Healthy Vegetable Stir-Fry Over Rice.

I love vegetables.

Seriously. Vegetables are amazing.

I love them in soups, salads, smoothies, pasta dishes, side dishes, scrambles, “pizzas,” etc.

But my favorite way is in stir-fries.


Here’s the way I make my stir fries!


Prepare the rice. I cook my rice in three ways:

  1. Rice cooker – super easy! Just add the ingredients and press cook!
  2. Slow cooker – cook rice in broth on high for 1-2 hours or low for 3-4 hours, or until the rice is tender.
  3. Large saucepan on the stove top. Add rice, broth, and salt, bring to a boil, stir once, put a lid on, and cook it for 50-60 minutes.

The rice is cooked when it is tender and has absorbed all the water. Bite a few grains to check whether it’s done.


Heat coconut oil in a frying pan or large skillet.


Chop up the onion, carrots, green beans, and bell pepper. Add them along with the crushed garlic to the pan, sautéing for 5-7 minutes.


Slice the zucchini, mushrooms, and cabbage.


Add these vegetables to the pan and stir them over medium heat until just tender.


(I also like to top the pan with the lid to “steam” a little as well.) Add salt and pepper to taste.


Spread some rice in the bottom of a serving dish. Arrange the stir-fried vegetables on top and serve the meal at once while hot. Serves 4.


Healthy Vegetable Stir-Fry over Rice

  • 2 tbsp coconut oil, or other oil
  • 1 small onion, chopped (or ½ large)
  • 3 cloves garlic
  • 2 carrots, sliced into medallions
  • 1 cup green beans, trimmed and halved
  • 1 bell pepper, sliced into strips
  • 2 zucchini or other summer squash
  • 2 cups sliced mushrooms
  • ½ head cabbage, small
  • 2-3 cups cooked brown rice – I like to cook mine in broth (vegetable or chicken) for added flavor
  • Salt and pepper to taste

Directions

  1. Prepare the rice. (The rice is cooked when it is tender and has absorbed all the water. Bite a few grains to check whether it’s done.) I cook my rice in one of three ways:
    • Rice cooker – super easy! Just add the ingredients and press cook!
    • Slow cooker – cook rice in broth on high for 1-2 hours or low for 3-4 hours, or until the rice is tender.
    • Large saucepan on the stove top. Add rice, broth, and salt, bring to a boil, stir once, put a lid on, and cook it for 50-60 minutes.
  2. Heat the oil in a frying pan or large skillet. Chop up the onion, carrots, green beans, and bell pepper. Add them along with the crushed garlic to the pan, sautéing for 5-7 minutes. Slice the zucchini, mushrooms, and cabbage. Add these vegetables to the pan and stir them over medium heat until just tender. (I also like to top the pan with the lid to “steam” a little as well.) Add salt and pepper to taste.
  3. Spread some rice in the bottom of a serving dish. Arrange the stir-fried vegetables on top and serve the meal at once while hot. Serves 4.

Variations: Use quinoa in place of the rice! (Just make sure to really rinse the quinoa so it’s not bitter. The quinoa is cooked when the tails have appeared and has fluffed up and plump.) You can mix up the different kinds of vegetables you use depending on what you have on hand. Broccoli or cauliflower would be delicious. Add a sauce if you like! My mom and I like it just like this without anything else on it, but my dad and sister like a little soy sauce on top. Get creative! I’d love to hear any of the ideas you come up with. 

Printable Version of Recipe

Sometimes I get lazy and just make the stir fry vegetables without the rice. It’s super easy and delicious on its own! Veggies, veggies, veggies! <3

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What’s your favorite vegetable? How do you like to prepare it? 

I love mushrooms, especially when they’re sautéed!

With lots of hugs,

Kathleen

Easy-Peasy Split Pea Soup

While up in Idaho, I had the chance to play around with my crock-pot. (Adding amounts of ingredients by the smell of the dish, I felt just like Ratatouille! ;))

I like recipes that taste fantastic with simple ingredient lists.

This is that kind of recipe.

What is it?


My Easy-Peasy Split Pea Soup!


Chop the onion and slice the carrots into coin medallions.


Clean and sort the split peas, and add them to the crock-pot followed by the chopped onion and sliced carrots.


Add the chili powder, salt, and pepper.


Followed by the water and broth.


Place on the lid and cook on high for 5-6 hours, or until the split peas are soft and smooth.


Just as a note, after the 5-6 hours the peas will have sank to the bottom, but all you need to do it stir is up…


And it will look as gorgeous as ever. :)


Let it cool slightly, ladle yourself out a bowl and dig in!


Easy-Peasy Split Pea Soup

Ingredients

  • 2 large carrots, sliced into coin medallions
  • ½ cup chopped onion
  • 2 (16 oz.) bags dry split peas
  • 2 tbsp chili powder
  • Salt and pepper to taste*
  • 8 cups water
  • 2 (15 oz.) cans low sodium broth, vegetable or chicken

Directions

  1. Chop the onion and slice the carrots into coin medallions. Clean and sort the split peas, and add them to the crock-pot followed by the chopped onion and sliced carrots. Add the chili powder, salt, and pepper, followed by the water and broth.
  2. Place on the lid and cook on high for 5-6 hours, or until the split peas are soft and smooth. (Just as a note, after the 5-6 hours the peas will have sank to the bottom, but all you need to do it stir is up and it will look as gorgeous as ever.)
  3. Let it cool slightly, ladle yourself out a bowl and dig in! This makes about 3 quarts (12 cups) of yummiliciousness!

Note: *Add more or less salt and pepper as you desire. For reference, I usually use 2 tbsp. salt and ¼ tsp ground black pepper, but start with less and add little increments until you reach your desired taste.

Print This Recipe! 

This is deadly. Everyone I have shared this with have BEGGED for more. My roommates last semester LOVED it. My family adores it. And I love how it made my week after wisdom teeth much more pleasant and delicious. <3 As with most soups, I always feel it tastes even better the day after. I hope you enjoy this as much as I do!

with lots of hugs,

Kathleen

Copy-cat Great Harvest Honey Whole Wheat Bread

I love the sun. I love how it can shine and warm me up when I feel down. I love how steadfast it is, sparkling through the clouds, through the breeze, through the trees, continuously lighting up the day. I love how even a little sunshine can make a dreary day feel a little nicer. Some days are just plain rainy, but I love how the sun can come out and paint rainbows throughout the sky on those days.

It was on one of those sunshine days that I had a little fun in my kitchen, baking bread and singing-along to Disney songs (my favorites are Mulan, Tangled, the Beauty and the Beast, The Little Mermaid, Aladdin, and Tarzan). Singing makes baking even more fun. :)

Today I made a special treat, and I wanted to share it with you! This is another recipe with only a few ingredients – five in all! That’s it! And you get a delicious treat to share. <3

What is it?


My Copy-cat Great Harvest Honey Whole Wheat Bread!


Measure out the water. I like to turn my faucet onto hot/warm and check the temperature with my hand before I measure it so I know it is very warm. (I don’t want it too hot though, or it can kill the yeast.)


After the water is warm enough and you’ve measured the amount of water, pour it into a bowl and add the honey, yeast, and salt.


Let it rest for 5 minutes, or until the yeast foams. (If the mixture foams it means the yeast is working! It’s important to wait and see if the yeast is working so the bread turns out well.)


Once the yeast has done its thing, add the flour 1 cup at a time,


Kneading it in along the way.


I like doing this by hand (it’s an amazing arm workout – I feel it in every arm muscle afterwards), but you can also use the paddle attachment on a Bosch or a Kitchen Aid mixer.


Knead for approximately 5 minutes.


The dough will be very sticky, but only add enough flour so the dough barely pulls away from the bowl.


The amount you’ll end up using also depends on the humidity and elevation of where you are.


Sometimes I am just fine with 10 cups, but other times I have had to add 11 cups.


Pre-heat oven to 170*F;


Turn the oven off, and let dough rise inside the oven for 15 minutes.


Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough.


Form into a log and cut in half, forming two larger-sized loaves.


Put into greased loaf pans.


Again pre-heat oven (if it’s not warm anymore) to 170*F, and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.


Set oven temperature to 350*F, and then bake the loaves for 30 minutes. Remove from pans immediately and let cool completely on a cooling rack.


Copy-Kat Great Harvest Honey Whole Wheat Bread

Ingredients:

  • 4 cups very warm water
  • 3 Tbsp. fast active-dry yeast*
  • 3/4 cup honey
  • 1 tbsp. salt
  • 10-11 cups whole wheat flour (freshly ground if possible)

Directions:

  1. Measure out the water. I like to turn my faucet onto hot/warm and check the temperature with my hand before I measure it so I know it is very warm. (I don’t want it too hot though, or it can kill the yeast.) After the water is warm enough and you’ve measured the amount of water, pour it into a bowl and add the honey, yeast, and salt. Let it rest for 5 minutes, or until the yeast foams. (If the mixture foams it means the yeast is working! It’s important to wait and see if the yeast is working so the bread turns out well.)
  2. Once the yeast has done its thing, add the flour 1 cup at a time, kneading it in along the way. I like doing this by hand (it’s an amazing arm workout – I feel it in every arm muscle afterwards), but you can also use the paddle attachment on a Bosch or a Kitchen Aid mixer.
  3. Knead for approximately 5 minutes. The dough will be very sticky, but only add enough flour so the dough barely pulls away from the bowl. (The amount you’ll end up using also depends on the humidity and elevation of where you are. Sometimes I am just fine with 10 cups, but other times I have had to add 11 cups.)
  4. Pre-heat oven to 170*F; turn the oven off, and let dough rise inside the oven for 15 minutes.
  5. Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into greased loaf pans.
  6. Again pre-heat oven (if it’s not warm anymore) to 170*F, and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
  7. Set oven temperature to 350*F, and then bake the loaves for 30 minutes.
  8. Remove from pans immediately and let cool completely on a cooling rack.

*Notes:

  1. I’ve always been interested at what the difference between regular yeast and fast-active dry yeast was, so I checked the ingredients one day and was pleasantly surprised! The only difference between them is that the fast-active dry yeast has vitamin C added to it! So what my bread-making mentor taught me all those years ago was very true! So, if you don’t have any fast-active dry yeast, just add a ground-up vitamin C tablet. (You can also use fast active-dry yeast in place of the yeast and vitamin C in my other bread recipe.)
  2. If you have any leftover freshly ground flour, store the remaining flour in the freezer — this helps preserve the nutrients longer.

Print This!

I don’t know if this particular method or specific ingredient ratio is what Great Harvest uses for their Honey Whole Wheat Bread, but this version tastes almost indistinguishable to the one they make. I hope you enjoy it as much as my family and I do!

with lots of hugs,

Kathleen