 -15 minutes or until they are lightly browned and translucent. Now add in your tabs of butter and garlic and saute for 2 - 3 minutes and lightly stir in your already cooked couscous, mushrooms, water and then your yogurt. If your mixture is too thick then feel free to add in a little more water. If you'd like it creamier then add in a little more yogurt. Taste it, then add in sea salt and ground pepper to your liking.
 
Creamy Mushroom and Israeli Couscous

Plate up your master piece, add some fresh herbs and/or parmesan cheese on top and enjoy!


Creamy Mushroom and Israeli Couscous