Easy Refrigerator Pickles

This is a recipe for a basic brine I use to pickle in the fridge.  I like the refrigerator method of pickling veggies because you don't have to have any special canning equipment and the veggies are only lightly steamed in the hot brine, so they retain many of their nutrients and crunch.  This method if very forgiving because you don't have to worry about spoilage and you can add any spices or veggies that you like!  They are basically fool proof and are ready in a few days.

2 Cups white vinegar
1 cup apple cider vinegar
4 cups filtered water
1/2 cup salt (or less for lower sodium pickles)
1 tbsp sugar
1 tbsp whole mustard seeds
1 tsp black peppercorns
1 tsp dried dill
garlic cloves

Combine all ingredients in large pot and bring to slow boil.  Clean and chop all of your vegetables.  

I like to add one garlic clove to each jar, 2 for quart jars.  

Pack the vegetables in as tightly as possible.  Pour the hot brine over leaving about 1/4 inch on top making sure all of the vegetables are covered with brine.  Place the lids on, let cool, and put them in the refrigerator.  They are ready to eat in a few days.

For this batch, I made a basic pickled asparagus and mixed cauliflower, carrot, and bell pepper.  Then I put an asian twist on the carrots by adding ginger, turmeric, a hot pepper, and extra sugar.  For the green beans I added extra garlic and a hot pepper and in the zucchini I added extra mustard seed and onions for a bread and butter type pickle.

TIPS:  You don't have to purchase new mason jars and can use whatever size you prefer, but make sure that the jars you choose are heat proof before you pour the hot brine into the jar or the heat will crack the jars.  Some store bought salsas and sauces come in these jars and you can just purchase new lids and reuse them! 

A wide mouth funnel is helpful, but not necessary.

Delicious, Healthy, and Budget Friendly: Vegetarian Meals

The one misconception that I think most people have about eating healthy, is that they can't afford healthy food.  The easy way to get around this obstacle is to add more vegetarian meals into your weekly menu.  I was a strict vegetarian for about seven years, which worked especially well for the tight budget of a 18-25 year old.  Eating veg doesn't mean that you have to eat tofu or "meat-less" loaf or any of the other stereotypical vegetarian foods that carnivores often turn their noses up at.  Eating meat-free a couple of times a week can decrease fat and calories, as well as increase fiber and nutrition. It will also force you to experiment with new exciting foods and flavors, nicely solving that weekly menu rut that we all get into from time to time.

Health Benefits of Lentils

Moroccan Wild Rice and Lentils

2 tbsp olive oil
1/2 cup diced onion
1 clove garlic crushed
1 cup rice /lentil blend *
2 cups low sodium broth
1 tsp garam masala seasoning (save by buying only what you need from stores that sell spices in bulk)
1/2 cup of dried cranberries
tamari or soy sauce to taste

Cook onion and garlic in olive oil until soft.  Add spices to oil vegetable mixture and heat for a few minutes until fragrant.  Add broth and bring to a boil, then stir in rice and lentil mixture.  Cover and cook on low heat for about 35 -40 minutes.  Fluff with a fork and finish with dried cranberries and tamari. (6 servings for about)

*I purchased a bag of blended brown rice, wild rice, green, and red lentils.  If not available check out the bulk section of your local health food store and create your own blend.  Wild rice and a can of garbanzo beans works well also.

Serve with a side of steamed broccoli or kale for a balanced meal.

Spaghetti Squash with Bok Choy

1 spaghetti squash
1 bunch bok choy
4 cloves garlic sliced
1 small onion sliced
1 cup broth
2 tsp of olive oil
Parmesan cheese (optional)

Cut Spaghetti squash in half and place in a large pot that the entire squash will fit.  Fill half way with water and bring to a boil, then simmer for about 20 minutes or until  you can stick a fork into the flesh and it pulls away in "spaghetti" strands.  Let cool, remove seeds and scrape the spaghetti from the rind.

While the squash cooks : In a large skillet heat onions and garlic in olive oil on low heat until soft.  Add broth and shredded bok choy, cook on medium-low until the bok choy is tender.

Combine all of the ingredients in the big pot used to boil the squash and cook on medium for 5 minutes.  Add salt and pepper to taste.  (4 servings)

If you choose, top with parmesan cheese.


Minestrone Soup

1 red bell pepper or frozen peppers
1/2 red onion
1 zucchini
1 carrot
1/2 cup frozen mixed greens
3 cloves crushed garlic
3 tablespoons olive oil
1 can roasted diced tomatoes
1 can canelini or other beans, rinsed and drained
2 tsp Italian seasoning
4 cups low sodium broth
1/2 cup whole wheat pasta (optional)
Salt and Pepper

Chop and saute all veggies in olive oil, add broth and tomatoes and simmer for 20 minutes.  Add pasta and beans for an additional 15-20 minutes or more until the pasta is cooked (will vary depending on the cut of pasta you choose).

Serve with a slice of whole wheat garlic bread: toast on both sides, drizzle olive oil, rub garlic clove on top-yum!