~Grilled Salmon with Avocado Salsa~

Holy cow was this good salmon!! How can anything go wrong with avocado?  I have just been in love with salmon lately; I can't get enough of it.  This is the perfect summer dinner in my opinion--fresh cilantro, avocado, red onion (with some other stuff) and fresh salmon.  I made this with white rice and baked broccoli.  I do also love summer grilling--who doesn't?  Summer is my absolute favorite season--the days stay light longer, the weather is warmer, the ocean water is also warmer, and grilling seems to happen several times a week.  My favorite smell of summer is the ocean air and Coppertone sun screen--there is no greater smell than that!

What you don't want to do is overcook the salmon--because then it's dry.  Dry salmon=no good.  What you do want to do is use lots and lots of avocado and cilantro :-)  This dish takes a total of maybe 20 minutes to make.  Who doesn't have time for that on a warm summer night?

Oil and season the salmon (I bought a pound fresh at Stater Bros....I never buy pre-packaged frozen salmon).  That's part of the secret to always having moist salmon.  Then grill those babies up!

 

Next, make the avocado salsa--chop up the veggies and slice the avocado.  I used one avocado for two people, which is a lot of avocado.  But seriously, I love it...There are 7 grams of protein in one avocado--yay for good fat!

Serves 4

You'll Need:

2 lbs. salmon, cut into 4 pieces
1 Tbs. olive oil
1 tsp. salt
1 tsp. ground coriander (I didn't put this in)
1 tsp. ground cumin
1 tsp. paprika powder
1 tsp. onion powder
1 tsp. black pepper
Avocado Salsa:
1 avocado (or more!) sliced
1 small red onion, thinly sliced
3 mild hot peppers, seeded deveined, diced
Juice from 2 limes
3 Tbs. olive oil
2 Tbs. finely chopped cilantro
Salt to taste

Get Busy:

Mix all the ingredients together for the salmon seasoning.  Rub the salmon fillets with the olive oil, then the seasoning mixture, and refrigerate for at least 30 minutes.  While the grill is getting hot, make the salsa and chill in a bowl until the salmon is ready.  Grill the salmon; serve topped with avocado salsa.  This dish is also really good with tostones (which I will post soon!).  Enjoy!

~Pecan-Crusted Chicken Salad with Honey Mustard Dressing~

 

Oh, yum!  OOoooo how I love salads lately!  I had salad almost every day for lunch this week.  There is something incredibly refreshing about a salad--and I can't have a salad without a crunch!  This salad definitely has enough different textures to please your taste buds and tongue.

Mix together the chopped pecans, crackers, salt and cayenne.

Fry the coated chicken in light oil, enough to cover the pan and then some.  The chicken should be a good golden brown, and make sure the chicken is cooked all the way through.  A good idea is to flatten your chicken breast before cooking.

Once the chicken is cooked completely, chop into long thinner pieces.

...And voila! After you chop your lettuce and add some goodies, you have a delicious salad with lots of crunch and wonderful flavors.

Serves 3-4

You'll Need:
1 recipe pecan crusted chicken
1 recipe honey mustard dressing
8 c. romaine lettuce, sliced
1 apple or pear, thinly sliced
3 stalks celery, thinly sliced
dried craisins

Mix lettuce with celery and place in serving bowl.  Make a circle with apple slices and place chicken on top.  Spring some craisins and drizzle the dressing over all.

Chicken:
4 chicken breasts, pounded to even thickness (1/2 inch)
1/2 c. pecans
12 saltine crackers
1/4 tsp. salt
dash pepper
pinch cayenne

1/3 c. milk
2 eggs

Combine pecans, crackers, salt, pepper and cayenne in a food processor or blender and blend until finely ground.  With a shallow plate, put the pecan mixture on one plate.  In a bowl, combine milk and eggs and mix well with a fork.  Heat a skillet over medium high heat with about 1/2 inch oil for frying.  Dip chicken in egg mixture, then coat with pecan mixture, pressing pecans into chicken.  Fry coated chicken in hot oil, flipping sides until cooked through. (Or you can bake the chicken in the oven at 350 for 30 minutes for a healthier alternative).

Honey Mustard Dressing:
1/2 c. honey
1/4 dijon mustard
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. apple cider vinegar
2 Tbs. mayonnaise

Chop garlic in food processor.  Add the rest of the ingredients and chill until served.  Enjoy!

~Hearty Vegetable Soup~

Well, hello easy delicious soup!  Where have you been the last couple months that I work late?? I needed you!!  I work late a few nights a week and don't get home until 8:30 or later sometimes...It's safe to say I do not want to come home and make a full meal that will take an hour or so to prepare. I don't really feel like eating after 9:30 at night!  SO I end up using my crock pot once a week, at least.  I sometimes get stuck on new recipes.  I was given a crock pot cookbook for my bridal shower, but a lot of the recipes only require 4-6 hours of cooking...and I'm gone for much longer than that.  Ugh.  So I found this beauty of a recipe in that cookbook actually, and oohhhhhh it's good!  It takes five minutes to put together.  Who doesn't have 5 minutes in the morning to make a full-blown meal?  Not only is it really good, it's really healthy.  Woot woot for super easy healthy meals.  Lean meat, corn, onions, carrots, green beans, tomatoes, potatoes...all very good.  I didn't actually put the potatoes in when I made this...either I didn't have any at the time, or I simply forgot.  I'm betting I forgot...

 

Serves 4-6

You'll Need:

1 lb. round steak, cubed
1 can diced tomatoes, with liquid
2 c. water
2 brown potatoes, peeled, cubed (optional)
1 onion, diced
15 baby carrots (or however many)
1 can green beans, with liquid
1 can whole kernel corn, with liquid
3 cubes beef bouillon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper

Get Busy:

Throw all of that in the crock pot.  Cover and cook on high heat for 3-4 hours or on low for 6-8 hours.  Serve with cornbread or bran muffins.  Enjoy!  Soo good.  

~Italian Sunday Casserole~

 

I am not too keen on casseroles normally (because they tend to be unhealthy), but this casserole is delicious AND very healthy!  I also don't usually like Italian sausages (I know, I'm a disgrace to my race), but I actually really enjoyed them in this dish!  This casserole is very easy to make, and can be made in advance.  I put it together Sunday morning so I could simply relax after church (who doesn't like that idea?).
There is something wonderfully rewarding to me when I find healthy recipes that actually taste good--no, not the recipes you have to eat and "pretend" they are good because they're healthy.  The recipes I've made lately really are delicious, which is so exciting!  This meal is the best because once your casserole is done, so is your entire dinner.  Your meat, starch and veggies are all being cooked at the same, convenient time.  Yay for time-savers!

Serves 4-6

You'll Need:

4-6 sausages, beef or pork
1 lb. potatoes
1/2 pound carrots (I eyeballed this)
1/2 red or green bell pepper
1 very large onion, or 2 small ones
2 garlic cloves, minced
2 Tbs. oil
black pepper, sea salt to taste
1 1/2 tsp. Italian seasoning*
1/2 c. chicken broth
4 Tbs. balsamic vinegar
1 fennel bulb**

*I didn't have this, and the dish tasted great without it.
**I hate fennel, but the original recipe called for it.  If you like it, go for it.

Get Busy:

Peel the potatoes and cut into fourths.  Cut onions into thicker wedges.  If including the fennel bulb, remove the base and stalks, and cut into wedges as well.  Slice the bell pepper into strips.  Place everything in a 9x13 pan.  In a big bowl, combine oil, seasoning, minced garlic and chicken broth.  Pour mixture over the veggies and toss them around a bit.  Season the veggies with a generous amount of sea salt (or regular) and pepper.  Cover with foil and bake at 450 for 45 minutes.  This gives you plenty of time to brown the sausages in a pan.  Once lightly browned, cut the sausages in half.
After 45 minutes, the veggies should be fork tender.  If they are, add the sausages to the roasting pan and pour the balsamic vinegar all over.  Place the pan back into the oven, uncovered for another 25-30 minutes.  If you want, after 15 minutes, open the oven, grab a deep spoon and scoop up some of the juices at the bottom and pour over the veggies.  Enjoy!  This is so hearty and good.

~Oven Baked Kale~

Who knew kale could be so delicious?? I did not think kale was good until I cooked it this way. Baked kale is amazing!! I used to be afraid of trying new or different vegetables I didn't grow up with, but as I get older, I find myself being a little more daring. I would like to thank Pinterest for this. I try a lot of different things from that website I wouldn't have otherwise tried. I tried chard for the first time a few months ago and wasn't a huge fan. If anyone has a good chard recipe, send it my way, and I will give it another go. (Same thing goes for quinoa recipes.) These basically turned into chips when I made them--and it's an incredibly healthy way to have your veggies. I am not a big fan of smothering my vegetables with butter/cheese/other fattening but yummy adds...I try to keep my veggies very simple. I learned this from my awesome sister, Ashley. I asked her one day why she didn't make her veggies fancier, and she replied, "Because I don't want my kids to get used to veggies added with all that stuff. I want them to learn to like veggies the way they are..." (or something like that).

I have made baked kale several times now, and it's even good cold! I could make these at night and eat them as a snack at work the next day and enjoy every bite. This is a very healthy, very easy way to make your veggie for dinner--it requires minimal attention.

They're so pretty! Kale is an awesome superfood and is called the "queen of greens." It is one of the healthiest vegetables on the planet and a nutritional powerhouse, according to WebMD. It's incredibly low in calories (36 for every cup) and contains a bunch of vitamins and nutrients.

Serves 2-4

You'll Need:

1 bunch of kale

olive oil

sea salt

pepper, optional

Get Busy:

Preheat the oven to 350 degrees. Wash the kale and pat dry. You can snap off the long ends if desired. Place on a cookie sheet (with a lip) and drizzle some (not a ton) olive oil over the leaves. Toss the leaves so that they are mostly covered by the oil. Sprinkle with sea salt. Bake for 10-15 minutes, turning the leaves once. Enjoy! The edge of the leaves may turn dark, and you'll know it's done if when you're eating it the leaves are slightly crunchy. Yum.

~Salmon with Mustard Wine Sauce~

Ohhhhhh my goodness!! This is restaurant-worthy salmon right here. Ah! If you want to impress your date/husband/wife/friends/family/whoever, this is a definite go-to recipe. It is also very easy to make--so you can't go wrong with this recipe. If you like salmon, or even think it's okay, you will still love this recipe. Honestly, it's that good.

I made this last week, and Jeremy already requested it this week. (Think he liked it?)

Normally, I don't serve a starch for dindin, and if I do it is brown rice. Tonight however, Jeremy requested white rice, so I paired the salmon with that and asparagus. I broiled the asparagus in the oven with olive oil and parmesan (click here for the simple recipe). Such a simple, moist salmon. Big pet peev of mine--dry fish. Yuck. Not this recipe--the salmon was soooo moist--perfection!

Serves 4

You'll Need:

4 pieces frozen skinless salmon fillets, thawed

flour for dredging

2 Tbs. vegetable oil

3 Tbs. butter

1/2 c. white wine

salt and pepper to taste

2 Tbs. Dijon mustard

1/2 c. fish stock*

Juice of 1/2 lemon

1/4 c. heavy cream

Get Busy:

Lightly flour the salmon. In a large skillet, heat the oil, add the salmon and saute over medium heat until golden, turning once, about 3 minutes per side. Set the salmon aside and discard the oil from the pan.

Add the butter, wine, salt and pepper to the pan and bring to a simmer. Add the mustard, fish stock and lemon juice. Simmer over medium-high heat for 5 minutes.

Gradually add the cream, stirring constantly and simmer until slightly until thickened, about 5 minutes. Add the salmon to the sauce and simmer until the fish is well coated and the sauce is reduced, maybe 3 more minutes. Transfer to a plate and pour remaining sauce on top. Enjoy!

*Don't have fish stock? I didn't either, and I couldn't find it at the grocery story I went to. So I just used chicken stock--no big deal. It was still amazing. If you make it with fish stock let me know how it turned out.

~Sesame Chicken~

Much thanks to my sis-in-law Kelli who passed this recipe on. I'm not sure how she instinctively knew I was on an Asian cuisine kick of sorts lately. I am starting to broaden the food horizons in my kitchen! I want to learn to make sushi; I did try it once but I had very basic ingredients so it was sort of boring. If anyone has a good sushi recipe, send it to me!

That being said, this was a very tasty, easy and healthy meal to have for dinner. The combination of the sesame seeds and honey are matched perfectly with steamed broccoli and brown rice.

Begin by mixing the sesame sauce with honey, soy sauce, sesame seeds and garlic; set aside. Put the broccoli in a steamer basket with 1 inch of water below it; set aside.

Whisk 2 egg whites and corn starch together. Add the cut chicken breasts and completely coat the chicken.

Cook the coated chicken chunks in vegetable oil until cooked through.

Once the chicken is done, add the reserved sesame sauce and shrimp. Begin steaming the broccoli. Serve over brown rice.

To save money, buy sesame seeds in the Hispanic foods section where all those little spices hang in clear bags. I was going to buy sesame seeds from McCormick for $3.84 for a tiny little bottle, but I found them in the Mexican sections in a good-sized bag for 84 cents!

Serves 4

You'll need:

3/4 c. brown rice

3 Tbs. honey

2 1/2 Tbs. sesame seeds

2 Tbs. soy sauce

1 garlic clove, finely chopped or crushed with garlic press

2 large egg whites

1/4 c. cornstarch

1 1/2 lbs. chicken breasts, cut into 2 in. chunks

4 scallions, thinly sliced

salt and pepper

4 scallions, thinly sliced (or some shrimp)

2 Tbs. vegetable oil

1 1/2 lbs. broccolli, cut into large florets

Get busy:

Place a steamer basket in a large pot filled with 1 inch of water; set aside for broccoli. Cook the brown rice in a separate pot.

Meanwhile, make the sauce: In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside. In a larger bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Cook, turning occasionally until the chicken is golden brown and cooked through. Add the reserved sauce, scallions, shrimp and toss to coat.

Meanwhile, place saucepan with steamer over high heat, and bring water to a boil. Add broccoli, and cook until crisp-tender, about 4-6 minutes. Serve sesame chicken with broccoli and brown rice.

If you try it, let me know what you thought!

~Whole Wheat Banana Oatmeal Pancakes~

...With brown sugar. I decided the name would be too long to have that part in it. Besides, it sounds healthier the way the name is! These are healthy for the most part and were every bit delicious!! I enjoyed these so much that I made them for breakfast the next morning. Yes...I made these for dinner one night. On occasion, Jeremy and I like to have breakfast for dinner. It's fun! I am slowly moving away from processed foods, which includes Bisquick, or pre-made pancake mix. I am moving towards all whole foods meals, so I was happy to make these yummy pancakes. Yes they do have sugar in them, so they are not entirely whole foods certified, but they're pretty darn close. The brown sugar can actually be omitted altogether and replaced with unsweetened applesauce if you want a healthier alternative. I just never buy applesauce so I opted for the brown sugar.

I am still too cheap to buy real maple syrup (sorry Ash), but instead of buying imitation maple syrup, I make my own instead! It is soooo easy. Once I had used up my old bottle of store-bought syrup, I washed it out and put my syrup in it. So now I have a bottle for it, too. The homemade syrup calls for maple extract and only 2 other ingredients. News flash: making your own syrup will save you a lot of money in the long run, and I think homemade tastes better too. For the pancake recipe, you need oats--not the instant crapola, but the real deal rolled old-fashioned oats. Healthier! Blend the oats in a blender to get a coarse texture, as pictured above.

Spray your griddle/skillet or run some leftover butter from the fridge onto it. Cook the batter until the little bubbles in the pancake pop. Time to flip!

Cook the pancakes until they are a golden brown. The secret natural sweetener in these pancakes is the banana. It gives the jacks such a good flavor too!

Serves 4

you'll need:

1 c. uncooked rolled oats

1 c. whole wheat flour

3/4 c. all-purpose flour *substitute with whole wheat white flour

1/4 c. brown sugar *substitute with unsweetened applesauce

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 c. milk

2 Tbs. vegetable oil

1 tsp. vanilla extract

1 banana, mashed

get busy:

Place the rolled oats in a blender and blend until the texture looks like coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil and vanilla. Stir in the mashed banana {I mashed mine in my Blendtec until it was smooth}. Pour the egg mixture into the flour mixture and mix together.

Heat a lightly buttered griddle/skillet over medium-high heat. The rest is followed as you would do any pancake. I hope you enjoy these--they truly were phenomenal!

Homemade Maple Syrup:

you'll need:

2 c. sugar

1 c. boiling water

1/2 tsp. maple extract

get busy:

Pour 1 c. boiling water over 2 c. sugar in a pot over medium-high heat. Add the maple extract and stir until the sugar has completely dissolved. Makes 2 1/4 c. syrup. This recipe is a runnier syrup.

For a thicker homemade syrup:

Add 2 Tbs. water, 1/4 c. sugar 1 1/2 c. corn syrup and 1/2 tsp. maple extract in a small pot. Boil for 2 minutes. It will thicken as it cools. Makes 1 pint.

~Baked Parmesan Asparagus~

I love asparagus!!! I usually eat asparagus steamed or grilled, but it was cold out this night. So I decided to bake it in the oven! The only thing I did to the spears was roll them in some olive oil and shred some Parmesan on top (and a dash of salt!). If you have the chance to buy asparagus, by the fatter spears. They taste better for some reason. These are incredibly easy to make, and only take a few ingredients. For the most part, I try to keep my veggies simple so I get used to eating them the way they are. If you can only enjoy green beans loaded with cheese and sauce, it's not too healthy then, is it...

Serves 4

Simple enough: Turn on the oven to 350. Take your washed asparagus (about a pound, or whatever comes in the rubber band) and snap off the ends. Roll them in some olive oil {I use extra light olive oil} on a cookie sheet. Add some salt and shredded Parmesan cheese. Bake for 20-25 minutes or until soft. Done! How easy is that? What you'll find is it is even tastier than it is easy.

~Cilantro Lime Pesto Chicken Fajitas~

Mmm-mmm! I can't get enough of lime and cilantro lately. Such an easy and scrumptious recipe! Anyone can make this, honestly. The only this "special" you need is a food processor (I used my Blendtec). The pesto whips up in about 20 seconds, and the rest goes quickly, too. I have always had fajitas with the typical steak or chicken cooked in fajitas seasoning. I like it that way; I just decided to try it a new way, and these turned out fab!

First, cook the chicken in some olive oil seasoned with salt, pepper and garlic powder.

Then make the cilantro lime pesto with just a few ingredients in your mixer/food processor/blender.

I recommend fresh Parmesan for this recipe. Funny enough, last week was the first time I had ever bought fresh Parmesan...I loved it, and will now be buying it this way from now on.

Serves 2

you'll need:

2 chicken breasts, boneless/skinless, cut into thin strips

salt and pepper to taste

olive oil, vegetable oil

1 tsp. garlic powder

whole wheat tortillas

1 avocado

1 green or red bell pepper, thinly sliced (red will give more color)

1 medium yellow onion, sliced fajita-style

typical fajita garnishes: sour cream, tomatoes/salsa, cheese

Pesto: (adapted from Food Network)

1 c. fresh cilantro leaves, omit stems

2 1/2 Tbs. extra virgin olive oil

2 Tbs. sliced toasted almonds

3 Tbs. minced garlic

1 1/2 tsp. lime juice

1/2 c. fresh Parmesan, shredded

1 1/2 tsp. Kosher salt (normal iodized can be substituted)

1/4 c. chicken broth

get busy:

Pesto: Using a blender, mix together the ingredients until well blended, set aside.

Fajitas: Season the chicken with salt, pepper and garlic powder. In a skillet, add a little olive oil and cook the seasoned chicken through on medium high heat. Toss the cooked chicken with the pesto; set aside. In the same skillet, pour some vegetable oil (1-2 Tbs.) and add bell pepper and onion. Sautee until soft. Warm up the tortillas and add all the fixin's. You can't go wrong with this recipe. It's delicious, and healthy!

~Easy Oven Pork Roast~

I have yet to hear of an easier way to make a pork roast in the oven. My Italian nana made it this way, Supermom makes it this way, and now I do too. I got to use my new meat thermometer from Christmas! (thanks Mom). Besides the meat, this roast takes 3 ingredients. Easy!

The secret is out! This is what make the roast so succulent, flavorful (and easy). You need to know what Kitchen Bouquet looks like because if you go to the store and ask for it, chances are no one will know what it is. I recommend buying this from a Super Target or Walmart because it is about 2 or 3 dollars cheaper there than it is at any other grocery store. Note: a little of this goes a loooong way. Don't pour too much out!

serves 4-6

you'll need:

2-3 lb pork loin roast

garlic salt to taste

pepper to taste

Kitchen Bouquet

get busy:

Preheat the oven to 350 degrees. Place the roast in a 9x9 pan or whatever it fits comfortably in, fat side up. Pour a little Kitchen Bouquet over the roast with a basting brush, making sure the top and sides are completely covered and dark brown. You may need to pour a little more Kitchen Bouquet. Liberally sprinkle garlic salt on the top of the roast. Season with pepper. Bake for an hour or until a meat thermometer reads 145. No need to pour water in the pan; a ton of juice should come out of the roast. That's it!

So easy. So good. This is a great Sunday dish and once you buy the delicious Kitchen Bouquet, it will last you quite a while. I've had the the same bottle for over two years. The most flavorful part of this is the fat on the top, so don't omit it. Hope you like it!

~Homemade BBQ Chicken Pizza~

I have started to make specialty pizzas on Friday nights since Jeremy loves pizza so much. I don't really care for the pizza you get at Papa John's and types like it, but I do like pizza that is a Mediterranean style of sorts. We made our own BBQ sauce recipe for this, but you can use any BBQ (without HFCS high fructose corn syrup) of course. I also always make my own homemade whole wheat pizza dough {for a great recipe, click here}.

Once you have rolled out the dough, brush the crust with olive oil. Spoon on the BBQ sauce, cooked chicken and thinly sliced red onion.

Next, add a lot of cilantro. I like a lot of cilantro!

Then you can add mushrooms {I love them, so I put them}. Others don't put mushrooms on their BBQ pizza. Totally up to you. Mushrooms are good for you! They have zero cholesterol, zero fat, and very low carbs. Mushrooms are also said to help prevent breast and prostate cancer. To learn more about the health benefits of mushroom, click here.

After you sprinkle on the Jack cheese, cook at 450 for 20-25 minutes and voila! Homemade BBQ sauce on homemade whole wheat pizza dough that the family can enjoy because it's delicious and healthy-ish too.

serves 2

you'll need:

1 whole wheat pizza dough

olive oil for the crust

1 1/2-2 c. BBQ sauce

1 chicken breast, cooked, chopped in small pieces

1 handful of chopped cilantro

1/2 c. thinly sliced red onion

handful of chopped mushrooms

shredded Jack cheese

get busy:

Preheat the oven to 450. Roll out the pizza dough, brushing olive oil on the crust. Next, pour on the BBQ sauce and even spread around the crust, leaving about a 1/2 inch or so of crust. Add the cooked chicken breast pieces, and evenly sprinkle on the cilantro, red onion, and mushrooms. Then add the Jack cheese and pop it into the oven. Cook for 20-25 minutes. Enjoy.

~Baked Zucchini with Parmesan~

Such an easy way to make zucchini and so tasty! I love zucchini, and most of the time I bake it like this because it requires minimal attention and it does the work by itself. Also, there are only a few ingredients for this, and it is almost impossible to mess this up! All you need is 1 zucchini, salt, pepper, Parmesan cheese and some butter. Get cookin'!

serves 2

you'll need:

1 large zucchini

salt

pepper

Parmesan cheese, shredded

1 Tbs. butter, cut into fourth chunks

get busy:

Preheat the oven to 'broil.' After washing the zucchini, slice it fairly thin. Lay foil on a cookie sheet, completely cover the sheet. Fold up the sides of the foil (to catch the butter). Place the slices on the foil and spread evenly, but keep them close together (like the picture). Distribute the butter chunks evenly over the zucchini. Season with salt and pepper and some shredded Parmesan cheese (just eyeball it). Throw that in the oven for about 4-6 minutes. Don't forget to check the zucchini! It will probably burn if you leave it in too long. The zucchini should be soft for the most part.

This is a great dish for those times you are cooking dinner and forget about the veggie until everything else is almost done. This cooks up so quickly, you'll have it done at the same time everything is, most likely. Enjoy!