This is so good and so easy! The recipe comes from the book The Ultimate Guide to the Daniel Fast by Kristen Feola, which has many amazing vegan recipes to build on. She also blogs here.
Burger:
1 t. extra-virgin olive oil
2 T. chopped onion
1 C. canned black beans, rinsed and drained
1 C. canned great northern beans, rinsed and drained
2 T. flaxseed meal
1 t. garlic powder
1/4 t. cumin
1/4 t. salt
1. Mash beans in a large bowl, leaving about 1/4 of the beans whole, and set aside.
2. Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent.
3. Add onions to beans with flaxseed meal, garlic powder, cumin and salt.
4. Return skillet to medium heat, and add olive oil if needed to prevent burgers from sticking. Scoop out about 1/3 cup of bean mixture for each burger, and add to skillet. Flatten with spatula and cook 5 minutes on each side or until bottoms are browned and slightly crispy.
Guacamole (an easy not necessarily authentic version)
2 medium avocados, peeled, deseeded
1/2 C. chopped tomatoes, unpeeled, unseeded
1/4 C. diced red onion
1/2 medium jalapeno pepper, seeded and diced
1 clove garlic, minced
2 T. chopped fresh cilantro
1 T. fresh lime juice
1/2 t. salt
Mix it all together real good. Taste it and tweak it to your liking. Chill 1-2 hours if you can wait that long!
Saturday, October 15, 2011
Thursday, October 13, 2011
Dog Food
So Dozer has major allergies to his dog food, I think. So I'm making some organic dog food today and will tell you how it goes. Here's the recipe though:
4 cups meat (ground)
3 cups veggies (ground)
4 cups grains (rice, oats, quinoa)
1 t oil (fish or olive)
Simmer together for an hour. Make sure cooked all the way through.
Here's my take on this... We try hard not to be wasteful, but we are at times.
We have a freezer burnt old chicken & turkey in our freezer that would've probably gotten thrown away. We have veggies that we compost weekly. I'm thinking we will have enough leftover foods to make into dogfood. I've heard of people doing this, so I'm trying it.
4 cups meat (ground)
3 cups veggies (ground)
4 cups grains (rice, oats, quinoa)
1 t oil (fish or olive)
Simmer together for an hour. Make sure cooked all the way through.
Here's my take on this... We try hard not to be wasteful, but we are at times.
We have a freezer burnt old chicken & turkey in our freezer that would've probably gotten thrown away. We have veggies that we compost weekly. I'm thinking we will have enough leftover foods to make into dogfood. I've heard of people doing this, so I'm trying it.
Tuesday, July 26, 2011
Veggie Chili
1 28 oz can diced tomatos
4 cups vegetable broth
1 15 oz can black beans, rinsed & drained
1 15 oz can white cannellini beans, rinsed & drained
1 15 oz can red kidney beans, rinsed & drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 gr bell pepper-chopped
2 cloves garlic, minced
1 T minced pickled jalapeno
2 T chili powder
2 T dried oregano
2 t ground cumin
1 t ground coriander
1-2 t hot sauce
1/3 c couscous
1/2 c cheese
1/3 c cilantro
Salt & pepper to taste
In a slow cooker, combine all ingredients, but the couscous, cheese, and cilantro. Cover & cook on low for 6-8 hours or on high for 3-4 hours.
Add couscous 5-10 min before serving, depending on temperature of slow cooker. Season to taste w/ salt & pepper.
This recipe is yummy & easy. I put on low all day. I skipped the cilantro, cheese, & jalapeno. I put vegan sour cream & an avocado on top. I also used beans from the bulk bins vs canned beans, but probably doesn't make a difference.
4 cups vegetable broth
1 15 oz can black beans, rinsed & drained
1 15 oz can white cannellini beans, rinsed & drained
1 15 oz can red kidney beans, rinsed & drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 gr bell pepper-chopped
2 cloves garlic, minced
1 T minced pickled jalapeno
2 T chili powder
2 T dried oregano
2 t ground cumin
1 t ground coriander
1-2 t hot sauce
1/3 c couscous
1/2 c cheese
1/3 c cilantro
Salt & pepper to taste
In a slow cooker, combine all ingredients, but the couscous, cheese, and cilantro. Cover & cook on low for 6-8 hours or on high for 3-4 hours.
Add couscous 5-10 min before serving, depending on temperature of slow cooker. Season to taste w/ salt & pepper.
This recipe is yummy & easy. I put on low all day. I skipped the cilantro, cheese, & jalapeno. I put vegan sour cream & an avocado on top. I also used beans from the bulk bins vs canned beans, but probably doesn't make a difference.
Saturday, July 23, 2011
Chocolate Chunk Banana Bread
1.5 c whole wheat flour
1 1/4 t baking powder
1/2 t baking soda
1 T cinnamon
1 T ground Flaxseed
Pinch of sea salt
3 ripe bananas
2 egg whites
1/4 c unsweetened applesauce
1/2 c raw honey
1/4 c flaxseed oil
1/3 c chopped dark chocolate
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, flaxseed, & salt.
In another bowl beat bananas until smooth. Add egg whites & beat until combined. Gradually mix in applesauce, honey, & flaxseed oil.
Mix dry ingredients into banana mixture, stir in chocolate.
Mist a 9x5" loaf pan with cooking spray. Pour batter into pan and bake 25 min or until browned on top.
I have not tried this, but plan on making it tomorrow!
1 1/4 t baking powder
1/2 t baking soda
1 T cinnamon
1 T ground Flaxseed
Pinch of sea salt
3 ripe bananas
2 egg whites
1/4 c unsweetened applesauce
1/2 c raw honey
1/4 c flaxseed oil
1/3 c chopped dark chocolate
Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, flaxseed, & salt.
In another bowl beat bananas until smooth. Add egg whites & beat until combined. Gradually mix in applesauce, honey, & flaxseed oil.
Mix dry ingredients into banana mixture, stir in chocolate.
Mist a 9x5" loaf pan with cooking spray. Pour batter into pan and bake 25 min or until browned on top.
I have not tried this, but plan on making it tomorrow!
Friday, July 15, 2011
Stuffed Mushrooms
Just pulled this recipe off Sophie Uliano's email and have not tried it...
1 Large Portobello Mushrooms
2 T olive oil
2 T Worchestire Sauce
1/2 cup brown rice
1 cup water
1 T Pesto
1/2 cup goat cheese
2 sun dried tomatoes, chopped
2 sprigs of fresh basil
Preheat oven to 375 F. Remove the skins from the mushrooms, Place each mushroom in a large square of aluminum foil and top each with 1 T of olive oil and 1 T of Worchestire Sauce. Make a sealed foil packet of each and place in the oven of 20 minutes.
Meanwhile: Cook the Rice.
When the rice is done and still warm, mix in the pesto and goat cheese.
Open the foil packets and stuff each mushroom with the pesto rice. Reseal packet and place back in the oven for 10 minutes.
Top with sundried tomato and a sprig of fresh basil.
1 Large Portobello Mushrooms
2 T olive oil
2 T Worchestire Sauce
1/2 cup brown rice
1 cup water
1 T Pesto
1/2 cup goat cheese
2 sun dried tomatoes, chopped
2 sprigs of fresh basil
Preheat oven to 375 F. Remove the skins from the mushrooms, Place each mushroom in a large square of aluminum foil and top each with 1 T of olive oil and 1 T of Worchestire Sauce. Make a sealed foil packet of each and place in the oven of 20 minutes.
Meanwhile: Cook the Rice.
When the rice is done and still warm, mix in the pesto and goat cheese.
Open the foil packets and stuff each mushroom with the pesto rice. Reseal packet and place back in the oven for 10 minutes.
Top with sundried tomato and a sprig of fresh basil.
Thursday, July 14, 2011
Sweet potato/Black bean Enchiladas
I am not sure if I got this recipe from Lisa, but it's yummy and wanted to post it.
Sauce:
1 cup water
1 T starch
1 can roasted gr chiles-I used hot, and they were spicy!!
2-4 cloves garlic
1 t cumin or chili powder
Enchilada Filling:
1st bowl:
1 can black beans
4 cloves garlic
1 fresh lime juiced
2nd Bowl:
2 Diced Cooked Sweet Potatoes
1 can mild gr chiles
1/2 t gr cumin
1/2 t chili powder
Salt & pepper to taste
2 T cilantro
Additional Ingredients:
Tortilla & Cheese
Heat the enchilada sauce in a skillet until slightly thickened & boil the sweet potatoes until soft. Put a little sauce in the bottom of pan & stuff tortillas w/ potato mixture & black bean mixture. Top the tortillas with remaining sauce & cheese (if desired). Really yummy w/ Tofutti Sour Cream & a sliced avocado!
Sauce:
1 cup water
1 T starch
1 can roasted gr chiles-I used hot, and they were spicy!!
2-4 cloves garlic
1 t cumin or chili powder
Enchilada Filling:
1st bowl:
1 can black beans
4 cloves garlic
1 fresh lime juiced
2nd Bowl:
2 Diced Cooked Sweet Potatoes
1 can mild gr chiles
1/2 t gr cumin
1/2 t chili powder
Salt & pepper to taste
2 T cilantro
Additional Ingredients:
Tortilla & Cheese
Heat the enchilada sauce in a skillet until slightly thickened & boil the sweet potatoes until soft. Put a little sauce in the bottom of pan & stuff tortillas w/ potato mixture & black bean mixture. Top the tortillas with remaining sauce & cheese (if desired). Really yummy w/ Tofutti Sour Cream & a sliced avocado!
Risotto
This is my Great Grandma's recipe. Very yummy & simple.
2 c Risotto Rice-uncooked
2 cans of chicken broth-I use the organic boxes of chicken broth
1 small can tomato paste
1 celery stick-chopped
1 medium carrot-chopped
2 T yellow onion
2 T olive oil
1 lb of ground meat if you choose
Heat chicken broth in a pot on medium heat. In a separate pot saute the celery, carrot, onion, (i also use garlic) in the olive oil. Brown the meat. Add the tomato paste & rice. Stirring constantly add the chicken broth one ladle full at a time to rice mixture. Wait until the broth is absorbed until you add the next ladle full. When the rice is cooked & soft you are done...
2 c Risotto Rice-uncooked
2 cans of chicken broth-I use the organic boxes of chicken broth
1 small can tomato paste
1 celery stick-chopped
1 medium carrot-chopped
2 T yellow onion
2 T olive oil
1 lb of ground meat if you choose
Heat chicken broth in a pot on medium heat. In a separate pot saute the celery, carrot, onion, (i also use garlic) in the olive oil. Brown the meat. Add the tomato paste & rice. Stirring constantly add the chicken broth one ladle full at a time to rice mixture. Wait until the broth is absorbed until you add the next ladle full. When the rice is cooked & soft you are done...
Thursday, July 7, 2011
Summer Gratin
This is so good! It's definitely not a dish you can throw together at the last minute (it has to bake for over an hour!), but it was well worth the effort. It has cheese - I'm sorry! I can't get off the cheese! :)
2 Tablespoons olive oil
2 medium onions (about 14 ounces total), thinly sliced
1 clove garlic, minced
1 1/4 pounds small ripe tomatoes, cored & cut into 1/4-inch slices
3/4 pound (about 2 small) zucchini, cut into 1/4-inch slices
3/4 pound (about 2 small) yellow summer squash, cut into 1/4-inch slices
3 Tablespoons olive oil, divided
1/4 cup chopped fresh thyme leaves, divided (I used dried)
1 teaspoon salt, divided
1 1/4 cups freshly grated Parmesan cheese, divided in half
freshly ground black pepper to taste
Directions:
1. In a medium skillet, heat the 2 Tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce heat to medium-low if they're browning too quickly. Add garlic in the last minute or two.
2. Spread onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool.
3. Preheat oven to 375°F.
4. Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
5. In a medium bowl, toss zucchini and squash slices with 1 1/2 Tablespoons olive oil, 2 Tablespoons thyme, and 1/2 teaspoon salt.
6. Sprinkle 1 Tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you're trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything.
7. Combine remaining cheese with remaining 1 Tablespoon thyme and sprinkle this liberally over the whole gratin. Bake 65-70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.
Source: RecipeGirl.com (via Fine Cooking)
2 Tablespoons olive oil
2 medium onions (about 14 ounces total), thinly sliced
1 clove garlic, minced
1 1/4 pounds small ripe tomatoes, cored & cut into 1/4-inch slices
3/4 pound (about 2 small) zucchini, cut into 1/4-inch slices
3/4 pound (about 2 small) yellow summer squash, cut into 1/4-inch slices
3 Tablespoons olive oil, divided
1/4 cup chopped fresh thyme leaves, divided (I used dried)
1 teaspoon salt, divided
1 1/4 cups freshly grated Parmesan cheese, divided in half
freshly ground black pepper to taste
Directions:
1. In a medium skillet, heat the 2 Tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce heat to medium-low if they're browning too quickly. Add garlic in the last minute or two.
2. Spread onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool.
3. Preheat oven to 375°F.
4. Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
5. In a medium bowl, toss zucchini and squash slices with 1 1/2 Tablespoons olive oil, 2 Tablespoons thyme, and 1/2 teaspoon salt.
6. Sprinkle 1 Tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you're trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything.
7. Combine remaining cheese with remaining 1 Tablespoon thyme and sprinkle this liberally over the whole gratin. Bake 65-70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.
Source: RecipeGirl.com (via Fine Cooking)
Saturday, July 2, 2011
Mediterranean Rice Salad
The thing I love about salads, whether they are green or grain, is that the possibilities are endless! I got this recipe out of the Recipeology book that I gave Molly and Jontie... it's on page 24. I modified for ingredients I had on hand but can't wait to make the actual recipe below:
1 tsp. salt
2 c. COOKED long grain rice (I used Jasmine)
1/4 c. fresh lemon juice
1/3 c. extra virgin olive oil
1 clove minced garlic
1 tsp. fresh, minced oregano
1/4 tsp. ground pepper
1/4 tsp. red pepper flakes
2 c. chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, chopped
1/2 c. chopped green onion
1/2 -1 c. chopped kalmata olives
1 c. crumbled feta
Cook rice according to package directions. Fluff with fork. Meanwhile, in large bowl, whisk lemon juice, olive oil, salt, oregano, ground pepper, red pepper flakes and garlic. Add warm rice and toss to coat. Add spinach and let sit until mixture is no longer steaming. Add remaining ingredients and toss to evenly combine. Serve at room temp or chilled.
My version excluded red pepper, spinach and olives because I didn't have them on hand and I added tomato to get some nutritional value. But the dressing with the jasmine was really good! So have fun experimenting...
1 tsp. salt
2 c. COOKED long grain rice (I used Jasmine)
1/4 c. fresh lemon juice
1/3 c. extra virgin olive oil
1 clove minced garlic
1 tsp. fresh, minced oregano
1/4 tsp. ground pepper
1/4 tsp. red pepper flakes
2 c. chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, chopped
1/2 c. chopped green onion
1/2 -1 c. chopped kalmata olives
1 c. crumbled feta
Cook rice according to package directions. Fluff with fork. Meanwhile, in large bowl, whisk lemon juice, olive oil, salt, oregano, ground pepper, red pepper flakes and garlic. Add warm rice and toss to coat. Add spinach and let sit until mixture is no longer steaming. Add remaining ingredients and toss to evenly combine. Serve at room temp or chilled.
My version excluded red pepper, spinach and olives because I didn't have them on hand and I added tomato to get some nutritional value. But the dressing with the jasmine was really good! So have fun experimenting...
Saturday, June 25, 2011
Pistachio Wild Rice Salad
Loved this! Got original recipe from Food Network (Orange-Pistachio Wild Rice Salad) and modified a bit. I'll give you original recipe with notes for my modifications.
2/3 C. brown rice*
2/3 C. wild rice*
3 C. low sodium GF chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)
10 large basil leaves, sliced into ribbons (about 1/3 C.)
1/4 C. minced red onion
3 T. chopped pistachios, lightly toasted (I skipped toasting)
1 t. finely grated orange zest
*I used 1 1/3 C. brown rice
For the dressing:
1/3 C. red wine vinegar
1/4 C. olive oil
1 T. orange juice (used fresh)
1 1/2 t. Dijon Mustard (we were out so I used spicy brown)
1 t. honey
1/4 t. sea salt
My add-ins:
I also added strawberries and black beans for added protein.
Directions:
1. Combine rice and chicken broth in a saucepan and bring to a boil. COver, reduce heat to simmer and cook until all water is evaporated and rice is fully cooked, about 45-55 minutes. (I cooked rice with chicken broth in my rice cooker. Worked great.)
2. Remove from heat and cool completely.
3. When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest. Mix to incorporate.
4. Combine dressing ingredients in metal bowl and whisk to incorporate.
5. Pour over rice mixture and toss to coat.
Enjoy!
2/3 C. brown rice*
2/3 C. wild rice*
3 C. low sodium GF chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 C.)
10 large basil leaves, sliced into ribbons (about 1/3 C.)
1/4 C. minced red onion
3 T. chopped pistachios, lightly toasted (I skipped toasting)
1 t. finely grated orange zest
*I used 1 1/3 C. brown rice
For the dressing:
1/3 C. red wine vinegar
1/4 C. olive oil
1 T. orange juice (used fresh)
1 1/2 t. Dijon Mustard (we were out so I used spicy brown)
1 t. honey
1/4 t. sea salt
My add-ins:
I also added strawberries and black beans for added protein.
Directions:
1. Combine rice and chicken broth in a saucepan and bring to a boil. COver, reduce heat to simmer and cook until all water is evaporated and rice is fully cooked, about 45-55 minutes. (I cooked rice with chicken broth in my rice cooker. Worked great.)
2. Remove from heat and cool completely.
3. When rice is cool, add orange slices, basil, red onion, pistachios, and orange zest. Mix to incorporate.
4. Combine dressing ingredients in metal bowl and whisk to incorporate.
5. Pour over rice mixture and toss to coat.
Enjoy!
Saturday, June 4, 2011
Veggie Burger
2 c of Chickpeas
4 eggs
1 yellow onion, chopped
1 handful cilantro, chopped (I didn't put this in)
1 handful parsley, chopped
1 c whole wheat breadcrumbs
1 c tofu, drained & mashed
Sea salt & Ground Pepper to taste
4 T oil
Put beans & eggs in food processor and blend (not until smooth-you want the bean texture). Combine all other ingredients and mix well. Form 4-6 patties. Place in fridge for an hour or so. Heat the oil in a skillet & fry patties for 5 min on each side. Mine fell apart really easy, but were SO tasty! I put on a bun with veganaise, feta, & spinach.
I do not cook my chickpeas. I place them in the fridge overnight, in a tupperware full of water. They are ready to go the next day.
Chipotle Mayo:
1 c veganaise
1/2 t chipotle puree
Blend veganaise & chipotle chilies in Adobo Sauce until smooth. I didn't try this yet.
4 eggs
1 yellow onion, chopped
1 handful cilantro, chopped (I didn't put this in)
1 handful parsley, chopped
1 c whole wheat breadcrumbs
1 c tofu, drained & mashed
Sea salt & Ground Pepper to taste
4 T oil
Put beans & eggs in food processor and blend (not until smooth-you want the bean texture). Combine all other ingredients and mix well. Form 4-6 patties. Place in fridge for an hour or so. Heat the oil in a skillet & fry patties for 5 min on each side. Mine fell apart really easy, but were SO tasty! I put on a bun with veganaise, feta, & spinach.
I do not cook my chickpeas. I place them in the fridge overnight, in a tupperware full of water. They are ready to go the next day.
Chipotle Mayo:
1 c veganaise
1/2 t chipotle puree
Blend veganaise & chipotle chilies in Adobo Sauce until smooth. I didn't try this yet.
Monday, May 30, 2011
2 Bean Salad with Balsamic Vinagrette
Even hubby liked this one...
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
2/3 C. chopped red onion
1/4 C. chopped fresh parsely
2 T. olive oil
2 T. balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
sea salt and pepper to taste
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temp for 30 minutes before serving. (Got this recipe from recipegirl.com)
Great side for BBQs. We even tossed around the idea of using as a relish of sorts for fish tacos...
Enjoy!
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
2/3 C. chopped red onion
1/4 C. chopped fresh parsely
2 T. olive oil
2 T. balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
sea salt and pepper to taste
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temp for 30 minutes before serving. (Got this recipe from recipegirl.com)
Great side for BBQs. We even tossed around the idea of using as a relish of sorts for fish tacos...
Enjoy!
Wednesday, May 25, 2011
Classic Tacos
Got this one out of the Clean Eating April/May 2011 catalog. (Serves 4)
Ingredients:
2 tsp olive oil
1 small onlin, diced small (1 1/2 cups)
2 large cloves farlic, minced
1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder (I didnt add this cause I didnt want it to be to spicy for the kids)
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen corn kernels
12 small corn tortillas
5 large Romaine lettuce leaves, sliced into 1/4 inch strips
1/2 avocado, pitted, peeled and cubed
1/2 cup grated low-fat cheddar cheese
1/4 cup low-fat sour cream
ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and saute for 30 more seconds.
TWO: Add mushrooms and cauliflower and stir constantly for 2 mins, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 mins.
THREE: In a small mixing bowl, whish together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom micture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 mins.
FOUR: Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.
This was pretty good. Jeff and the kids ate it. Molly loves Mexican food so I know she will like it! :)
Ingredients:
2 tsp olive oil
1 small onlin, diced small (1 1/2 cups)
2 large cloves farlic, minced
1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder (I didnt add this cause I didnt want it to be to spicy for the kids)
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen corn kernels
12 small corn tortillas
5 large Romaine lettuce leaves, sliced into 1/4 inch strips
1/2 avocado, pitted, peeled and cubed
1/2 cup grated low-fat cheddar cheese
1/4 cup low-fat sour cream
ONE: In a large, high-sided skillet, heat oil on medium-high. Add onion and saute for 30 more seconds.
TWO: Add mushrooms and cauliflower and stir constantly for 2 mins, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 mins.
THREE: In a small mixing bowl, whish together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom micture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 mins.
FOUR: Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese, and sour cream, dividing evenly.
This was pretty good. Jeff and the kids ate it. Molly loves Mexican food so I know she will like it! :)
Wednesday, May 18, 2011
NACHOS!
Who said nachos have to be unhealthy? I love Mexican food and I especially love nachos! So when things in my fridge are on the verge of going bad I put it all on organic corn tortilla chips:
-Beans
-Olives
-Avocado
-Tomato
-Green Onion
-Fresh Jalapeno
-Onion
-Salsa
...and whatever else sounds yummy! I do not put cheese or sour cream on mine and they still taste great! So I still get to indulge in my favorite dinner, without being on a sodium, dairy, or lard overdose.
-Beans
-Olives
-Avocado
-Tomato
-Green Onion
-Fresh Jalapeno
-Onion
-Salsa
...and whatever else sounds yummy! I do not put cheese or sour cream on mine and they still taste great! So I still get to indulge in my favorite dinner, without being on a sodium, dairy, or lard overdose.
Friday, May 13, 2011
Pizza Crust
This is my favorite recipe for pizza crust so far:
Makes two 12" crusts.
1 T Active Dry Yeast
1 cup Warm Water
2.5 cups white flour
2 T olive oil
1 t sugar (I use evaporated cane juice)
1 t salt
Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured surface into a ball and place in a greased bowl. Cover and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12” circles. Pinch an edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450F oven for 15-20 min.
Makes two 12" crusts.
1 T Active Dry Yeast
1 cup Warm Water
2.5 cups white flour
2 T olive oil
1 t sugar (I use evaporated cane juice)
1 t salt
Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured surface into a ball and place in a greased bowl. Cover and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12” circles. Pinch an edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450F oven for 15-20 min.
Thursday, May 12, 2011
Coconut Cream Pie
Crust:
1 c rolled oats
1/4 c spelt flour
1/4 c whole unsalted almonds
2 t raw honey
3 T oil
Filling:
1/3 c coconut milk
1/2 c coconut water
1 c low fat milk
1/3 c organic evaporated cane juice
1/4 c brown rice flour
1 t pure coconut extract
1/2 t pure vanilla extract
1 T unsweetened flaked coconut
Crust: Preheat oven to 375 degrees. Prepare crust in a food processor. Blend oats, flour, and almonds until finely ground. Add honey and oil and pulse until mixture becomes crumbly and sticks together. Turn into a 9" pie pan and press into bottom and sides of pan. Bake 10 min or until lightly browned.
Filling: Combine all filling ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Continue stirring and allow to boil for 1 min. Remove from heat and allow mixture to stand for 1 min without mixing. Pour into baked pie shell and chill in fridge for at least 2 hours.
1 c rolled oats
1/4 c spelt flour
1/4 c whole unsalted almonds
2 t raw honey
3 T oil
Filling:
1/3 c coconut milk
1/2 c coconut water
1 c low fat milk
1/3 c organic evaporated cane juice
1/4 c brown rice flour
1 t pure coconut extract
1/2 t pure vanilla extract
1 T unsweetened flaked coconut
Crust: Preheat oven to 375 degrees. Prepare crust in a food processor. Blend oats, flour, and almonds until finely ground. Add honey and oil and pulse until mixture becomes crumbly and sticks together. Turn into a 9" pie pan and press into bottom and sides of pan. Bake 10 min or until lightly browned.
Filling: Combine all filling ingredients into a medium saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Continue stirring and allow to boil for 1 min. Remove from heat and allow mixture to stand for 1 min without mixing. Pour into baked pie shell and chill in fridge for at least 2 hours.
Thursday, March 17, 2011
Grilled Mahi Mahi with Pan-Roasted Corn Salsa
2 6-7 ounce mahi mahi fillets (2 servings)
4 ounces of BBQ sauce
Butter or olive oil
1/2 c finely diced onion
1/2 c finely diced red bell pepper
1/2 c finely diced green bell pepper
1 c corn (fresh or frozen)
2 t cumin
1 t salt
1 t pepper
2 t lime juice
1/4 c salsa
4 c black beans (cooked or canned)I will cut this in half next time.
Grill the fish, basting frequently in BBQ sauce. Meanwhile, saute the onions, peppers, and corn in the butter/olive oil until cooked but still a little crunchy. Season with cumin, salt, pepper, and lime juice. Add the salsa. Toss to blend, and divide the mixture onto serving plates. Place a mound of black beans in the center of each plate and top the beans with the mahi mahi fillets.
4 ounces of BBQ sauce
Butter or olive oil
1/2 c finely diced onion
1/2 c finely diced red bell pepper
1/2 c finely diced green bell pepper
1 c corn (fresh or frozen)
2 t cumin
1 t salt
1 t pepper
2 t lime juice
1/4 c salsa
4 c black beans (cooked or canned)I will cut this in half next time.
Grill the fish, basting frequently in BBQ sauce. Meanwhile, saute the onions, peppers, and corn in the butter/olive oil until cooked but still a little crunchy. Season with cumin, salt, pepper, and lime juice. Add the salsa. Toss to blend, and divide the mixture onto serving plates. Place a mound of black beans in the center of each plate and top the beans with the mahi mahi fillets.
Wednesday, February 23, 2011
Lemon Almond Cod/Hali
Ingredients
• Zest and juice of 1 lemon, divided
• 1/2 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Freshly ground pepper to taste
• 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
• 4 teaspoons Dijon mustard
• 2 cloves garlic, slivered
• 1 pound baby spinach
• Lemon wedges for garnish
Preparation
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Tips & Notes
• Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Nutrition
Per serving: 249 calories; 13 g fat (1 g sat, 8 g mono); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium.
• Zest and juice of 1 lemon, divided
• 1/2 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Freshly ground pepper to taste
• 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
• 4 teaspoons Dijon mustard
• 2 cloves garlic, slivered
• 1 pound baby spinach
• Lemon wedges for garnish
Preparation
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Tips & Notes
• Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Nutrition
Per serving: 249 calories; 13 g fat (1 g sat, 8 g mono); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium.
Saturday, January 29, 2011
Simple Whole Wheat Bread
I'm sorry - I don't know what all the guidelines are for our recipes, so forgive me if this one doesn't qualify. But Ellie and I made this bread yesterday and everyone loved it! And it was a lot easier than most of the bread recipes I found. It yields 3 loaves.
:: 3 C. warm water (110 degrees)
:: 2 (.25 ounce) packages active dry yeast
:: 1/3 C. honey
:: 5 C. unbleached bread flour
:: 3 T. butter, melted
:: 1/3 C. honey
:: 1 T. salt
:: 3 1/2 C. whole wheat flour
:: 2 T. butter, melted
1. In large bowl, mix warm water, yeast and 1/3 C. honey. Add 5 C. bread flour. Stir to combine. Let set for 30 minutes or until big and bubbly. (Ellie and I had fun at the end watching it rise. She said it was creepy!)
2. Mix in 3 T. melted butter, 1/3 C. honey, and salt. Stir in 2 C. whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch (both kids enjoyed kneading/punching the bread!). This may take an additional 2 - 4 C. wheat flour. Place in greased bowl, turning once to coat the surface of the dough. Cover with dishtowel. Let rise in a warm place (like top of already preheated oven) until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. (We did 2 loaves on baking sheet. Not pretty but it worked.)
4. Bake at 350 degrees for 25-40 minutes. Lightly brush the tops of loaves with 2 T. melted butter to prevent crust from getting hard. Cool completely.
Source: www.allrecipes.com
:: 3 C. warm water (110 degrees)
:: 2 (.25 ounce) packages active dry yeast
:: 1/3 C. honey
:: 5 C. unbleached bread flour
:: 3 T. butter, melted
:: 1/3 C. honey
:: 1 T. salt
:: 3 1/2 C. whole wheat flour
:: 2 T. butter, melted
1. In large bowl, mix warm water, yeast and 1/3 C. honey. Add 5 C. bread flour. Stir to combine. Let set for 30 minutes or until big and bubbly. (Ellie and I had fun at the end watching it rise. She said it was creepy!)
2. Mix in 3 T. melted butter, 1/3 C. honey, and salt. Stir in 2 C. whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch (both kids enjoyed kneading/punching the bread!). This may take an additional 2 - 4 C. wheat flour. Place in greased bowl, turning once to coat the surface of the dough. Cover with dishtowel. Let rise in a warm place (like top of already preheated oven) until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. (We did 2 loaves on baking sheet. Not pretty but it worked.)
4. Bake at 350 degrees for 25-40 minutes. Lightly brush the tops of loaves with 2 T. melted butter to prevent crust from getting hard. Cool completely.
Source: www.allrecipes.com
Wednesday, January 12, 2011
Bean Soup
1 1/2 C. dried bean mix*, soaked overnight
2 C. veggie broth
2 cans diced tomatoes, undrained
2 zucchini, sliced
1 onion, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
3 T. olive oil
2+ t. cumin (or more, to taste)
2 bay leaves
2+ t. sea salt (to taste)
1/4 t. cayenne pepper
5 C. water
* I used a pre-mixed 9 bean combo I found at my local whole foods store in the bulk section. Beans that have been soaked cook faster and reduce the gassy after effects! :)
1. Heat oil over medium-high heat. Cook onion and celery approx. 5 minutes then add garlic and cook another 2 or so minutes.
2. Mix in beans and cover with veggie broth and water.
3. Add tomatoes, zucchini, cumin, cayenne, bay leaves and salt.
4. Bring to boil, reduce heat and simmer 3-4 hours or until beans are to your liking.
This makes A BUNCH! I have a two ziploc bags in the freezer as well as plenty in the fridge for the week! Even the red-meat eating chef thought it was good. Now I don't expect him to sit down and eat a bowl, but the professional did think it was flavorful.
2 C. veggie broth
2 cans diced tomatoes, undrained
2 zucchini, sliced
1 onion, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
3 T. olive oil
2+ t. cumin (or more, to taste)
2 bay leaves
2+ t. sea salt (to taste)
1/4 t. cayenne pepper
5 C. water
* I used a pre-mixed 9 bean combo I found at my local whole foods store in the bulk section. Beans that have been soaked cook faster and reduce the gassy after effects! :)
1. Heat oil over medium-high heat. Cook onion and celery approx. 5 minutes then add garlic and cook another 2 or so minutes.
2. Mix in beans and cover with veggie broth and water.
3. Add tomatoes, zucchini, cumin, cayenne, bay leaves and salt.
4. Bring to boil, reduce heat and simmer 3-4 hours or until beans are to your liking.
This makes A BUNCH! I have a two ziploc bags in the freezer as well as plenty in the fridge for the week! Even the red-meat eating chef thought it was good. Now I don't expect him to sit down and eat a bowl, but the professional did think it was flavorful.
Wednesday, January 5, 2011
Walnut Raisin Coleslaw
**Make the night before**
This is from my new gluten-free cookbook I got for Christmas. I discovered that I do not care for fresh cranberries so I renamed the recipe since I won't add cranberries in my next batch(original name is Cranberry Mandarin Coleslaw with Walnuts and Raisins). But I will tell you it is an awesome winter salad! Here is the original recipe and you can doctor to your tastes...
3 C. shredded red or green cabbage
2 C. shredded carrots
1 C. chopped celery (I chopped very fine since I don't care for it but has amazing health benefits)
1/2 C. chopped green onions
1 T. freshly squeezed lemon juice
1/2 C. raisins
1/2 C. raw green pumpkin seeds (pepitas - I bought roasted, unsalted but might try roasting my own next time or just getting roasted, salted)
1/2 C. fresh cranberries
1/2 C. walnut halves
6 T. extra virgin olive oil
1/4 C. brown or natural rice vinegar
1 can (10 oz.) mandarin oranges, drained (I used fresh navel oranges and still good)
1. Combine cabbage, carrots, celery and green onions in large bowl and toss with lemon juice.
2. Toss in raisins, pumpkin seeds, cranberries, and walnuts. Mix well.
3. In small bowl, whisk oil and vinegar.
4. Add to salad and toss well to coat.
5. Top with oranges and refrigerate overnight to blend flavors.
This is from my new gluten-free cookbook I got for Christmas. I discovered that I do not care for fresh cranberries so I renamed the recipe since I won't add cranberries in my next batch(original name is Cranberry Mandarin Coleslaw with Walnuts and Raisins). But I will tell you it is an awesome winter salad! Here is the original recipe and you can doctor to your tastes...
3 C. shredded red or green cabbage
2 C. shredded carrots
1 C. chopped celery (I chopped very fine since I don't care for it but has amazing health benefits)
1/2 C. chopped green onions
1 T. freshly squeezed lemon juice
1/2 C. raisins
1/2 C. raw green pumpkin seeds (pepitas - I bought roasted, unsalted but might try roasting my own next time or just getting roasted, salted)
1/2 C. fresh cranberries
1/2 C. walnut halves
6 T. extra virgin olive oil
1/4 C. brown or natural rice vinegar
1 can (10 oz.) mandarin oranges, drained (I used fresh navel oranges and still good)
1. Combine cabbage, carrots, celery and green onions in large bowl and toss with lemon juice.
2. Toss in raisins, pumpkin seeds, cranberries, and walnuts. Mix well.
3. In small bowl, whisk oil and vinegar.
4. Add to salad and toss well to coat.
5. Top with oranges and refrigerate overnight to blend flavors.
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