Monday, June 29, 2009
Wednesday, June 17, 2009
Sauteed some red onion and garlic in olive oil until soft, then added some kale and spinach. Added 2 cans of "Hunt's" organic diced tomatoes, a large can of tomato sauce, thyme, basil, oregano, chili powder, marjorum, and red chili flakes to taste. Bring to boil, then let simmer for about half to one hour. Before serving, I added garbanzo beans and kalamata olives. Heat through. Served on whole wheat pasta and topped with romano and feta cheese. Served with salad and applesauce.
Friday, June 12, 2009
Saturday, June 6, 2009
Wednesday, May 27, 2009
Wednesday, April 8, 2009
This is sooo good. And good for you. I put ice, cashews and whole flax seed in the bottom, add baby carrots, kale, spinach, apple, banana, frozen blueberries and mangoes, drizzle of agave nectar, wheat grass powder and spirulina powder and fresh grated ginger. Then pour vanilla hemp milk over the top and blend until smooth. I use a Vita Mix for this. Much more power than a regular blender.
Full of vitamin A, C, D, E, K, iron, omega 3 and 6 fatty acids, antioxidants, potassium, B-vitamins, beta-carotene, protein, folate, calcium, manganese, zinc, selenium, phosphorous, riboflavin, folic acid, magnesium-just to name a few-and fiber.
What are you waiting for. Start blending.
Monday, March 30, 2009
I had a partial package of rice noodles left, brought some water to a boil, then placed the noodles in and took of the heat and let them sit until done. Drained and rinsed in cold water and then let them sit in a pan of cold water until needed.
Sauteed some garlic and onion until slightly brown, added chopped carrot and sauteed a little longer. Then added baby bok choy, kale and edamame.
Meanwhile, I sliced up some extra-firm tofu into cubes and cooked in soy sauce until it started to brown.
For the sauce I heated 2 cups of water and added 2 Tbs of "chicken" broth powder. About 1-2 Tbs of Mirin (Japanese rice wine) about 1 Tbs of lime juice, some fresh peeled and grated ginger, red chili flakes to taste and about 1-2 Tbs of corn starch.
When the veggies were done, I added the sauce and let it cook until it started to thicken. Then added the tofu and the drained rice noodles until heated through.
I want some more!!
Friday, March 6, 2009
Wednesday, March 4, 2009
Sweet and Sour Sauce
- 1/4 cup white vinegar
- 1/2 cup firmly packed light brown sugar
- 1 (20-ounce) can pineapple chunks (I used sliced and cut into tidbits)
- 2 Tbs cornstarch
In medium saucepan, combine vinegar and brown sugar with 1/2 cup water. Bring to a boil; reduce heat. Drain pineapple. Combine cornstarch with pineapple juice; mix until blended. Stir into saucepan. Cook over low-heat until sauce has thickened.
In another pan I pan-seared honey-sesame baked tofu that was cut into cubes until it starts to brown. Add the pineapple mixture and tofu to the sauce and cook until thick.
We served over green jasmine rice infused with bamboo, some sea-salted edamame and orange slices.
You can also make this with chicken instead of the tofu. Use 4 chicken breast halves, skinned and boned and cut into bite-size pieces. Sautee until cooked throughout. Then add to the sauce. I think it would also be good with tempeh, seiten or a mild-flavored bean.
Monday, March 2, 2009
- 3 8 oz cans tomato sauce
- 2 cans water
- 2 Tbs chili powder
- 1/2 tsp granulated garlic
- 1/4 tsp granulated onion
- 1/2 tsp cumin
- 2 Tbs cornstarch
Add all ingredients, except cornstarch and bring to a boil. Keep whisking, so that mixture doesn't stick to bottom of pan. Mix Cornstarch with a little water and add to sauce. Boil for several minutes, then turn down to low and heat until thick.
Wednesday, February 25, 2009
- 2 Tbs olive oil
- 2 Tbs butter
- 6 Tbs flour
- 1/2 tsp chili powder
- 1/2 tsp dry mustard
- dash garlic powder
- 4 cups warmed milk
- approx. 1 1/2 cups cheese (I used mostly cheddar and 2 slices swiss), more for topping
- 1 tsp salt
- 1/4 tsp pepper
- homemade dry breadcrumbs
- approx. 8 cups cooked whole wheat macaroni pasta
Place olive oil and butter in saucepan over medium heat, when butter melts and bubbles, slowly whisk in flour, chili pwdr, mustard pwdr and garlic pwder. Slowly add milk, constantly whisking, when all milk is added and it starts to get thick, add cheese. When melted, add salt and pepper. Add pasta and stir until well coated.
Put into greased casserole dish and top with breadcrumbs and extra cheese. Place in a 350 degree oven for about 30 minutes, when cheese starts to brown on top. Remove from oven and let rest about 5 minutes.
For the vegan version, I heated the extra nacho "cheese" sauce from the other night and mixed with whole wheat pasta and topped with breadcrumbs and soy cheese. Cooked for the same amount of time. My son said it was delicious.
Tuesday, February 24, 2009
- 4 cups water
- 1 cup lentils, uncooked
- 1/2 cup very finely chopped onions
- 1/2 cup very finely chopped celery
- 1/4 cup plus 2 tablespoons finely chopped walnuts
- 5 slices whole wheat bread, crumbled (1 0z. slices)
- 2 egg whites
- 1 8-oz can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 1/4 tsp salt
- 1/4 tsp pepper
Bring water to a boil in a medium saucepan. Add lentils, cover, and cook on low heat 45 minutes. Drain.
Preheat oven to 350.
Lightly oil a 4 x 8-inch loaf pan.
In a large bowl, combine cooked lentils with remaining ingredients. Mix well. Place mixture in prepared pan and press down firmly with the back of a spoon.
Bake, uncovered, 45 minutes.
Let stand 10 minutes, then invert onto a serving plate. Cut into slices to serve.
(From the Lean and Lucious Meatless Cookbook)
I didn't have any celery, and I used fresh chopped garlic instead of the garlic powder. I also used dried breadcrumbs and oatmeal instead of the bread. Used a flax and water substitution for the eggs.For the gravy I heated 4 cups of water and added 4 Tbs of "chicken" flavored broth powder and whisked together. I heated 4 Tbs of olive oil and added approx 6 tbs of flour and whisked then slowly added the broth a little at a time until thick and added salt, pepper, granulated garlic and some thyme. I think next time I wil use Earth Balance-the olive oil taste was a little strong.
Washed and dried the fingerling potatoes and cut in half. Mixed with olive oil, oregano, rosemary and thyme. Roasted in the oven until soft on inside, slightly crisp on the outside and topped with salt and pepper.
Served with salad.
Monday, February 23, 2009
- 1 package firm tofu, drained and crumbled
- juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp tumeric
- 1 Tbs olive oil
- 1/4 cup diced green pepper
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 Tbs chopped flat-leaf parsley
- 1 Tbs, soy bacon bits (optional)
- pepper, to taste (optional)
In a medium mixing bowl, combine the crumbled tofu, lemon juice, salt and tumeric
In a pan over medium heat, add the oil, then the pepper, onion, and garlic. Sautee for 2 to 3 minutes, or until just softened.
Add the tofu mixture to the pan and cook about 15 minutes or until the pieces of tofu begin to brown. Stir in parsley and the soy bacon pieces and pepper, if desired.
Makes 2 to 4 servings.
I didn't have green onion, so I substituted chopped mushrooms. Didn't have parsley or bacon bits, but I used the same pan as the sausage for some extra flavor and put in just a dash more tumeric and lemon juice. This is surprisingly tasty.
The kids that didn't want any just had plain potatoes with eggs and toast.
We just served with some fresh fruit.
Friday, February 20, 2009
- 2 cups all-purpose flour (I used all whole wheat)
- 3 Tbs brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 TBS vegetable oil (I used canola)
- 2 TBS vinager
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture enough to thoroughly combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
For the vegan version I used 1/2 cup of applesauce for the egg-have also used banana puree-and soymilk for the milk. I am sure that rice and nut milk would also work as well.
We topped our pancakes with real organic maple syrup. Jam is also very good on these. Mmmmmmm.
Thursday, February 19, 2009
· 2 cups all-purpose flour
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest).
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. (I just wrap in a tea towel).
If you like, you can substitute one cup of whole wheat for the all-purpose.
Also, hard to get perfectly round, since the dough tries to draw up on itself.