Monday, November 30, 2009

Easy Peasy Lemon Squeezy Smoothie

My daughter named this smoothie. It is very yummy and super easy to make. (Oh, my camera battery is dead, so no picture!)
cherry Whole Soy
frozen blueberries
orange juice
probiotic powder
combine, blend, enjoy!

Gluten free gravy

I have found the secret to gluten free gravy! Seriously. Want to know it? Okay, I'll give it to you for free! Ready? The secret to gluten free gravy is, wait for it, drum roll please...........
amaranth flour. Yep. That's it! The stuff is fantastic. It makes delicious gravy. As a Southern woman, gluten free gravy has been a priority of mine. There is a vegetarian restaurant here in Denver that makes really yummy gravy, and I have been trying to emulate it for years. Well, I finally got it. Here's the recipe (sort of):

olive oil
1 small chopped onion
2 tbsp Bragg liquid aminos
1/2 C amaranth flour
1/4 C nutritional yeast
1 tsp garlic powder (you can use fresh garlic, but I forgot to add it until after the onions were cooked, so I put in powder!)
1 tbsp thyme
1 tbsp sage
1/2 tbsp rosemary
salt and pepper

Okay, I did not measure the soymilk. I just added little by little until it was the consistency that I wanted. I'd guess the olive oil was 3 tbsp. I love this gravy.

Monday, September 14, 2009

Another tofu stir fry

Tonight's dinner was so darn yummy and easy. The kids ate it up! I didn't measure anything, but here's what was in it:

red bell pepper
bean sprouts
brown sugar
Bragg Liquid Aminos
lime juice
rice noodles

Saturday, July 4, 2009

Cheezy Sauce

Okay, I posted these pictures then forgot to actually blog about it! This was a recipe from Veganomicon. It wasn't bad, but honestly it was more like gravy than cheezy sauce. We used it to make chili cheeze fries. It was okay, but just not all that great. I don't think I'll make it again. I have a gravy recipe that I like, and I have a cheezy sauce recipe that I like. So, not a glowing review, but it wasn't bad either!

Carrot-tofu Stir Fry

I used CSA cilantro and onions for this stir fry. I thought it was a little bland, but the kids gobbled it up! It had tofu, carrots, and onions. The sauce had broth, corn starch, garlic, lime juice, sriracha, and cilantro. I mixed it up with steamed basmati.

Wednesday, June 24, 2009

Organic and local

We started receiving our weekly CSA box from Grant Farms last week. We've been enjoying fresh veggies! The first box was mostly greens plus radishes, cilantro, dill, and baby beets. Here's a picture of one of the salads I made this week with greens and radishes from our CSA box.

My neighbor gave me some fresh oregano out of her garden, so I chopped some up and some fresh dill from our CSA box and put them in our mashed potatoes. It was yummy! I'm looking forward to seeing all the cool veggies, fruits, and herbs we're going to get this summer and fall.

The great cookbook challenge!

I thought about calling this - super busy stay at home family manager of a family of 7 cooks dairy free/gluten free gourmet recipes! It was a bit long though, so I figured the great cookbook challenge had a better flow to it. My husband and I had a rare few hours to ourself on Friday evening, so we went to a movie. One of the previews was for a movie coming out with Amy Adams and Meryl Streep called Julie and Julia. Meryl Streep plays Julia Childs. Amy Adams plays a woman named Julie who decides to make a Julia Childs' recipe every day of the year and blog about it. I TOTALLY loved that idea. Now, if I was a single woman with no children or at least had no children - I would do that! However, I am married and I have five children. So, a new recipe every day will never fly. I have decided on a modified approach to the challenge. The book I'm using is already vegan, so that takes care of the dairy issue. Many of the recipes in the book are already gluten free, but I may be modifying some of the recipes to make them gluten free. Plus, there are no rules about following the recipe perfectly. I've never been too good at doing what I'm told anyway! LOL. Anyway, here is my first recipe out of Veganomicon for the challenge: potato-kale enchiladas. I made a few changes to the recipe. The most obvious being that I made it into an enchilada casserole instead of rolling and stuffing the enchiladas. When one is a busy mom trying to squeeze in some healthy cooking, you make things easy on yourself!

Here's how I made them (the stuff in italics are things I've changed):
Enchilada Chile Sauce:
2 tbsp olive oil
1 yellow onion, chopped
1 sm can roasted green chiles
2 tsp chile powder (the recipe says 2-3 tsp, I knew my hubby would prefer 2 tsp, so....)
1 1/2 tsp ground cumin
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh oregano
1 28 oz can diced tomatoes with juice
1 1/2 tsp salt
(the sauce also calls form 1 tsp sugar, but I have learned by trial and error to NOT add sugar, so I didn't)

Potato-Kale Filling
1 pound potatoes (they call for Yukon gold or red)
1/2 pound kale, washed, trimmed, and chopped
2 tbsp olive oil
6 cloves garlic, chopped
1/2 tsp cumin
1/4 C beef type broth
2 tbsp lime juice, 1 tbsp lemon juice (I changed this one simply because I ran out of lime juice - they turned out so well that I'll probably leave it that way. I liked the tanginess of the kale!)
1/2 tsp salt
18 corn tortillas

Preheat oven to 375.
Prepare enchilada sauce:
Saute the onions in oil for 4-7 minutes, until softened. Add remaining sauce ingriends, bring to a simmer, remove from heat. Puree sauce in blender.

Prepare filling:
Peel and dice potatoes, boil until tender, drain and cool. (I made these the day ahead to make preparation quicker and easier!) Cook garlic in olive oil until garlic is slightly browned. Add the kale, sprinkle with salt, and raise the heat to medium, stirring to cover kale with garlic and oil. Cover the pot and let the kale wilt. Remove lid, add ingredients and cook 3-4 minutes more.

Use a 9" x 13" pan. Put a little sauce in the bottom, dip 6 tortillas in the sauce and lay them in the pan. Spread half the potato-kale mixture on top. Repeat and end with a layer of tortillas. Pour any sauce left on top of the casserole. Cover with foil and bake for 25 minutes. Remove the foil and bake another 12 minutes or so until the tortillas start to get a little crisp on the edges. Then - enjoy!

We had a yummy salad made with our CSA greens and radishes. Then, we ate super delicious strawberries from our CSA box for desert!

Wednesday, June 17, 2009

Garden greens

We harvested our first garden greens! They were yummy! Our garden is doing pretty well. We've had outrageous amounts of rain which is incredibly unusual for Colorado. It did wash away a couple of my pepper plants, all of my basil, some of the second batch of lettuce, and some of the carrots. The peas, tomatoes, zucchini, strawberries, and chives are looking awesome! We made a salad with the romaine and spinach that we picked. The kids had a blast picking the greens, and they all ate them as well!

Thursday, April 9, 2009

Skillet Cornbread

Here's a recipe that speaks to my Southern heart! Tonight I made skillet cornbread, and it was so yummy! Everyone loved it - especially smeared with the local honey we had. We had "breakfast beans" (that's a recipe I'm going to talk about another time), fried potatoes, fresh tomatoes, and skillet cornbread. I used this recipe, and I will definitely be making it again. I added a teaspoon of chipotle chile powder which gave it a small kick! I think it would be good with fresh corn kernels, sauteed jalapeno, green chiles, or even chopped chipotles. I'm sure we'll be experimenting! Jalapeno jelly would be great, too, although the honey was divine with it! This is a terrible picture, but I forgot to get a picture BEFORE we started eating! The cornbread was cooked in my cast iron skillet. Have I ever mentioned how much I love that thing? It's awesome!

Here's how I made it:
2 cups soymilk
2 tbsp white wine vinegar
1 3/4 cups corn flour
2 eggs
2 tbsp olive oil (plus extra for coating the pan)
1 tbsp honey
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp chipotle chile powder
Preheat oven to 425, and put the cast iron skillet in there to heat up. Mix the milk and vinegar and let the milk curdle. Mix everything together. Put oil in the hot skillet, then pour in the mixture. Cook for 20 minutes (or under toothpick comes out clean and top is nicely browned).

Tuesday, March 31, 2009

Yummy Lentil Stew

I've had an episode of Get Fresh with Sara Snow recorded since December. She made a lentil stew on it that sounded delish. I finally made it tonight. I sounded like it would be big enough to have for dinner and throw the leftovers in the freezer for after Baby T is born. It was! Well, it might not have been if the kidlets hadn't had a friend over. They were more interested in playing than eating tonight, but that's okay. It was really yummy. It cooked so long that the lentils fell apart and made it creamy. It was an awesome comfort food that was healthy! Even dh (the self avowed soup/stew hater) said he liked it which is good because it's going to be made again! Here's how I made it.

2 C red lentils
8 C water
2 tbsp "chicken" broth powder
several kombu strips
1/2 tbsp cumin
1/2 tbsp thyme
1/2 tbsp oregano
bay leaf
1 large can of diced tomatoes

Chop all the vegetables. Mix lentils, water, broth powder, potatoes, celery, carrots, kombu, and bay leaf. Bring to a boil, then simmer covered for 30 minutes. Add spices, zucchini, and tomatoes and simmer for another 15 minutes or until lentils have broken down and veggies are tender. Remove bay leaf and enjoy!

Thursday, March 19, 2009

Green beans with tomatoes

A friend of mine who is expecting a baby the same time as me, posted a link to a recipe for tomatoes and green beans. It sounded good, and I had some fresh green beans, so I decided to make my own version of it! Here's the original version Aunt Kate's Green Beans in Tomatoes. My kids LOVED this dish and came back for seconds, so I'll definitely be making this one again! Here's my version:
Green Beans with Tomatoes
2 lbs green beans
2 cans diced tomatoes
1 can tomato sauce
2 tsp dried basil
2 tsp garlic powder
1 tsp dried oregano
2 tsp minced onions
black pepper to taste
Mix the tomatoes, tomato sauce, and herbs in a large pot. Put the green beans in with the tomatoes and cook on medium high heat until the green beans are crisp tender.

I also made a version of honey baked lentils that was really great, but I need to tweak it a little. I'll post it later. I also tried a recipe for chipotle mashed sweet potatoes. Trey really liked that one, but unfortunately, no one else did, so that one got scratched!

Every St. Patrick's Day, I make Irish Bean Stew! Normally, I make a meal full of green/Irish stuff. This year, I was just too tired, but at least we had a really healthy meal! With the Stew, I steamed broccoli and cut up tomatoes and sweet peppers. With that we had carrots and made a cashew/pimiento "cheese." It was really delicious.

Last but not least - Livi's bentos for this week! She loves her bento boxes and loves taking pictures with them! This one has grapes, a boiled egg, Cajun jerky, soy cheese, snap pea crisps, gf pretzels, strawberries, and gf Pamela's cookies.

This one has gf pretzels, strawberries, grapes, a Pamela's cookie, a veggie dog, carrots, and soy cheese.

Sunday, March 15, 2009

Tempeh Hot Wings

First let me say - these are absolutely, positively, freaking fantastic!!! I loved them! I will make them often! I got the original recipe off this site: Don't Eat Off the Sidewalk. I changed the recipe to make it gluten free and to my liking! :-) I bought the tempeh at the Aurora Vitamin Cottage, and unfortunately they only sold one kind of tempeh. So, they were pretty thick. Next time I'll just have to bite the bullet and drive to Whole Paycheck - uh, Foods - to get the long, thin kind. I think they'd be way better with the thinner tempeh. I didn't think about getting a picture of just the hot wings until they were almost gone, and my picture is weirdly orange. You can get the idea though. Dinner was so fabulous tonight!

Here's the recipe for the tempeh hot wings:
2 pkgs of tempeh
1/2 C amaranth flour
1 tsp salt
4 tsp thyme
2 tsp paprika
1 tsp pepper
1 tsp garlic powder
1/3 C soymilk
8 tbsp margarine
4 tbsp hot sauce (I used Tapatio)
8 tbsp ketchup
3 tbsp agave nectar

Cut the tempeh into fairly small triangles. Boil water. When the water is boiling, put the tempeh in and let it boil for 15 minutes. Drain and cool enough to handle. Mix amaranth flour, salt, thyme, paprika, pepper, and garlic powder. Have a bowl with the soymilk and a bowl with the flour mixture ready. Dip each tempeh piece in the milk and then coat with the flour mixture. Put them on a greased baking sheet and spray the top with olive oil spray. Cook in a 400 oven for ten minutes - flip and then cook for ten minutes more. While the tempeh is cooking, prepare the sauce. Melt the margarine in a saucepan and then add the hot sauce, ketchup and agave. Keep the sauce hot. When the wings finish cooking, put in a bowl and coat well with the sauce.

I would have liked to have had the wings a little hotter, but Trey and Beth thought they were just fine! Next time I'm going to have to make two batches - one a little less spicy for Ray. He liked them, but the poor kid went through about 8 glasses of water! :-) The rest of dinner consisted of basmati rice with sumac, roasted asparagus with lemon, roasted potatoes with lemon/garlic seasoning and chile powder, sauteed mushrooms and sweet peppers, and a green salad. Aaahhh - it was yummy!

Cashew Fruit Dip

I made the cashew fruit dip again. I really like it. It's not overly sweet. It does taste better if you make it ahead of time and then let it chill. This recipe makes a pretty good amount, so if you're feeding a smaller family, you might want to cut it in half.

1 C raw cashews
12 oz. Vanilla Whole Soy yogurt
1 tbsp agave nectar
1 tsp cinnamon
Blend really well, chill and serve!

Saturday, March 14, 2009


I have to say that being a gluten-free vegetarian seems to set one apart! A lot of the mainstream books that focus on being gluten-free, also focus a lot on meat eating. The first book about celiac and gluten sensitivity that I read was insane about it. I swear, this woman thought our ancestors ate a diet that consisted of about 75% meat! You'd think we were more like lions and tigers than apes biologically. Oh well. Thanks to Vegetarian Times, I found a website community dedicated to gluten free vegetarians! Woo hoo. Vegetarian Times is a great magazine, and over the past couple of years, they seem to have gotten pretty in tune to the growing gluten-free vegetarian community as well. Many of their recipes are naturally gluten-free. Unfortunately, the first article and recipes that I saw dedicated to gluten-free were pretty nasty. I think they tried a little too hard, but it was a step! I think they even mark their recipes gluten-free now. Although, I usually don't pay much attention to the gf markings on recipes. There is still too much confusion that they are often wrong. I just read for myself. Anyway, it was nice to find a gf vegetarian community. There are several different message boards. They're a bit quiet, but I'm sure as more and more people find out about it, it will become much busier. Check them out: Vegiac.

I tried a new recipe (sort of) that I found in VegNews. It was for a creamy cashew dip. It was so yummy! I changed it a bit, but because I only had so much of certain ingredients, I didn't measure anything - I just threw them in! I am going to make it again, measure the ingredients, and then post a recipe. It was so fabulous. The kids loved it, and so did I! I also made quick tacos. I used a soyrizo that is gf and super yummy. We were in a hurry, so this was just a quick meal to throw together. The kids ate every bit of it though. I think the older kids had 5-6 tacos a piece. You'd think they were filling up a hollow leg. LOL.

Monday, March 9, 2009

March Madness Bentos

My daughter's school intramural basketball tournament starts tomorrow. So, in honor of that, I made her a special bento for lunch tomorrow. The "basketball" is half an orange that I drew on (Yes, I know - my artistic skills are lacking! LOL.) Also in the top tier is a peanut butter "sandwich" on a gf graham cracker with words in chocolate sauce, just raspberries, and gf pretzels. The bottom tier has peanut rice noodles with carrots and broccoli.

For dinner tonight, I made orange-chile broccoli stir fry with rice, and a salad with a peanut sauce. The sauce was adapted from a recipe in an Asian cookbook my darling husband got me for Christmas. It was okay, but it was very vinegary. It definitely needs work. The salad was romaine, tomatoes, carrots, cucumbers, and tofu.

Sunday, March 8, 2009

Lots of things!

This post will be kind of disjointed, but I have a lot of things to put on it! This first product is a salad dressing that my kids love. They like to dip veggies in it. It's dairy free, and as far as I can tell, gluten free as well.

This was our celebratory desert tonight! :-) My husband got a job, so we decided to splurge, and get Tofutti ice cream bars. I do believe I have raved about Tofutti products on here before, but they are the best commercial vegan deserts ever! The sparkling cider has been in the fridge since New Year's Eve when we were all too sick to drink it. We figured it was time to break it out.

After my husband was laid off, I slashed out budget which included our food budget. Well, the way I know how to eat cheaply is by eating pasta, homemade bread, homemade muffins, etc. I figured - a few weeks wouldn't kill us. Holy cow! If I had any doubts about how gluten affected my children, I don't now! They may be able to handle small amounts, but the overload sent their systems into meltdown mode. I think I'm still shell shocked from it all. LOL. Anyway, it wasn't worth it. My new goal is to find ways to eat gluten free cheaply. I know there are many people in the same boat, so I'll be blogging about it from time to time. Tonight I made roasted potatoes which are so delicious, cheap, and gluten free! Peel and chop up a bunch of potatoes (remember - family of 6 - so we chop up A LOT!). Then, throw them in a big ziploc bag with oil and spices - shake - throw them in the oven at 400 for about 40 minutes - and prepare to partake in the yumminess. I used a packet of onion dip mix last night. This dip is more expensive than the regular grocery store brands, but it doesn't have all the crap that they have either - plus, as far as I can tell it's gluten free. Even with it being more expensive, it's still a cheap meal. You can use other spices as well - another favorite of ours is to use a garlic/lemon mix that I have in a big container.

These crackers are another product that we enjoy. The smokehouse flavor are gluten free and vegan. They are really good. The best ones are the ranch flavor, but they do contain dairy unfortunately.

Last but not least - a picture of our lunch. It was kind of a weird combo, but everyone chowed down! I made a peanut butter smoothie (dates, soymilk, vanilla, peanut butter, and ice) which the kids love! I also made some rice and beans, chopped up some fresh tomatoes, and put out salsa to eat with corn tortillas. With that, I made the green/citrus salad that I made the other night (I forgot to put on the almonds, darn it). Like I said, weird combo - but it all disappeared!

Wednesday, March 4, 2009

Spinach/citrus salad

Tonight I made two new recipes. The first was an asparagus and lentil dish that was okay. It needs some work though. I am going to play with the recipe and see if I can get something we like better. The asparagus was super yummy though. I broiled it in the oven with olive oil, salt, and pepper, and then sprinkled lemon juice on top of it. It was fabulous!

The salad was a variation on one that I've made before, but the dressing was brand new. My mom told me about it a while back. It was a big hit with everyone. Even my oldest son, who has decided for the time being that he doesn't like salads, nibbled on his. The salad consisted of spinach, romaine, sliced red onion, mandarin oranges, and sliced almonds. I usually have walnuts in my spinach salad. I liked it with the almonds. I'm going to have those more often. The recipe my mom gave me for the dressing called for apple cider vinegar which I was sure I had until I opened my cabinet and found red wine vinegar. Oops. I used that instead though, and it was really good. Here's my version of the citrus dressing:
1/4 C grapeseed oil
1/4 C orange juice
1 tbsp red wine vinegar
1 tbsp agave nectar
Shake well!

Tuesday, March 3, 2009

Scrambled Tofu Burritos - again - and a yummy orange smoothie

I made scrambled tofu burritos again last night. This time, I took the time to measure out the ingredients - okay, some of the ingredients. So I have kind of a proper recipe! LOL. The spices are measured out anyway. I didn't drain the tofu as well this time, and it was a bit mushier. I will be more careful of that next time. Here's how I made it:
chopped carrots
chopped celery
chopped pepper
chopped onion
19 oz "cotton" or Chinese style tofu, drained, pressed, and crumbled
1 tbsp garlic powder
1/2 tsp chipotle chile powder
1 tsp ground mustard
2 tsp turmeric
1 tbsp nutritional yeast flakes
1 tbsp no-salt seasoning (I use Costco's organic no-salt seasoning)
cooked hashbrown potatoes (I used two potatoes that I cooked on low heat with olive oil and water until they were done)
chopped tomatoes
sliced green onions

Cook the first four ingredients in olive oil until they are softened. Mix the tofu with the spices then add to the pot. Cook until the tofu is browned a bit. Add the potatoes and finish cooking. Add the tomatoes (I put in 5 I think), green onions, and spinach (I put in two large handfuls that I chopped a bit). Turn off the heat, cover, and let the spinach wilt a bit. Serve with corn tortillas, salsa, and hot sauce. Enjoy.

This recipe makes a lot - remember there are soon to be 7 in my family!

Tonight we had leftovers of the burritos, and I made a yummy orange smoothie to go with it. Everyone loved it. It was super simple, too. I used agave nectar, but I think next time I will throw in dates instead. Honestly, I forgot I had them! The smoothie was 1 1/2 C of orange juice, 1 1/2 C soymilk, vanilla, a banana, about a tablespoon of agave nectar, and a bunch of ice cubes. Blend and drink!

Thursday, February 26, 2009

Finally, a healthy meal

With Trey being laid off and me doing various temp work, dinner has been, well, not blog-worthy for sure. We haven't been eating gluten free, and I am getting us back to it. I guess my new goal is to figure out how to eat gluten free cheaply! My kiddos are bouncing off the walls, and I'm thinking duct taping them to their chairs isn't such a bad idea. LOL. So, tonight, I actually cooked a healthy, gluten free meal. I made BBQ tofu (just drained, pressed, cut tofu baked with BBQ sauce), mashed potatoes, Marilu Henner's soba noodles, and a green (very green - lettuce, green peppers, green onions, avocado, and tomatoes) salad. It was so nice to have us all sit down to a healthy, home cooked meal together again.

Tuesday, January 27, 2009

Chocolate pudding

I made a yummy pudding tonight. This recipe started our as Chocolate Pie from Vegetarian Times. I've made it as a pie before, but we prefer to just make the pudding. Here's how I make it.

8 oz unsweetened chocolate
2 10 oz pkgs silken tofu
10 oz jar blackberry preserves
1 tsp vanilla
1/2 C agave nectar

Melt the chocolate and process everything in the food processor. Chill and enjoy!

Monday, January 19, 2009

Yogurt lament

Is it so hard to make a good tasting vegan yogurt? Apparently. Whole Soy is the best by far. I can't for the life of me understand why Silk is the yogurt that you can buy anywhere. I mean, yes, they are a huge corporation, but how can you sell a product that tastes so badly that it makes you puke? I don't get it. When I tried Silk yogurt, I literally had to run to the sink, spit it out, rinse my mouth out, and get something else to eat, and I very nearly vomited. It's not like it was just bad, it was HORRID! You can buy horrid, runny, puke flavored vegan yogurt anywhere, but high quality, good tasting vegan yogurt you have to fight to find. It blows the mind.

Not hard to figure out that I am ticked at Whole Foods again. They now sell only one kind of vegan yogurt in big containers, and it is - you guessed it - puke, uh, I mean Silk. The only Whole Soy they sell are these little cups.

I'm having a very hard time justifying buying these little cups of yogurt. There's so much trash involved. But - darn it - I DON'T WANT TO HAVE TO LEARN TO MAKE YOGURT! It sounds hard and messy and well, I like Whole Soy. In the end, I know I'm going to be making soy yogurt - I'm just going to have to bitch about it along the way.

Tuesday, January 13, 2009

Taco meat

Okay, so I made the TVP taco meat again tonight, and I liked it better this time. It's basically the recipe from The New Farm Vegetarian Cookbook. The biggest difference is DO NOT add the sugar. I know sometimes it cuts the acidity - yadda, yadda, yadda. In this recipe, it just adds a weird sweetness that is yucky. Everyone chowed on tonight's dinner, and the kidlets were excited to have it in their bentos tomorrow, so I guess it's a hit! Here's the recipe.
Soak 1 1/2 Cups TVP in 1 1/3 boiling water for 10 minutes.
Saute 1 medium onion in olive oil, then add:
1 14 oz. can tomato sauce
1/2 tsp salt
1 tbsp chili powder
1/2 tsp pepper
1 tbsp garlic powder
1 tbsp Bragg Liquid Aminos
Mix with the TVP and enjoy!

Here's the kidlets bentos for tomorrow!

Monday, January 5, 2009

Scrambled Tofu Burritos

This meal didn't do much for my goal of adding more living foods into our diet, but it was full of veggies. I'm just glad I felt like preparing food! After many weeks of feeling crappy from the pregnancy, then I got strep throat. Not fair! LOL. Oh well, I'm feeling better, so at least we got a real meal tonight. It was yummy, too.

The scrambled tofu consisted of carrots, celery, red pepper, and onion sauteed in olive oil. Then I added the crumbled tofu with garlic powder, chipotle powder, mustard powder, turmeric, nutritional yeast, and no-salt seasoning. After that cooked a bit, I added some cooked hashbrown potatoes, chopped tomatoes, and chopped green onions. When it was completely cooked, I threw in some chopped fresh spinach. We put all of that in corn tortillas with salsa and hot sauce. Super yummy! The second picture is really blurry - sorry. My camera doesn't do close ups very well.