Truffle Mushroom Rice

December 16, 2019 Leave a comment

Truffle Mushroom Rice – Truffle Rice | Healthy Eats by Jennie

Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast! read more

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Cilantro Lime Quinoa

November 12, 2019 Leave a comment

Cilantro Lime Quinoa – Quinoa Side Dish | Healthy Eats by Jennie

I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice.  This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy!  And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week. read more

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Spicy Gochujang Noodles with Veggies

April 8, 2019 Leave a comment

Spicy Gochujang Noodles with Veggies – Healthy Gochujang Recipe | Healthy Eats by Jennie

I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy! read more

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Steamed Broccoli and Carrots Siracha Teriyaki Bowl

October 1, 2018 Leave a comment
broccoli carrots teriyaki bowls
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Steamed Broccoli and Carrots Siracha Teriyaki Bowl

Steamed Veggies are amazing and perfect to make for a quick healthy meal! Over the weekend, Jimmy made Steak Teriyaki with Wasabi Mashed Potatoes (which was awesome!) and made the Siracha Teriyaki Recipe from my Broccoli Pepper Bowls with Siracha Teriyaki recipe.  We had sauce leftover, so I decided to use that sauce with some Steamed Veggies!  This is a quick, delicious and healthy meal! I love Steamed Veggies!
Course Main Course
Cuisine Japanese
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of rice uncooked
  • 3 cups broccoli florets
  • 1 ½ cups of baby carrots
  • 3 stalks of green onions/scallions chopped

Siracha Teriyaki Ingredients:

  • 2 cloves garlic chopped
  • ½ cup reduced sodium soy sauce
  • ½ cup water
  • 1 T ginger grated
  • 1 T rice wine vinegar
  • 1 T brown sugar
  • 1 ½ T corn starch
  • 1 teas siracha sauce or more if you like it spicier

Instructions

Begin with rice:

  1. Cook rice according to package directions (the brand I used took 20 minutes)

Prepare teriyaki sauce:

  1. In a mixing bowl, whisk together soy sauce, water, ginger, vinegar, brown sugar, corn starch and siracha
  2. With about 1 teas. olive oil, over medium heat, sauté garlic in a small sauce pan for 2 minutes
  3. Add contents of mixing bowl to pan and bring to boil
  4. Reduce heat (be sure to stir while it is reducing) and let simmer on low (stir occasionally) until ready to use.

Prepare steamed veggies:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil
  2. Place broccoli and carrots in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, rice and steamed veggies
  2. Drizzle teriyaki sauce over top or serve on the side and garnish with green onions

Recipe Notes

This makes 2 big servings or 3 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for chicken or steak teriyaki or use it as a dip for dumplings or other veggies. Or you can make the sauce ahead of time and reheat when you are ready to make this. If you like thinner sauce, you can add more water. If you do not like spicy, you can reduce or leave out siracha or add more if you love it!

broccoli carrot bowl

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Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

September 6, 2018 Leave a comment
spicy broccoli bowls
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Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce

Broccoli bowls make for healthy and fun meals! My Broccoli Pepper Bowls with Siracha Teriyaki are always a big hit! There is this Japanese / Korean restaurant (Osaka) close by my work, and they make these rice bowls with this amazing spicy sauce. I thought it would be delicious to try making a sauce like this with a healthy broccoli bowl. The great thing about broccoli bowls is that you can prepare all the ingredients while your rice is cooking. Within a half hour, you have a bowl of spicy deliciousness (and healthiness)! What really makes this meal is the sauce! But watch out – this sauce is spicy!
Course Main Course
Cuisine Korean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Bowl Ingredients:

  • 1 cup of brown rice uncooked
  • 3 cups broccoli florets
  • 1 red pepper cut in medium-sized strips
  • 1 Vidalia onion or yellow onion cut in medium-sized strips
  • Olive oil
  • 3 green onions chopped

Gochujang Sauce Ingredients:

  • 4 T Gochujang paste
  • 1 T reduced sodium soy sauce
  • ½ cup rice wine vinegar
  • 1 T honey
  • 2 T chopped green onions
  • 1 clove garlic chopped

Instructions

Begin with rice:

  1. Cook brown rice according to package directions (the brand I used took ½ hour).

Prepare Gochujang Sauce:

  1. In a mixing bowl, whisk together paste, soy sauce, vinegar, and honey.
  2. Then add garlic and green onions.
  3. Prepare peppers and onions:
  4. With about 1 T olive oil, in sauté pan over medium high heat, sauté peppers and onions for 5 minutes, then reduce to low to keep warm until ready to use

Prepare broccoli:

  1. In a medium sauce pan/pot – fill up to an inch of water and bring to boil.
  2. Place broccoli in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.

Assemble / Serve:

  1. When everything finishes – assemble / portion into bowls, placing rice on the bottom, and broccoli and pepper/onion mix on top.
  2. Drizzle sauce over top and / or serve sauce on the side.

Recipe Notes

This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!

spicy broccoli bowls

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Roasted Broccoli with Spicy Thai Peanut Dipping Sauce

May 9, 2018 Leave a comment

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce
Prep time: 10 minutes
Cook time: 15 minutes

Roasted Broccoli with Spicy Thai Peanut Dipping Sauce – Broccoli Recipes Roasted broccoli is a great base to many of my broccoli recipes! One bonus of where we live is that there are so many outstanding restaurants in walking distance. This makes it difficult to keep focus in staying in to cook healthy with so many tempting places to eat. The Continental, one of my favorites, has world fusion flavored menu. They have this dish, Chicken Satay, which has a delicious peanut dipping sauce. I was craving this, and really wanted to go there, but I used this craving to inspire this dish. Instead of chicken, I went for roasted broccoli and I made a peanut dipping sauce similar to the Continental’s. The sauce makes this dish amazing! read more

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