Friday, September 29, 2006
Thursday, September 28, 2006
Wednesday, September 27, 2006
Tuesday, September 26, 2006
Monday, September 25, 2006
Thanks to everyone who wished my son good health. He let me know today he felt good enough to attend classes.
Sunday, September 24, 2006
Saturday, September 23, 2006
Friday, September 22, 2006
Put the following into the blender:
Thursday, September 21, 2006
Wednesday, September 20, 2006
Tuesday, September 19, 2006
I used my zucchini from the farmers market for tonight's meal. The zucchini are stuffed with a cannelini bean mixture, then baked. It's a recipe you can and should adapt to suit your tastes. The important thing to keep in mind is that the beans are very mild, so getting the taste you want from the stuffing mixture is the key to this recipe.
Preheat the oven to 350 degrees. Cut the stems off the zucchini and slice them lengthwise. Scoop out the pulp, leaving 1/4-inch shell; reserve the pulp. Spray a baking dish with nonstick spray and place the shells in the dish.
1 medium onion, diced
8 to 10 white mushrooms, chopped
1 clove garlic, crushed
1 - 15-ounce can cannelini beans
1 T. white balsamic vinegar
Saute the onion and mushrooms in a nonstick skillet until soft and golden. I then deglazed the pan with a little white wine. Reduce the heat and add in the garlic and about a half cup water; add the beans, pulp, and vinegar. Mash the beans lightly. Add in your favorite herbs and taste often. I used a combination of fresh and dried oregano, parsley, rosemary, and salt, and a little crushed red pepper. When heated through, scoop the mixture into the shells. (Any leftover mixture would make a great dip or bruschetta topping.) I sprinkled the tops with nutritional yeast. You could top with soy cheese or even your favorite tomato sauce. Bake the shells for 20 - 25 minutes or until shells are soft and the filling is hot. I topped mine with chopped fresh, chopped, cold tomatoes because I like the temperature contrast.
Here's how mine turned out. Let me know how you prepared yours!
Monday, September 18, 2006
This recipe serves 6:
1 T. canola oil
2 roasted (or carmelized) chopped onions
4 cups fresh (about 8 ears) or frozen (one 10-ounce bag) yellow corn - I actually used 1/2 fresh and 1/2 frozen
1/2 c. diced carrots
1 medium white potato
6 c. vegetable broth
1/2 t. cumin
1/2 t. rosemary
1 t. oregano (preferably mexican)
2 cloves crushed garlic
salt and white pepper to taste
1 box silken tofu
Heat the oil in a dutch oven and cook onions, corn, carrots, and potato until softened slightly. Add 2 cups of the vegetable broth, garlic, and spices and continue cooking until veggies are soft.
Meanwhile, puree tofu in a blender or food processor. When smooth, add in 2 to 3 cups of the soup (about half) and blend until smooth. Stir the puree back into the remaining soup. Heat over moderate heat, stirring occasionally, until hot. Taste and adjust seasonings.
Garnish with chopped fresh tomato and cilantro or parsley.
Sunday, September 17, 2006
I needed a dessert for Sunday night dinner and had intended to bake an apricot cake. I thought fresh apricots were still a bargain, but they were $4.50 a pound. Nectarines, however, were 99 cents a pound. They were big and beautiful and taste great with blueberries. This recipe is based on the gluten free cinnamon banana bread recipe from Babycakes bakery featured in this month's Food & Wine magazine. The cake is moist and accented nicely by the fresh nutmeg. It's terrific on its own, and even better with the sauce.
1 c. gluten free flour mix
1 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/2 t. allspice
1/2 t. fresh nutmeg
pinch of salt
1 overripe mashed banana
1/4 c. canola oil
1/3 c. agave nectar
1/3 c. vanilla soy milk
1 T. vanilla
Preheat the oven to 350 degrees. Lightly oil or spray an 8 x 4 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, xanthan gum, allspice, nutmeg, and salt. In another bowl, whisk together the banana, oile, agave nectar, soy milk, and vanilla. Add the banana mixture to the dry ingredients and mix until smooth. Pour into pan and bake for 40 to 45 minutes or until a tester inserted in the center comes out clean. Let cool for 20 minutes before removing from pan. Let cool completely before slicing.
Fresh Blueberry Sauce
1 pint fresh blueberries, rinsed and stems removed
scant 1/4 c. organic sugar
1/2 t. cornstarch
Combine berries, sugar, and cornstarch in medium pan. Mash lightly so some berries remain whole. Set over moderate low heat and stir gently until sugar dissolves. Raise heat to medium high and boil, stirring constantly for 3 minutes. Remove from heat and let cool.
Serve warm blueberry sauce over cake.
Saturday, September 16, 2006
Friday, September 15, 2006
It was really, really good! It was, however, still quite thick with miso, so I mixed it all in with my steamed broccoli. Maybe I was just in the mood for miso and mushrooms, but I was quite impressed with such a simple recipe.
I still can't figure out why they are called pickles!
Thursday, September 14, 2006
Put the following ingredients in a food processor (I used my mini prep for easy cleanup):
1-15 ounce can black beans, rinsed and drained
1/3 c. chopped onion
1/4 c. dry breadcrumbs (I used oatmeal)
2 T. favorite salsa
1 t. ground cumin
2-3 dashes Tabasco
salt and pepper
If you don't have a nonstick pan, put a little oil in or spray the bottom of a large fry pan. Shape the bean mixture into 3 or 4 patties and place them into the pan. Be sure they don't touch or they will stick together. Cook on medium high heat for about four minutes on each side or until heated through.
It's as easy as that!
Wednesday, September 13, 2006
Tuesday, September 12, 2006
1/2 c. quinoa
1 c. water
1 large plum, pitted and diced
1 T. chopped walnuts
10 sundried tomatoes, rehydrated and chopped
3 radishes, halved and sliced thin
2 t. ground flax seeds
1 t. e-v olive oil
1 T. white balsamic vinegar
1 t. agave nectar
1 clove garlic, crushed
pinch of salt
Rinse quinoa and add to water. Bring to a boil, then simmer, covered, for 10 to 15 minutes or until all water is absorbed. Let stand a few minutes, then fluff and set aside to cool. In the meantime, mix together in a medium sized bowl the diced plum, nuts, tomatoes, scallions, radishes, and flax seeds. In a small bowl, mix together the oil, vinegar, agave, garlic, and salt. Pour the dressing over the plum mixture, then add the mixture to the quinoa. Cover and chill for at least an hour.
Monday, September 11, 2006
The rice is merely instant brown rice with lots of green onion and cilantro. I love anything green added to rice. I have some wakame I like pretty well, and I haven't used it in anything but soup yet, but I don't see why it can't go into rice. I'm trying to learn all I can about using sea vegetables. Nearly everyday another health benefit is reported.
The finale to last night's dinner was more pretty than tasty, unfortunately. I put a fresh strawberry filling into a toasted almond and oatmeal pie crust. I usually make a graham cracker crust for strawberry filling, but I wanted to be gluten free so I could eat it too. The reason it wasn't a great pie is because we all thought the crust tasted like peanut butter! So a banana or chocolate filling would have been the perfect choice. The crust is really good, though, and deserving of posting the recipe. I adapted this recipe from the Lake Austin Spa cookbook as well. I used oatmeal instead of 6 melba toast. I have had the melba toast crust and it is surprisingly good.
1/2 c. toasted almonds
1/2 c. oatmeal
2 T. sugar
1 T. melted margarine
Grind the almonds in a food processor; add in the oatmeal and sugar, and pulse a few times to blend. Add in the margarine and whirl until crumbly and well mixed. Press into a pie pan sprayed with cooking spray, and bake for 10 - 15 minutes at 350 degrees.
Using information from ingredient packages, I figured nutritional info for six servings of crust. Each serving = 96 calories, 5.75 g. fat, and 10 carbs.
Sunday, September 10, 2006
1 c. diced steamed sweet potatoes
1 c. red beans, rinsed and drained
1 c. lima beans (I used edamame)
1/2 c. corn
2 T. diced pimentos
Red Chile Sauce
12 corn tortillas
Combine the potatoes, beans, edamame, corn, and pimentos and set aside. (I prepared these a day ahead.) Put six tortillas on a baking sheet and spread with some of the cheese sauce. Put a scoop of the veggie mixture on top of each tortilla. Spread some cheese sauce on the remaining tortillas and place them cheese side down over the veggies. Cover with foil and bake at 350 degrees for about 10 minutes or until hot. Serve with red chile sauce and creme.
For the "cheese" I made the low fat version of "I Can't Believe It's Not Cheese Sauce" from The Saucy Vegetarian.
Whirl together in a blender the following:
3/4 c. water
2 T. tahini
1/4 c. silken tofu
2 T. nutritional yeast
2 T. lemon juice
2 T. chopped onions
2 T. white miso
It won't hold the tortillas together, but it worked out beautifully.
The creme also came from The Saucy Vegetarian - "Tarator Cream."
Combine all ingredients in food processor or blender:
3/4 c. silken tofu (I used the remainder from the cheese sauce)
1/4 c. lemon juice
2 T. tahini
1/2 t. crushed garlic
1/4 t. dried oregano
a dash each of salt, pepper, paprika
The best part is the Red Chile Sauce. I would recommend using this with any mexican food dish. It is absolutely delicious!
6 dried red chiles
1 small onion, thickly sliced
4 Roma tomatoes
2 cloves garlic
2 t. cumin
1 t. dried oregano
1/4 tomato juice
2 T. flour or masa harina
2 c. vegetable stock
2 - 3 t. semisweet chocolate chips
3/4 t. cinnamon
1/2 t. salt
Lightly toast the chiles in a dry skillet over medium heat for a few minutes, turning often. Remove and discard the stem. Place the chiles in a bowl and cover with hot water; set aside for 30 minutes. Drain and reserve. Spray a baking sheet with cooking spray. Arrange the onion, tomato, and garlic on the baking sheet and spray them lightly with cooking spray. Roast at 375 degrees for 20 minutes. Toast the cumin and oregano in a dry skillet for 30 seconds. Combine the reserved chiles, onion, tomato, cumin, and oregano in a blender or food processor and puree. (I did this much the day before.) Combine the puree, tomato juice, flour, stock, chocolate, cinnamon, and salt in a saucepan over medium high heat. Cook until thickened and smooth, stirring often (about 15 minutes). Strain and keep warm. (I did not strain my sauce.)
I served this with a cabbage slaw dressed with 2 T. red wine vinegar, 1 T. lime juice, 1 t. salt, and 1 t. sugar. It's not very much dressing, but it keeps the slaw crisp, which pairs nicely with the tortilla stacks.
I also served green onion and cilantro rice, and a strawberry pie. I'll share those with you tomorrow.
Saturday, September 09, 2006
I also made the almond oatmeal pie crust (mmmmm) and the red chile sauce for tomorrow night's dinner. I know you've all heard to be sure to wash your hands after handling chiles. It is advice to be heeded. I wiped sweat from my upper lip before washing and I paid for that for over an hour.
The only pic I have tonight is my beautiful bunch of New Mexico dried chiles. Tomorrow night's menu items are recipes adapted from the wonderful Lake Austin Spa. And since my son will be over for dinner, I'll get some decent pictures to post. Until tomorrow......
Thursday, September 07, 2006
Also tonight I was reminded of a "trick" I use sometimes. I rediscovered Pimenton. It's a smoked sweet paprika. It's quite strong and I don't use it very often, but if you ever run out of chipotle peppers, it's the perfect substitute.
Wednesday, September 06, 2006
Tonight I decided to stirfry my leftover kebobs so they wouldn't go to waste. It was okay, but not near as flavorful as the grilled version. I ate it plain, no rice.
I also had a quick nori roll. I used SusanV's artichoke heart and roasted red pepper dip and some broccoli slaw and wrapped that up. Now that was good!
I also wanted to share a quick and easy recipe for a chocolate attack snack:
1 t. raw cacoa nibs, 4 or 5 goji berries, and a drop or two of agave nectar. I've heard if you eat any more nibs than that, you get a buzz like from caffeine. Using info from the packaging, I figure this concoction would equal approximately 38 calories, 2g fat, 5g carbs, and 1.5 g fiber. Guaranteed to kill a chocolate craving!
Monday, September 04, 2006
The kebobs were served over quinoa with onions and cilantro. We also had a cold salad of fresh broccoli, broccoli slaw, sundried tomatoes, carmelized onions, garbanzos, cilantro, cumin, and fatfree garlic dressing.
I made the dessert Sat. night, so the crust was a little soggy. It was a crust of granola and applesauce pressed into a 9 x 9 pan. Then a layer of fresh strawberries. Then a topping of silken tofu, crushed pineapple, vanilla, and just a couple of tablespoons of brown sugar. You can't tell but there's a strawberry fan on top! It was very good and would have been perfect with a crunchy crust.
Since we only eat dessert on Sunday, I calculated nutrition info for 6 servings: 215 calories, 3 g. fat, 42 g. carbs, and 5 g. protein. My kind of dessert!
Since I was bored during the day, I also made a tempeh casserole. But I have so many leftovers I don't know when I'll get to try it.
Saturday, September 02, 2006
I was thinking about the old recipe for Banana Split cake and I think I'll try out this variation tonight to serve tomorrow for dessert. CB is tired of bananas, and I need gluten free, and everyone wants low cal.
First make a crust:
2 c. GF granola
1/2 c. applesauce
Press into a pie plate and nuke for 4 or 5 minutes to set.
Slice strawberries and layer on top of the crust.
Then mix up silken tofu, a small can of crushed pineapple, 2 t. vanilla, and stevia or brown sugar if it needs sweetening. Pour that over the strawberries and chill.
The kebobs will marinate in lite coconut milk and Mae Plo green curry paste, so we're going Indian. The broccoli salad I made last night was so good I'm going to make a variation of it for Sunday night. I'm going to use fatfree garlic dressing instead of Italian, spice it with coriander, cumin, and cilantro, and also throw in some broccoli slaw. I guess I'll need brown rice with the kebobs.
CB will bring the camera tomorrow so I'll finally get to post pictures of all this good food.
Friday, September 01, 2006
3/4 c. chopped nuts (mostly almonds and walnuts)
10 dried dates
juice and zest of half a lemon
1/2 t. vanilla
30 goji berries
Preheat oven to 300 degrees. Put the nuts and dates in a food processor and blend until crumbly. Add zest, juice, and vanilla and pulse until incorporated. Press mixture into a 4 x 8 pan. Press goji berries evenly over top. Bake 20 minutes.
Yes, I had a small bite. I'm giving the rest to my son in the morning.
It's so hot today I'm thinking about a cold veggie salad for dinner tonight. I'm soaking some sundried tomatoes. I think I'll chop and steam some broccoli, then throw in the tomatoes and a can of chickpeas. And probably just some cold Italian dressing and fresh parsley over the top.