"Eat Food, Not Too Much, Mostly Plants"

Shaved Zucchini Salad with Parmesean Pine Nuts

2011-08-30T10:48:00.000-07:00

img from epicurious.com

When we were in Utah last month we went to a potluck dinner with some friends and one of them brought this salad. I could have eaten the whole bowl myself I thought it was so delicious. (I also love it because I'm always looking for new vegetable dishes to take to potlucks since there's always too many people bringing chips, pasta, or dessert and never enough veggies!) And if your garden--or your neighbor's garden--is overflowing in zucchini, then you really must try this out.

The recipe is from epicurious.com, but I'll repost it for you here. And you can thank me later!

Shaved Zucchini Salad with Parmesean Pine Nuts

1/3 cup extra-virgin olive oil

2 Tb fresh lemon juice

1 tsp coarse salt

1/2 tsp freshly ground black pepper

1/4 teaspoon dried crushed red pepper

2 lbs medium zucchini, trimmed

1/2 cup coarsely chopped fresh basil

1/4 cup pine nuts, toasted

small wedge of Parmesean cheese

Preparation:

Whisk oil, lemon juice, 1 tsp salt, 1/2 tsp black pepper, and crushed red pepper in small bowl to blend. Set aside.

Using a vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/6" thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesean wedge over salad.

Baked Red Beans & Rice

2011-04-10T14:06:00.000-07:00

This was such an easy dinner to make and I really liked it. It had a good mexicanish flavor. We made ours into burritos and then just had chips & salsa on the side. It made about 4 cups.

Baked Red Beans & Rice

1 cup long grain rice
1 1/4 cup vegetable broth
2 cups tomato salsa
1 16 oz. can kidney beans, drained & rinsed (I used pinto beans instead because I like pinto beans with rice better)
1/2 tsp. chili powder
salt & pepper

Preheat oven to 350 degrees. Combine the rice and broth in a lightly oiled 2-quart casserole dish. Stir in the salsa, beans, chili powder and salt & pepper to taste. Cover tightly and bake until the rice is tender, about 1 hour.

Super Delicious Bean Soup

2011-03-15T08:37:00.000-07:00

I've been playing around with bean recipes lately. Meaning I've been making stuff up. Last night I had a successful experiment. I took about 3 cups of a 9 bean soup mix and put them in my crock pot at about 11 with 4 cups of Pacific chicken broth on high. Then at about 3 I diced and threw in a couple of onions, a couple of bay leafs, and a can of diced tomatoes. Then at about 4:30 I chopped up about 4 carrots and 3 stalks of celery and threw them in. Dinner was at 6 and it was delish. Only Lucy struggled. And today for lunch it is even more delicious.

Sicilian Cousous

2011-02-28T20:29:00.000-08:00

I made this last week and my audience was unimpressed. But they are mostly impressed with mac & cheese, pizza and large mounds of any meat (also with balloons, silly jokes & potty humor). So, needless to say, it was quite delicious. And a very quick meal to put together.

Sicilian Couscous
Serves 4

Ingredients
2 Tablespoons extra-virgin olive oil
2 scallions, minced
3 Cups baby spinach, chopped
1/4 Teaspoon crushed red pepper flakes
2 Cups vegetable broth
1 1/2 Cups quick-cooking couscous
1/4 Cup golden raisins
1 Teaspoon grated orange zest
Salt
2 Tablespoons chopped fresh parsley
2 Tablespoons toasted pine nuts

Heat the oil in a large skillet over medium heat. Add the scallions and spinach and cook to soften the scallions and wilt the spinach, 2 to 3 minutes. Stir in the red pepper flakes, then add the broth and bring to a boil. Stir in the couscous and remove from the heat. Stir in the raisins, and orange zest, and season to taste with salt. Cover, and let stand for 5 minutes. To serve, sprinkle with parsley and pine nuts and toss gently to combine.

Recipe provided by Robin Robertson's Quick-Fix Vegetarian.

Green Apple Tart

2011-01-31T19:56:00.000-08:00

So, my husband and I cut sugar out of our diet each year right after New Year's (usually until Valentine's Day). It's just a way for us to eat healthier and not be constantly tempted with treats (as we were the whole month of December because who says no to homemade toffee and peanut brittle?). We made this on Sunday to satisfy our sweet tooth one month into it. It was pretty good and reminescent of apple pie. I didn't have a tart pan, so I just used a 9 inch spring form pan, but it's best to place on top of a cookie sheet as the sauce may leak out of the bottom of the pan.

Green Apple Tart with Vanilla Pecan Crust
from deliciousliving.com

Serves 8 / This scrumptious tart strikes a rare balance between rich and not-too-sweet. Prep tips: Fresh vanilla bean adds a decadent element, but you can substitute 1 teaspoon vanilla extract in a pinch. A mandoline makes it easy to slice apples uniformly, but a good sharp knife works too.

Vanilla Pecan Crust
3/4 cup pecans
5 dates, pitted
1 vanilla bean pod (or 1 teaspoon vanilla extract)
2/3cup blanched almond flour or almond meal (I accidentally used regular flour and it still turned out)
1 egg
1/8 teaspoon salt

Filling
4 medium Granny Smith apples (about 1 3/4 pounds), peeled and sliced 1/8-inch thick (I used 3 and it was plenty)
1 tablespoon fresh lemon juice
2 tablespoons arrowroot powder
1/4 cup agave nectar
3/4 teaspoon ground cinnamon

1. Preheat oven to 400˚. Place pecans and dates in a food processor and pulse until coarsely ground. Slit vanilla bean pod lengthwise and scrape inside to remove vanilla beans; add to pecan mixture and pulse until well ground. Pulse in flour, egg, and salt. Continue pulsing until mixture begins to form a ball. Lightly coat a 9-inch tart pan with oil or cooking spray. Using wet hands, press crust onto bottom and up sides of tart pan; prick all over with a fork. Bake for 10–12 minutes, until crust is dry, firm, and lightly browned. Cool completely.
2. Preheat oven to 350˚. In a large bowl, toss together apple slices, lemon juice, arrowroot, agave, and cinnamon. Fan out apples on top of prebaked crust, forming a circle; then layer more apples over the first circle and in the center. Pour accumulated juices over apples. Cover with foil, place on a baking sheet, and bake for 50 minutes, until apples are soft but still have some texture. Cool before serving.

PER SERVING: 235 cal, 13g fat (4g mono, 2g poly, 1g sat), 26mg chol, 4g protein, 30g carb, 4g fiber, 49mg sodium

Hearty Tuscan Bean Stew

2011-01-31T19:35:00.000-08:00

This is another recipe from America's Test Kitchen. I had not cooked with kale before and I loved it in this. I like my soup to be a little thicker, so I added more celery and carrots, left out one cup of the water and doubled the amount of tomatoes. I also did not do the toasted bread in the soup although it sounds very good.

Hearty Tuscan Bean Stew

We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

Yield: 8 Servings

1 pound dried cannellini beans (about 2 cups), rinsed and picked over (I just used whatever dried white beans I could find)
1 tablespoon extra virgin olive oil plus extra for drizzling
6 ounce pancetta cut into 1/4-inch pieces (see note)
1 large onion chopped medium (about 1 1/2 cups)
2 medium celery ribs cut into 1/2-inch pieces (about 3/4 cup)
2 medium carrots peeled and cut into 1/2-inch pieces (about 1 cup)
8 medium garlic cloves peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (14.5-ounce) can diced tomatoes drained and rinsed
1 sprig fresh rosemary
Ground black pepper
8 slices country white bread each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with a garlic clove (optional)

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.

Pasta with Garlic and Olive Oil

2011-01-31T19:23:00.000-08:00

This recipe was so good. I was a little reluctant because it calls for 12 cloves of garlic, but it was so mellow and just right . Even my very picky eater asked for seconds. He was so happy at dinner time, he even actually tried a tomato!

Don't skip the extra step to make the toasted bread crumbs, they were so delicious on top too!

Pasta with garlic & oil
(from America's Test Kitchen)
Serves 4-6

Table Salt
1 pound spaghetti
6 tablespoons extra virgin olive oil
12 medium garlic cloves, minced or pressed through a garlic press (about 4 tablespoons) (I did mine in a small chopper)
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
1/3 cup grated Parmesan cheese (optional)

1. Bring 4 qts. water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente; reserve 1/3 cup of the cooking water then drain the pasta and return it to the pot.
2. Meanwhile, heat 3 tablespoons of the oil, 3 tablespoons of the garlic and 1/2 teaspoon salt over low heat in a 10-inch nonstick skillet. Cook, stirring constantly, until the garlic is sticky and straw-colored, 10-12 minutes. Off the heat, stir in the remaining 1 tablespoon garlic, the red pepper flakes, parsley, lemon juice, and 2 tablespoons of the reserved pasta cooking water.
3. Transfer the drained pasta to a warm serving bowl; add the remaining 3 tablespoons of olive oil and remaining reserved pasta cooking water and toss to combine. Add the garlic mixture and 3/4 teaspoon salt; toss to combine.

Serve with Parmesan cheese and toasted bread crumbs.

For the bread crumbs, pulse 2 slices of sandwich bread in a food processor. Combine with 2 tablespoons olive oil, season with salt and pepper. Bake on a rimmed baking sheet at 375 degrees until golden brown, 8-10 minutes.

Also, I wilted some spinach and then sauteed it in the pan that had the leftover olive oil and garlic. I just finished off the spinach with some salt, pepper and a little lemon.

Soup Au Pistou

2011-01-11T08:51:00.000-08:00

It's a new year and I am renewing my vows, so to speak, to eat food, not too much, mostly plants. I made this for dinner last night and it was delicious! Another New York Times hit. Love their recipes for health section! (The rest is copy and pasted from the website)

Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.

Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Recipes for Health: Cleaning Out the Pantry (July 13, 2009)

Recipes for Health: Bulgur and Walnut Kibbeh (July 14, 2009)

Recipes for Health: Wheat Berries With Broccoli (July 15, 2009)

Recipes for Health: White Beans With Celery (July 16, 2009)

For the soup:

1 1/2 cups white beans, soaked for six hours in 6 cups water and drained

2 quarts water

1 large onion, chopped

4 large garlic cloves, minced or pressed

A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf

Salt to taste

1 tablespoon extra virgin olive oil

2 leeks, white and light green part only, cleaned and sliced

1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid

2 cups shredded savoy or green cabbage

2 large carrots, diced

2 celery stalks, diced

1 medium-size zucchini, scrubbed and diced

2 medium-size turnips, peeled and diced

1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside

1/2 cup soup pasta, such as macaroni or small shells

Freshly ground pepper

For the pistou:

2 large garlic cloves, halved, green shoots removed

Salt to taste

2 cups, tightly packed, fresh basil leaves

1/3 cup extra virgin olive oil

1/2 cup freshly grated Parmesan

Freshly ground pepper

1/2 cup freshly grated Parmesan for sprinkling

1. Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.

2. Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.

3. While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.

4. To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.

5. Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.

Serves: Six to eight.

Advance preparation: The soup can be made through step 2 up to two days ahead, and definitely benefits from being made a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. The blanched green beans will keep for two or three days in a covered bowl in the refrigerator.

Tofu Curry

2010-05-19T10:20:00.000-07:00

This is a recipe I got from Tasty Kitchen. My family loved it!

6 whole scallions, thinly sliced
1/2 bunch fresh cilantro, chopped
2 Tbls. olive oil
5 tsp. curry powder
1 Tbls. butter
28 oz coconut milk
juice of 1 whole lemon
sea salt to taste
2-3 tsp. sesame oil
15 oz Extra Firm Tofu, patted dry and cut into 1 inch cubes

Heat olive oil over med/low heat in pan. Add curry and scallions, when they are slightly translucent add butter. When bubbling add coconut milk and bring to boil, simmer for 2 mins. Stir in lemon juice and season with salt. (The sauce was not thick enough for me so I brought it back to a boil and added a little corn starch mixed with water.) Stir in cilantro.
In a skillet over med/high heat the sesame oil. When it's really hot add the tofu. Let it brown and then toss to continue browning on all sides.
Serve tofu over rice topped with sauce.

Goat cheese and spinach over pasta

2010-05-15T16:16:00.000-07:00

We made this the other day and it's super yummy (if you like goat cheese), fresh, and easy.

Pasta:

5 oz goat cheese

2 cups spinach (or arugula)

1 cup quartered cherry tomatoes

1/4 cup olive oil

2 tsp minced garlic

1/2 tsp black pepper

1/2 tsp salt

8 oz penne pasta

Cook pasta in a large pot of boiling water until al dente. While the pasta is cooking, brown garlic in a little bit of olive oil.

Crumble goat cheese into a large serving bowl. Add spinach, tomatoes, olive oil, garlic, and salt and pepper.

Drain pasta and toss with goat cheese mixture.

Brushetta:

1 French bread baguette

4 large cloves of garlic

1/2 tsp coarse salt

2 Tbsp butter at room temp

1 Tbsp olive oil

2 Tbsp minced fresh flat-leaf parsley

2 Tbsp minced fresh basil leaves

2 balls fresh mozzarella cheese, sliced

4 small tomatoes

2-4 Tbsp parmesan

Cut the baguette in half crosswise. Cut each piece in half lengthwise to form 4 pieces. Sprinkle the garlic with salt and mince (or I'm a slacker and I just put it through the garlic press). Transfer to a small bowl and add the butter, oil, parsley, and basil, and stir until blended. Spread the garlic butter mixture on cut side of bread. Grill the bread, cut sides down, until lightly toasted on a grill or on broil in the oven.

Remove from the grill. Quickly arrange mozzarella on the cut sides of the toast. Return to the grill, cut side up. Cook until bottoms are toasted and cheese warms and softens, about 2 minutes. Remove from grill and top with tomatoes and a sprinkle of parmesan cheese. Serve at once!

Happy Eating!

Quinoa salad

2010-04-26T19:16:00.000-07:00

I made this for dinner tonight as a side and loved it. I thought the flavors were perfect together. (though I did omit the tomatoes since they are not in the garden yet.) Tyler - not so much. His only comment was "how many times do I have to tell you I don't like quinoa?" I think anyone who enjoys quinoa will like this simple recipe - plus everything in is it stuff you probably always have on hand.

Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing

A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.
SERVINGS
6
COOK TIME
20
TOTAL TIME
32
INGREDIENTS
1 1/2 cups quinoa
3 1/4 cups plus 3 tablespoons water
Salt
1 bag (10 ounces) broccoli florets
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tablespoons finely chopped peeled fresh ginger
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
PREPARATION
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.

Read more: http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8

Carrot Salad

2010-04-14T10:46:00.000-07:00

Carrot salad

This is a revised version of the famous carrot salad from the 70's that was loaded with mayonnaise and sugar. It has a great blend of flavors, is light and both Lincoln and Tyler ate it. Must be a winner.

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1 bag (10 ounces) shredded carrots
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup slivered almonds, toasted

Directions

Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.

Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.

Strawberry-spinach salad

2010-04-14T10:44:00.000-07:00

I love this salad in the spring time, but this year I found this dressing and it is such a perfect compliment. I have been using toasted walnuts instead of almonds and they are so yummy!

Ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
10 ounces fresh spinach- rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before ser

Vegetable Lo Mein

2010-04-14T08:20:00.000-07:00

This recipe was very good and pretty easy once you get past the chopping. I looked everywhere for some good, fresh lo mein noodles (I had some over the summer at the Farmer's Market and have been thinking about them for some time now), but I was unable to find any. I went to the Super China Market on 90th and about 100 west (right next to the liquor store) to see if they had any. They did not, but I picked up a huge box of these noodles on recommendation of one of the woman working there.

They were very good. They had just enough stick to be able to eat with the chopsticks that we picked up while at the China Market (I have a few chopstick trainers for my kids that I got at Noodle & Co.). Enjoy!

Vegetable Lo Mein

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.

Ingredients

3/4 pound lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Method

Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 188 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 739mg sodium, 43g total carbohydrate (2g dietary fiber, 41g sugar), 8g protein

For a little amusement, read the instructions printed on the box. My favorite is number 3.

Balsamic Vinaigrette

2010-04-06T22:46:00.000-07:00

I have been making my own salad dressing for a while now, but the other day, I was out of half of the herbs that I needed to make the german salad dressing, so I tried out a new recipe. It is now my favorite. So delicious:

Back-to-Basics Balsamic Vinaigrette

MAKES 2/3 CUP

From “Eat, Drink & Be Vegan”

¼ c. balsamic vinegar (see note*)

3 tbsp. pure maple syrup or agave nectar

1 tsp. Dijon mustard

½ tsp. (rounded) sea salt

freshly ground black pepper to taste

1 small clove garlic (optional)

3½4 tbsp. walnut oil (see note*) (I used olive oil)

With a hand blender or in a blender, combine all ingredients except oil

and puree. Continue blending while slowly adding oil until emulsified.

Season to taste with additional salt and pepper if desired.

Other flavorful vinegars can be substituted for the balsamic, including white balsamic, red wine, or sherry vinegar.

Instead of walnut oil, try olive oil or a combination of both, with a touch of wasted sesame oil.

I just realized that I never posted the recipe for the German Salad Dressing on this blog, so here it is:

German Salad Dressing
1 c. cider vinegar
1 c. sugar
1 1/2 T. onion salt
1 T. garlic salt
1/2 tsp. thyme
1/4 tsp. rosemary (crushed)
1/4 T. basil
1/2 tsp. dill
1/2 c. lemon juice
1/2 c. fresh orange juice
Blend in blender

You can blend it with mayo for a creamy salad dressing. I double the recipe and use half for a vinaigrette and the other half mixed with mayo. It's very good on just about anything.

I started experimenting with this because it has so much sugar in it, so I now make it by doubling all of the ingredients, except for the vinegar and sugar. I only use half the amount of vinegar and then I replace the sugar with honey (about half or so, but I do it to taste). It's really great on salads, but also on pasta. This is now a staple in my home to replace ranch dressing. My kids love it and call it ranch.

Orzo with Roasted Peppers, Olives & Goat Cheese

2010-04-06T22:32:00.000-07:00

I have had this recipe for a while and your guess is as good as mine where it came from. I made it purely out of selfishness because it sounded delicious to me and I knew very well that my husband thinks he doesn't like kalamata olives and that my son doesn't like peppers or goat cheese so much. Anyway, I was surprised that all of the flavors together really mellowed each other out and it was really quite good. My kids did not ask for seconds or have it for lunch the next day, but they both finished off their plate without one bit of complaining. So, that to me = a great recipe. (FYI-I think I am a little sassier posting recipes when I should actually be in bed)

Orzo with Roasted Peppers, Olives & Goat Cheese

Recipe courtesy Wolfgang Puck, 2004

Prep Time: 20 min

Inactive Prep Time: 20 min

Cook Time: 30 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients

2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/4 cup fresh parsley leaves, for garnish

Directions

Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.

In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.

Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.

Garnish with parsley, olives, and a drizzle of olive oil.

Whole Wheat Crackers

2010-03-24T20:09:00.000-07:00

Through Anna's gentle nudging, I am finally getting around to putting the cracker recipe that I love on here. I got it off of a cooking blog about a year ago and have tweaked it a bit. I wish I could give credit to the proper source, but I can't. These are the best crackers though - so yummy and so easy!

Ingredients

1 c whole wheat flour
2 TBS. butter (I often replace this with the same amount of coconut oil)
pinch of salt
1/4 c water

Preheat the oven to 400 degrees.

Put all ingredients except for the water in a food processor. Pulse the processor two to three times to blend. Add the water and run the processor until the dough forms into a ball. Flour a wooden board (I use a pastry mat), dump the dough on it, and roll it as thin as you can. Then bake on a cookie sheet or baking stone.

Bake 15 to 18 minutes. Let cool and cut with a pizza cutter or break into smaller pieces.

You can add any herb or spice or salt that you want. We usually use kosher salt on top and then eat them with soup. You can also throw in almost any dried herbs and they taste fabulous. (If you use fresh herbs, they still taste good, but come out green.)

If you make them with coconut oil instead of butter, they turn out almost the same, just a little softer. Also, I usually double this recipe and use two large cookie sheets. They are still gone surprisingly fast.

Cold Rice Salad

2010-03-11T15:03:00.000-08:00

I used to make this with chicken. You can if you want. I don't anymore. This is best made in the morning so it can be nice and cold for dinner. I usually like it best on day two, so make it ahead of time if you want.

Lots of crunchy raw veggies (radishes, cucumbers, carrots, celery, peppers, etc.) chopped up. Throw in a green onion if you like them. Mix veggies in with a few cups of brown rice (amount determined by how much your family will eat for dinner), and few spoonfuls of mayo (to taste), a generous amount of fresh squeezed lemon juice (at the least one lemon), a sprinkle of garlic powder, a few grinds of pepper, salt to taste. Sometimes I also add peas. Sometimes I don't.

Easy and delicious.

Oven Baked Lentils and Brown Rice

2010-03-11T14:55:00.000-08:00

Surprisingly delicious and easy, this recipe was discovered at Zonya's health bites. She is from PBS. I've never watched her, but my friend told me about this one, and it's a keeper. Best part is it is sooo easy to make. Second best is it is a good pantry meal. Third, it tasted great. Here is her recipe with my adjustments:

2 small onions chopped

2 cloves garlic minced

About 25 ounces Chicken or Veggie broth

1 3/4 cups water

1/2 cup white wine

1 1/2 cups dry lentils, rinsed and picked over for stones

1 cup dry brown rice (not quick cooking)

6 stalks of celery chopped (or however much you want to add)

1 red pepper chopped

1 tsp basil

1 tsp oregano

1/2 tsp thyme

Fresh ground pepper

Mix all ingredients together in large large baking dish, bake at 350, uncovered, for about 90 mins. Mine cooked faster, so make sure you check it.

Andean Bean Stew with Winter Squash and Quinoa

2010-02-08T17:40:00.000-08:00

The New York Times strikes again. Yum. I made this tonight. I give it two thumbs up, my husband one thumb up and one down, my kids two thumbs down, but I think that is pretty much the story of everything I make. I think you will give it two thumbs up. And, not only does it taste delicious, if you plan ahead and get the beans going in time, this is a very very easy meal to make.

This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.

1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours

Salt

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 tablespoon sweet paprika

4 large garlic cloves, minced

1 bay leaf

1 (14-ounce) can chopped tomatoes, with liquid

1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes

1/2 cup quinoa, rinsed thoroughly

Freshly ground pepper

3 tablespoons chopped fresh basil or parsley

1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.

2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.

3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

Yield: Serves 6 to 8 generously

Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.

Southwest Black Bean Soup

2010-02-02T09:04:00.000-08:00

2 Tbs. olive oil

1 large onion, finely diced

1 red bell pepper, finely diced

2 – 3 stalks celery, finely diced

4 cloves garlic, finely minced

1 jalapeño pepper, seeded and finely minced

1 4-oz. can very finely minced or pureed mild green chilies

1 15-oz. can petite diced tomatoes, drained

1 c. salsa

4 tsp. Penzey’s Southwest seasoning*

2 bay leaves

6 15-oz. cans beans (2 undrained, 2 lightly drained, 2 drained, rinsed and finely chopped)

3 – 4 c. chicken broth

Juice of two limes

Salt and pepper to taste

Hot sauce to taste (optional)

Saute onion, bell pepper and celery at medium-high heat until very soft and slightly caramelized. Add the garlic and jalapeño and sauté for another minute or two. Add the tomatoes, salsa, green chilies, southwest seasoning and bay leaves. Reduce the heat to medium, and cook until reduced, 10 minutes or so. Add the beans and chicken broth and continue to cook until the soup is thick, about 30 minutes (it should have a chilli-like consistency). Add the lime juice, salt and pepper, and hot sauce (if using) to taste.

Serve with chips, lime wedges, cilantro and guacamole.

*Penzey's Southwest Seasoning is a seasoning blend that contains sweet ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne red pepper, cumin, paprika, chipotle and cilantro.

White Bean Burgers

2010-01-17T15:19:00.000-08:00

The New York Times had this recipe in their well column. It sounds delicious. I'm a big fan of black bean burgers, so am excited to give this one a try.

Tomato Tortilla Soup

2010-01-14T19:58:00.000-08:00

I got this recipe from from Ellie Kreiger's cookbook, The Food You Crave. It can also be found on The Food Network website. I like my soup to be a little thicker, so I added in a few corn tortillas (cut into strips) while cooking the onions. You can also just add in a handful of tortilla chips instead. You blend it all together in the end, so it doesn't really matter how small or big they are. I also leave out the jalapeno and just add hot sauce to my bowl.

Tomato Tortilla Soup

Prep Time: 25 min
Cook Time: 28 min
Level:Easy
Serves:4 servings, serving size: 2 cups

Ingredients

* 2 (6-inch) corn tortillas (or you can just use chips instead)
* 1 tablespoon plus 1 teaspoon canola oil
* 1/4 teaspoon salt
* 1 small onion, chopped (about 1 cup)
* 3 cloves garlic, minced (about 1 tablespoon)
* 1 small jalapeno pepper, seeded and finely chopped
* 1 teaspoon ground cumin
* 3/4 teaspoon dried oregano
* 4 cups low-sodium chicken broth
* 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
* 1/4 cup fresh lime juice
* 1/4 cup reduced-fat sour cream
* 2 tablespoons chopped fresh cilantro leaves

Directions

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Per Serving:

Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg

Ethiopian-Style Chickpea Stew

2010-01-14T19:51:00.000-08:00

I made this for dinner tonight and I loved it. It was so flavorful, filling and very easy to make. We ate it as a stew, but I also think it would be very good served over rice. I found it on the Whole Foods Market website.

Ethiopian-Style Chickpea Stew

Serves 6

Ingredients

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15-ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1 medium red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 (8-ounce) can tomato sauce
1 quart vegetable broth
1 pound red potatoes, cut into 1-inch chunks
4 carrots, peeled and cut into 1-inch chunks
Flatbread

Method

Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.

Toss chickpeas with a tablespoon of the oil in a large bowl then arrange on a large baking sheet in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.

Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onions and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.

Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.

Nutrition

Per serving (about 18oz/499g-wt.): 420 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 1600mg sodium, 72g total carbohydrate (11g dietary fiber, 5g sugar), 13g protein

Some News and A Link

2010-01-12T14:53:00.000-08:00

Michael Pollan has a new book: Rules To Eat By

And my sister wanted me to post this link. I know this blog is about eating less meat, but when we do eat meat why not eat sustainably raised healthy stuff. Chris Wong posted this link on her blog for a hog farm in UT. Finally a good source of pork.

Butternut Squash Risotto with Spinach and Toasted Pine Nuts

2009-11-03T22:56:00.000-08:00

I made this for dinner tonight and it was delicious. Our bowl of risotto was literally licked clean. My 3 year old had 3 helpings and decided that she loves spinach! It was a little bit labor intensive to make and because of the many steps involved, it took me around and hour and 20 minutes from start to finish. However, that would not stop me from making it again (is next week too soon?). I loved the tip at the bottom on how to cut up the butternut squash. Enjoy!

Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Recipe & photo from Cooks Illustrated

Ingredients

2	tablespoons olive oil , plus 1 teaspoon
1	butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4	teaspoon table salt
3/4	teaspoon ground black pepper
4	cups low-sodium chicken broth
1	cup water
4	ounces baby spinach
4	tablespoons unsalted butter
2	small onions , chopped very fine (about 1 1/2 cups)
2	medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2	cups Arborio rice
1 1/2	cups dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup)
2	tablespoons minced fresh sage leaves
1/4	teaspoon fresh grated nutmeg
1/4	cup pine nuts , toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside.
Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

Step-by-Step

Dicing Squash

1. After removing skin with peeler, cut squash in half.

2. Cut bulb in half through base and remove seeds with spoon.

3. Cut each piece into 1/2-inch half-moons, then into 1/2-inch dice.

4. Stand neck on end and slice into 1/2-inch planks. Cut planks into 1/2-inch strips, then into 1/2-inch dice.

PS- I don't have a subscription to Cooks Illustrated, but I did sign up to receive emails from America's Test Kitchen (which is part of Cooks Illustrated).

Barley and Bean Soup with Rainbow Chard

2009-10-25T21:01:00.000-07:00

Barley and Bean Soup with Rainbow Chard
from Quick Fix Vegetarian

Serves 4

1 T. extra virgin olive oil
2 cloves garlic, minced
5 c. vegetable broth
3/4 c. quick-cooking pearl barley (I used regular and just cooked it longer before adding other ingredients)
salt & freshly ground black pepper
1 bunch rainbow chard, leaves halved lengthwise, then cut crosswise into thin strips
1 16 oz. can cannellini beans, drained and rinsed

Heat the oil in a large saucepan over medium heat. Add the farlic and cook until fragrant, about 30 seconds. Add the broth and bring to a boil. Stir in the barley and salt and pepper to taste. Decrease the heat to low. Add the chard and beans and simmer until the barley is cooked, about 15 minutes.

I like a thicker, chunkier soup, so I also doubled the beans. My kids actually liked this soup, once I picked the chard out of their bowl. It was good and even better with Anna's French Bread recipe.

Thai-Style Chickpeas

2009-10-25T20:38:00.000-07:00

Thai-Style Chickpeas

Serves 4 to 6

The sweet potatoes in this authentic curry "melt" to create a thick and luscious sauce. Serve over steamed basmati or jasmine rice. If you don't have a pressure cooker, you can substitute canned chickpeas in this recipe and achieve equally satisfying results.

Prep Time: 10 minutes
Cooking Time: 18 minutes

3 cups "lite" coconut milk
1 teaspoon minced garlic
3/4 pound sweet potatoes, peeled and cut into 1-inch chunks
1 cup coarsely chopped fresh or canned (drained) plum tomatoes
1 tablespoon mild curry powder
1/4 cup minced fresh coriander
1/2 cup minced fresh basil
1 to 2 tablespoons tamari soy sauce

1. Drain and rinse chickpeas. Combine chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a pressure cooker. Lock the lid in place. Bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 18 minutes.

2. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow steam to escape. Add the basil and soy sauce to taste as you break up the sweet potatoes and stir to create a thick sauce.

3. To make this recipe without a pressure cooker: Combine 3 cups canned chickpeas, drained, with coconut milk, garlic, sweet potatoes, tomatoes, curry powder and coriander in a saucepan. Simmer, covered, for 30 minutes until sweet potatoes are tender, then stir in basil and soy sauce.

I got this recipe from

http://deliciouslivingmag.com/.
It was easy to make and everyone loved it.

Curried Butternut Squash Soup

2009-10-25T20:05:00.000-07:00

For Anna.

I haven't made this soup yet, but it sounds delicious.

Curried Butternut Squash Soup

Prep Time: 15 min

Cook Time: 25 min

Level: Intermediate

Serves: 4 servings (1 serving is 1 1/2 cups)

Ingredients

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Veggie Tacos & Mexican Rice

2009-10-04T19:52:00.000-07:00

I recently had lunch at Red Butte Cafe in Salt Lake City. I love to eat there because there is always something interesting and creative to try. I haven't been back for a few years and was frankly disappointed with the limited vegetarian options. However, I ordered the veggie tacos, not really expecting anything that great. And actually, they were pretty good. I don't know why I never thought of this before (especially since I have a monster, MONSTER zucchini plant in my backyard): zucchini, yellow squash, carrots and onion. Yum! The veggies were sauteed and seasoned perfectly. I was pleasantly surprised. And a week later, I made them at home.
I sauteed some garlic and onions for a few minutes and then I added the carrot sticks. I let them cook for a little while and then added the squash. I cooked them long enough to warm them up, but not overcooked. We topped it with hot sauce and guacamole. The kids just had bean tacos with a sliver of veggies on the side.
I also tried a new Mexican Rice recipe. I have long been on the search to find a good Mexican rice, but to no avail. I ran across the great website Pati's Mexican Table while looking for a recipe to pickle jalapenos. We really liked the rice and it was pretty easy. So, here is the recipe:

Mexican Style Rice (or Arroz Rojo)
Serves 6 to 8

Ingredients
2 cups long or extra long grain white rice
2 tomatoes, or about 1 pound, quartered
1/3 cup white onion, roughly chopped
2 garlic cloves, peeled
1 1/2 teaspoons kosher or sea salt, or more to taste
3 tablespoons safflower or corn oil
3 1/2 cups chicken or vegetable broth, or water
1 tablespoon fresh lime juice, optional
2 parsley sprigs
3/4 cup carrots, peeled and diced, optional
1/2 cup shelled green peas, fresh of frozen, optional
1 or 2 chiles Serranos, optional

To Prepare
In a bowl, soak the rice in hot water for about 5 minutes. Rinse with cold water and drain very well.

While the rice soaks, purée the tomatoes in the blender along with the onion, garlic and salt. Pass through a strainer and reserve.

Heat the oil in a thick heavy skillet (if you have one with a transparent lid, pick that one) over medium high heat until hot but not smoking. Add the rice and sauté, stirring often, until the color of the rice changes to a strong milky white and it shows more resistance and makes a heavier sound as you stir it around, probably about 3 to 4 minutes.

Pour in the strained tomato purée, mix it gently and let it cook until the color of the purée has darkened, thickened and is mostly absorbed, about 3 more minutes.

Stir in the chicken or vegetable broth and lime juice, give it a gentle stir and top with the parlsey sprig, the diced carrots, peas and serrano chiles, if so desired.

Let it all come to a boil, and when it does, put the cover on and reduce the heat to low and cook for about 20 minutes. Here is where that transparent lid becomes so handy, as you can see what is going on inside the pot without losing steam. You know the rice is ready when it is cooked through and tender, most of the liquid has been absorbed, but there is a lot of moisture in the pot. If the rice is not yet tender and the liquid has dried up, add a couple tablespoons more water, cover again and let it cook for a couple more minutes.

Let the rice sit covered for at least 5 minutes before you fluff with a fork and serve. You may also make it beforehand and reheat it covered over low heat with a tablespoon of water.

The last time I made cilantro rice, I put the leftovers in a ziploc and froze it. We thawed it and ate it for dinner last week and it was great! So, I did the same with the leftover mexican rice.

I can't wait to try Pati's Mexican Style Eggs and one of our all time favorite drinks, Horchata.

Buen provecho!

Suggestions Wanted

2009-09-11T16:12:00.000-07:00

Lunches. The kids take a lunch to school, and I am running out of ideas. I would love to pack leftovers, but frankly my kids aren't that big of fans of dinner (yet), so mostly I get a resounding "NO" when I ask if they want last nights casserole or pasta. I have broken down and bought turkey (the good kind without all the gunk in it) for sandwiches. And of course they have peanut butter, but they can only eat so much peanut butter before they revolt. I think they have already tired of PBJ and PBH. They take Quesadilla's sometimes. I buy beans and rice from a Mexican deli and they take that sometimes, but they are growing tired of it. It is becoming such a struggle to come up with healthy, good lunch ideas. At today's dr. appointment Lucy had dropped well below normal on weight, which may or may not be a big deal. I can't get her to eat. Sometimes I feel like giving up and letting her eat the crap food she craves. HELP!!!!

Big Food vs. Big Insurance

2009-09-10T05:25:00.000-07:00

Here's another Michael Pollan opinion article from the NYTimes. Interesting ideas for the future. Here's to keeping our fingers crossed!

Chef Brad & cooking with grains

2009-08-22T10:34:00.000-07:00

This week I was able to attend a couple of days at BYU education week. My top priority class was taught by Brad Petersen who is a chef dedicated to eating healthy and feeding your families according to the Word of Wisdom. I have come home with a wealth of information and can't wait to get into the kitchen! I will keep the post short but you can go to his website to learn more. He offers all his recipes on the website, but unfortunately you have to pay an annual membership to get the full benefit. After listening to him lecture, and attending his cooking demonstrations I personally think it would be a very worthwhile investment. He is an advocate for grains, teaches all about them including their history, nutritional value, how to store and prepare them and all the ways they can be eaten. I was also finally educated on the wheat dilemma of hard red vs. hard white. In short, if you are wondering, buy hard white.

Check him out. www.chefbrad.com

Zucchini Pancakes

2009-08-19T13:31:00.000-07:00

This recipe is from Barefoot Contessa at Home, and in my opinion, Ina Garten really never goes wrong. These are not breakfast pancakes--think more like a potato latke. Adam and I both thought that they were pretty tasty, although the kids had to be convinced. I think that the red onion is the key and the last time I made them I tried whole wheat flour instead of white, and I still liked them very much. We ate them with fresh tomato slices and called it dinner!

Zucchini Pancakes
3/4 lb zucchini
1 teaspoon salt
1/4 cup grated red onion
2 large eggs, lightly beaten
6 to 8 tablespoons flour
1 tsp baking powder
1/2 tsp black pepper, freshly ground
unsalted butter and vegetable oil for brushing skillet

Preheat oven to 300 degrees
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets to thin from the liquid in the zucchini, add the remaining tablespoons of flour.)

Heat a large saute pan over medium heat and melt 1/2 tb butter and 1/2 tb oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Greek Quinoa Burgers

2009-08-18T12:52:00.000-07:00

1/2 cup rinsed quinoa
1 medium carrot, cut in chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
From The Dish on Delish

Rice Corn Cakes with Black Beans

2009-08-16T15:46:00.000-07:00

1 cup brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed
1 cup frozen sweet white corn
1 cup fresh whole-wheat breadcrumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
4 teaspoons extra-virgin olive oil, divided
1 15-ounce can black beans, rinsed
1 cup tomato salsa, mild, medium or hot

Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.

Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.

Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each. Garnish with sour cream and cilantro.
From Lizzy Writes

Zucchini-Tomato Frittata

2009-08-12T21:01:00.000-07:00

I made this for dinner last night. It was very good and super easy (especially if you have all the eggs that you need and don't have to go to the store). I only put one zucchini in and it was plenty.

Zucchini-Tomato Frittata

Serves 8
Created by Art Smith

Serve a breakfast treat straight from the garden! This Italian take on the omelet features fresh vegetables that you've probably got growing right now. So raid the backyard and cook up something special this morning!

Ingredients:

• 8 eggs , beaten
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons minced chives or green onion
• 2 tablespoons extra-virgin olive oil
• 2 zucchini , thinly sliced
• 1/2 cup thinly sliced Vidalia onion
• 1 medium tomato , peeled and chopped
• 1 clove garlic , minced

Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.

In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.

Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.

From Back to the Table by Art Smith

Nutritional Information:
127 calories, 9.2 grams fat, 2.5 grams saturated fat, 217 mg of cholesterol, 246 mg sodium, 3.1 grams carbohydrate

Breakfast Cafe Cinnamon Crumb Cake (Dairy Free)

2009-08-09T10:10:00.000-07:00

My youngest child is allergic to dairy, so I modified a favorite coffee cake recipe from the book "A Passion for Baking" by Marcy Goldman to make it dairy-free. This recipe would also make terrific muffins.

The flavor is best when you use a vegan margarine (non-hydrogenated), but you can also use oil.

1/2 c. vegan margarine, melted

2 1/4 c. all-purpose flour

1 c. firmly packed brown sugar

1 c . white sugar

1/4 tsp. salt

2 teaspoons ground cinnamon

1/4 tsp. ground nutmeg

1 c. chopped pecans

1 tsp. baking powder

1 tsp. baking soda

1 large egg

1 tsp. pure vanilla extract

1/4 c. applesauce

1 c. soy milk

1 tsp. lemon juice

Preheat oven to 350. Generously spray a 13x9-inch pan with nonstick cooking spray.

In a large bowl, blend margarine, flour, both sugars, salt, 1 tsp. cinnamon and nutmeg. Remove 3/4 c. of this mixture and add chopped pecans and remaining 1 tsp. cinnamon to it. Set aside (this will be the crumb topping).

To remaining batter, add baking powder, baking soda, egg, vanilla, applesauce, soy milk and lemon juice. Using a hand whisk, blend well.

Spoon batter into prepared pan. Sprinkle on reserved crumb topping. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Asian Peanut Noodles

2009-08-09T09:38:00.001-07:00

I love anything with peanut butter, and peanut noodles are one of my favorite comfort foods. Feel free to experiment with different veggies. It would also be good with broccoli, asparagus, etc.

Peanut Sauce:
1/4 c. natural peanut butter
2 Tbs. brown sugar
6 Tbs. white wine
1/2 tsp. red pepper flakes
1/3 c. soy sauce
1/4 c. hot water

12 oz. linguine
1 red bell pepper, sliced into strips 2-3 inches long
1 bunch green onions (green and white parts), sliced on an angle
2 carrots, cut into matchstick-sized pieces
2 cloves garlic, minced
2 Tbs. fresh ginger, peeled and finely minced
1 Tbs. peanut oil
2 Tbs. sesame oil

Cook the linguine in boiling salted water until al dente. Pour the pasta into a colander and rinse in cold water. Allow the pasta to drain, and then toss with 2 Tbs. sesame oil and set aside.

In a small bowl, combine the peanut butter, brown sugar, and red pepper flakes. Stir in the hot water, and mix well. Add the soy sauce and white wine, set aside.

Over medium-high heat, saute the bell peppers, carrots, and green onions in the peanut oil. You want the veggies to caramelize a bit, so keep the heat up, but stir very frequently to prevent scorching. When the vegetables are tender, reduce the heat to medium-low and add the garlic and ginger. Saute until fragrant, being careful not to burn the garlic. Add the peanut sauce, and stir to combine. Allow the sauce to simmer for a couple of minutes, then add the pasta. Toss well, and cook for a moment until the pasta is heated through. Remove from heat and serve immediately.

Potato-Chickpea Biryani

2009-08-07T11:31:00.001-07:00

This recipe is amazing. It got rave reviews from everyone who tried it. I found the curry paste at Target, and it is also available on Amazon.com

2 Tbs. olive oil

1 red bell pepper, diced

2 carrots, diced

1 onion, diced

1/2 tsp. salt

2 cloves garlic, minced

1 Tbs. fresh ginger, minced

5 oz. (1/2 jar) Patak's Original Biryani Curry Paste

1 1/2 c. uncooked brown basmati rice*

3 1/2 c. vegetable broth

1 c. chickpeas, rinsed and drained

1 large or 2 small boiling potatoes, such as yukon gold or red

Boil the potato until it can be pierced with a fork without resistance. It should be tender but not mushy. Be careful not to overcook it. After it has cooled enough to handle, rub off the skin and discard. Dice into bit-sized pieces and set aside.

In a large pot, saute the onion, pepper, and carrots on medium-high heat until tender. Reduce heat and add the garlic and minced ginger. Saute until fragrant, then stir in the Curry Paste.

Add the rice and vegetable broth, and bring mixture to a boil, stirring often. Reduce heat to low, cover and simmer for 35-40 minutes or until rice is tender.

Add the chickpeas and potatoes, cover and cook on low for another 5 minutes.

* If using white basmati rice, reduce vegetable broth to 3 c., and reduce cooking time to about 25 minutes.

Serve with flatbread or naan.

Garlic-Ginger Rice with Peppers and Edamame

2009-08-07T11:06:00.000-07:00

2 c. short grain brown rice

4 c. vegetable broth

2 red bell peppers, diced

1 onion, diced

2 carrots, diced

2 cloves garlic, minced

3 Tbs. fresh ginger, minced

1 1/2 c. shelled edamame (I use frozen)

1-2 Tbs. peanut oil (enough to coat the saute pan)

2 Tbs. sesame oil

3 Tbs. soy sauce

Combine the rice and vegetable broth. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes or until rice is tender.

In a separate pan, saute the peppers, onions and carrots in the peanut oil. When the veggies are tender, add the garlic and ginger and saute until fragrant. Add the soy sauce and sesame oil, stir in the edamame and cook until heated through. Add the sauteed vegetable mixture to the cooked rice and stir to combine.

Another Link for Another Great Pollan article

2009-08-04T20:02:00.000-07:00

This one "Out of the Kitchen, Onto the Couch" is about America's obsession with cooking shows, but it's inability to actually spend time cooking. The more hours a person spends cooking the healthier they are, because of course homemade food, made from scratch is healthier than packaged food and take-out. As always an interesting read. I read it while I thawed a frozen pizza. Let me tell you how guilty I felt! VERY.

Tomato Season: Provencal Summer Potato Gratin

2009-08-04T19:58:00.000-07:00

Provençal Summer Potato Gratin by Martha Rose Shulman

(from NYTimes Well section)

You can use almost any type of potato for this savory gratin. I know because I recently made it with odds and ends that had been sitting in my pantry for a little too long. They included a russet, a few Yukon golds and some fingerlings.

2 garlic cloves

Extra virgin olive oil

2 1/2 pounds tomatoes, peeled and sliced

2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

Salt and freshly ground pepper to taste

2 pounds potatoes, peeled if desired or scrubbed, sliced about 1/4 inch thick

1 or 2 sprigs rosemary

2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)

1. Preheat the oven to 400 degrees. Cut one of the garlic cloves in half, and rub a 3-quart gratin or baking dish with the cut half. Oil the dish with olive oil. Mince the halved garlic along with the remaining garlic, and toss with the tomatoes. Add the thyme, and season to taste with salt and freshly ground pepper.

2. Make a layer of half the potato slices, slightly overlapping the layers, and season generously with salt and pepper. Layer half the tomatoes over the potatoes. Place the rosemary sprig(s) on top. Repeat the layers with the remaining potatoes and tomatoes. Be sure to season each layer generously. Pour any juices left in the tomato bowl over the vegetables.

3. Bring 1 cup of water to a boil, and carefully pour into the baking dish. Bake 45 minutes, checking and pressing the potatoes down into the liquid after 30 minutes. Remove from the oven, press the potatoes down into the liquid in the dish and sprinkle on the cheese. Bake another 30 to 45 minutes, until most of the liquid has been absorbed by the potatoes and the gratin is lightly browned. Serve hot or warm.

Yield: Serves four to six.

Advance preparation: The gratin can be assembled several hours before baking. It doesn’t have to be served hot, so you can bake it an hour or two ahead and serve it warm.

Indian Spicy-Sour Chickpeas with Cauliflower

2009-08-02T22:22:00.000-07:00

Here is another recipe from "Delicious Living". I wanted to make Indian food, but Spencer really isn't a fan of curry, so this recipe was perfect because it used so many spices, but no curry. We both really liked it.

Indian Spicy-Sour Chickpeas with Cauliflower

Laurie Gauguin, Mar 1, 2009 11:47 AM

Serves 8 / Used extensively in Indian cooking, anti-inflammatory turmeric and ginger enhance cruciferous cauliflower, vitamin-rich tomatoes, and high-fiber chickpeas, packing this dish with cancer-fighting potential. Prep tip: Use more or less jalapeno depending on your heat preference.

1 tablespoon finely grated fresh ginger
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 cups diced onion (1 medium-large onion)
1-2 large jalapeno peppers, seeded and minced
1 14.5-ounce can diced tomatoes, drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon salt
2 15-ounce cans low-sodium chickpeas (garbanzos), rinsed and drained
1 pound cauliflower florets (1 medium head, cored and trimmed)
1/4 cup chopped fresh cilantro leaves

1. Combine ginger and lemon juice in a small cup. Set aside.

2. Heat a large saucepan over medium-high heat. Add oil, then onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add jalapeno and continue cooking until onion is brown all over, another 4-5 minutes. Add tomatoes, cumin, coriander, turmeric, cardamom, cloves, and salt. Stir and cook for 1 minute. Add chickpeas and 1/2 cup water. Cover and cook over medium heat for 10 minutes, stirring occasionally and adding more water if mixture becomes dry.

3. Add cauliflower and 1/4 cup water. Cover and cook over medium heat, stirring carefully with a rubber spatula every minute or so, until cauliflower is tender, about 7 minutes. Uncover, increase heat to medium-high, and cook, stirring, to boil off any excess liquid. Stir in lemon juice mixture. Stir in cilantro and serve.

PER SERVING: 177 cal, 26% fat cal, 5g fat, 0g sat fat, 0mg chol, 7g protein, 26g carb, 7g fiber, 453mg sodium

Quinoa and Salmon Stew with Tomatoes

2009-08-02T21:55:00.000-07:00

I picked up a free magazine in the health food section at Harmon's called "Delicious Living" (I am so excited to find it online because there are so many recipes to try). I found the following recipe and loved it. I didn't add the fennel in, I haven't cooked with fresh fennel before and I wasn't sure about the flavor. I have become a huge fan of quinoa (just so you know, it's pronounced keen-wah, it took me forever to remember that). Costco now sells it too. I also absolutely love fresh dill (sooo yummy in the Zucchini & Potato Latkes) and it was very good in this recipe too.

Quinoa and Salmon Stew with Tomatoes

By Lorna Sass, Mar 1, 2009 11:10 AM

Serves 4 / Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results.
2 tablespoons olive oil, divided
1 cup finely chopped red onion
1 cup finely chopped fennel
2 cups water
1/2 teaspoon salt, plus more to taste
1 cup quinoa, rinsed and drained
1 14.5-ounce can diced tomatoes, preferably fire-roasted, undrained
1 pound salmon fillets, skin removed, cut into 1-inch chunks
1/4 cup tightly packed chopped fresh dill
1 tablespoon fresh lemon juice Zest of 1 small lemon

Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes.
Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6-8 minutes.
Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste, if needed.

PER SERVING: 471 cal, 41% fat cal, 21g fat, 5g sat fat, 57mg chol, 30g protein, 40g carb, 5g fiber, 598mg sodium

Jewel Roasted Vegetables

2009-08-02T21:34:00.000-07:00

Jewel Roasted Vegetables
(from Ellie Kreiger's The Food You Crave)

Prep Time: 25 min

Inactive Prep Time: 5 min

Cook Time: 1 hr 40 min

Level: Easy

Serves: 6 servings (serving size 1 1/3 cups)

Ingredients

4 medium beets
3 tablespoons olive oil, divided
1 1/2 pounds carrots
1 1/2 pounds Brussels sprouts
8 large garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped thyme leaves

Directions

Preheat the oven to 375 degrees F.

Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

I loved this dish. I made it as a side dish, but easily could have had it as a main dish. I loved the flavor.

Hummus

2009-08-01T07:20:00.000-07:00

I took some homemade hummus to a party last night and people were asking me for the recipe. So often I refer people to just come to this website, that it made me realize that we don't have a hummus recipe posted yet--and we should because it's a kind of staple that's so dang easy to make, so delicious to eat, and soooo much cheaper than buying it from the store. (p.s. As a time saver, when I cook up dried chickpeas, I'll cook enough dried beans to make some hummus and a couple of other meals. The cooked beans will last refrigerated for about a week.)

Hummus is very flexible with seemingly endless variations--olive oil, roasted garlic, pine nuts, cumin, black olives, roasted red peppers, etc..... The blog Section 89 has a link to a nice tutorial here with some good variations. If you have any other variations, please share them with us! However, I usually start with this basic recipe from The Moosewood Cookbook :

Hummus

Humus is a chickpea pate of Middle-Eastern origins. It is a spicy and rich spread, full of protein. You can use it as a sandwich spread or an appetizer-dip. Scoop it up with pieces of pocket bread and sticks of raw vegetables. You can also build an entire meal around a plateful of humus, vegetables, and bread. It's filling enough.

1 1/2 cups raw chickpeas, soaked 1 1/2 hours and simmered for 1 1/2 hours until very soft
3 med. cloves garlic, minced
1 1/2 tsp salt dash of tamari (or soy sauce is an acceptable substitute)
juice from 2 med. lemons
3/4 cup tahini
1/4 cup (packed) finely minced parsley
lots of black pepper and a dash of cayenne
1/4 cup minced scallions

Mash chickpeas to thick paste using masher or food processor. Combine everything and chill thoroughly. Add some of the reserved juice from your chickpeas to achieve a desired consistency. Taste to correct seasonings--extra garlic, tamari, salt, tahini, etc.

101 Simple Summer Salads

2009-07-29T14:18:00.001-07:00

Here's another article from the NYTimes' Minimalist food series: 101 Simple Salads for the Season

They look really fantastic and for the most part, very, very easy to throw together. That's my idea of summer cooking without having to stand over the oven or stovetop. Be sure to share any results of ones that you try--I'm thinking of #19 for tonight:

Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

Look on the left side of the article for links to several dressing recipes, like basic viniagrette, a real ranch, a yogurt-feta, and a miso-ginger.

Spinach Linguine with Basil-Cilantro Pesto

2009-07-13T21:26:00.001-07:00

We loved this dinner. It was easy to make and pretty quick. I loved the pesto recipe as well (and it's perfect to use the basil from your garden).

Spinach Linguine with Basil-Cilantro Pesto
From Veganomicon
Serves 4

1/2 lb. spinach linguine
2 T. olive oil
1 medium sized red onion, sliced into thin half moons
4 cloves garlic, thinly sliced
2 T. white cooking wine, vegetable broth, or water, whatever
1/2 tsp. salt
several pinches of freshly ground black pepper
1 recipe basil-cilantro pesto (below)
1 (15-ounce) can artichoke hearts, drained and sliced in half (don't use the jarred kind in oil)

Bring a large pot of salted water to a boil and cook the linguine according to the package directions, usually about 10 minutes. Once you've added the pasta to the water, proceed with recipe.
Preheat a large skillet over medium-high heat and saute the onion in the olive oil until softened, 5 to 7 minutes. Add the garlic and saute for a minute more. Add the white wine, salt and pepper, and cook for another minute or two. Lower the heat to low. At this point, the linguine should be done.
When the linguine is ready, don't drain it. Use a pasta spoon to transfer it to the pan in batches. This is a good method because you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. When you add one batch, add a bit of the pesto, too, and using the pasta spoon, saute to coat. Proceed with the rest of the pasta and pesto until you've added all of it. If it seems dry, add extra splashes of pasta water.
Add the artichoke hearts and toss to coat. Cook gently over low heat just until the artichokes are heated through, about 3 minutes. Serve immediately.

Basil-Cilantro Pesto
makes about 1 cup

2 c. loosely packed fresh basil leaves
1 c. loosely packed cilantro
1/3 c. slivered or sliced almonds
2 cloves garlic, crushed
2 T. fresh lemon juice
1/2 tsp. salt
1/4 c. olive oil

Place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the olive oil. Blend until relatively smooth and no large chunks of almonds are left.

Another Falafel Recipe

2009-06-29T11:03:00.000-07:00

This is a pretty forgiving recipe and amounts are approximate. I have made this three times. The second time they were dry and awful, so I decided the next time to make sure the mixture was pretty moist (I added another egg).

Cook a bag of Garbanzo beans for a total of about 6 cups. I soaked mine overnight and through the day and boiled them for about 20 minutes. Then grind them up in a food processor and put in a large bowl. Add the following:

3 beaten eggs

4 Tbs Tahini

1/2 cup finely diced celery

1/2 cup minced parsley

1/2 cup minced cilantro

1/2 cup minced scallions

1 heaping teaspoon cumin (I buy cumin seeds and grind them with my mortar and pestil and it is much tastier)

1 teaspoon turmeric

3 Tbs flour or bread crumbs

S&P to taste (about a tsp salt and a few dashes of pepper)

4-8 cloves garlic. Can you ever have too much garlic?

Mix it up using your hands. From here you can fry or bake. To fry heat up oil till good and hot and form into balls or flat round discs and fry until golden. Baking is easier and healthier and less stinky. To bake pour a bit of canola or olive oil in cake pan or jelly roll pan. I baked mine at 400 for about 10 minutes on each side. Basically until they started to turn a bit golden. They were nowhere near as golden as when fried, but tasted great. Better.

Serve them in a pita with tomatoes, hummus, tatziki, ranch, lettuce, parsley, or whatever else you can think up. You can serve them without the pita too.

Protein from Plants

2009-06-23T11:55:00.001-07:00

In Michael Pollan's Eater's Manifesto, which this blog is named after, he talks about how people have been eating natural foods in beneficial combinations for eons. Until of course industrialized food came along.

Today I went to a weight class at the gym and my muscles are quivering. It hurts my shoulders just to type. The teacher wanted to make sure everyone made sure they went home and ate plenty of protein. Sadly her suggestions were to go eat manmade bars and drinks. Anyway that got me thinking about how superior plant protein is. Scientist keep discovering more and more ways that simple old plants are good for us. We don't even know all the benefits yet of eating God-given food versus supplement industry food. Of course if you eat beans without rice you aren't getting a complete protein. But the way humans have evolved to eat plant protein and in certain combinations is interesting.

Anyway most of you already know this stuff, but just in case here are some ways to combine plant foods to get complete and perfect proteins:

Grains plus legumes. Try black beans and rice (the staple diet of a huge number of people).
Nuts and seeds plus legumes. Lentil soup with a serving of almonds on the side. Or Hummus (sesame/chickpea).
Corn plus legumes. Try pinto beans in a corn tortilla.

Isn't nature a funny old thing? The way natural foods just seem to provide all the nourishment our bodies need and old-school culture helps combine those foods in ways that suit our dietary needs perfectly?

Chickpea Recipes

2009-06-16T11:48:00.000-07:00

Here are two great (easy & quick) recipes to make using your chickpeas:

Radiatore with Chickpeas, Baby Spinach & Sun-Dried Tomatoes
Serves 4
from Quick Fix Vegetarian

1 10 oz. pkg fresh baby spinach
2 T. extra virgin olive oil
3 cloves garlic, finely chopped
1 15 oz. can petite diced tomatoes, drained (oops, I didn't drain mine, it was fine)
1/3 c. oil packed sun dried tomatoes, chopped
1 16 oz. can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 lb. radiatore or other pasta (penne, rotini, etc.)

Put the pasta water on to boil in a large covered pot. Place the spinach in a bowl, cover and microwave for 2 minutes to wilt (I didn't do this-I cannot stand the taste of overcooked spinach, so I cook it as little as possible). Set aside.

Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, the wilted spinach (again, I waited until the pasta was almost done to add the spinach in so that it was barely cooked) and the chickpeas, and season with salt and pepper to taste. Simmer to blend the flavors and heat through, 5-7 minutes.

When the pasta water comes to a boil, salt the water, then add the pasta and cook stirring occasionally, until it is al dente, 8-10 minutes. Drain the pasta and place in a large serving bowl. Add the sauce and toss gently to combine. Serve hot.

Chickpea-Quinoa Pilaf
Serves 4-6 as a side
from Veganomicon

2 T. olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic, minced
1/2 tsp. ground cumin
1 T. coriander seeds, crushed
Several pinches of freshly ground black pepper
1/2 tsp. salt
1 T. tomato paste (I recently discovered the tube of tomato paste & love it for recipes like this)
1 c. quinoa
2 c. cooked or 1 15 oz. can chickpeas, drained and rinsed
2 c. vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.

Dried Chickpeas

2009-06-05T17:39:00.001-07:00

image from Flickr/glutenfreegirl

I've recently discovered how wonderful (and wonderfully easy) it is to cook and use dried chickpeas. Last week we must have had 3 different meals that used the beans I had cooked up at the beginning of the week. And now that I found that the local Indian food market sells 8lb bags for $7, I'm totally hooked!

I've read in some books and websites that you should soak the beans overnight, but other sources (including the back of a commercially packaged bag) have said nothing of soaking. And since I'm all about making things easy, I tried it without, and everything turned out fine--even soft enough to mash up for falafels.

So, sort the beans of any stones or impurities, rinse, and then put in a large pot filled with water leaving only about 2 inches at the top. Salt. Then bring to a boil and turn down to a simmer. It will simmer about 2 - 2 1/2 hours. Keep an eye on the water level and when the beans are soft, you're done! 1 cup dried beans will yield approx. 2 cups cooked beans, etc. You can store in its liquid in the fridge and then use within a week. And just think of all of the money (and salt) you're saving by foregoing the store-bought cans. Awesome.

Moroccan-style Chickpea Soup

2009-06-05T17:27:00.000-07:00

This soup is truly wonderful. Try it as the recipe says and you won't be disappointed, but it's also very forgiving when you are flexible with the ingredients. The other day I was completely out of ginger....different, but still tasted great. No saffron, no problem (I save mine for company--it costs an arm and a leg, you know!). Once I added a 28oz can of tomatoes, once I added tomato juice in place of some of the broth--we've liked it everytime. Besides, what's not to love about a recipe that takes only 30 minutes and helps you get through the abundance of garden zucchini that you'll soon be producing. Enjoy!

Moroccan-Style Chickpea Soup
from Cook’s Illustrated The Best 30-Minute Recipe book

Serves 6

This soup can be made vegetarian by substituting vegetable broth for the chicken broth. You can also substitute yellow summer squash for the zucchini, if desired.

3 cups low-sodium chicken broth
2 (15.5 oz.) cans chickpeas, drained
1 (14.5 oz.) can diced tomatoes
¼ teaspoon saffron threads, crumbled
Salt and ground black pepper
2 tablespoons unsalted butter
1 onion, minced
4 garlic cloves, minced
½ teaspoon ground ginger
½ teaspoon ground cumin
2 zucchini, cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 lemons, quartered (for serving)

MAKING THE MINUTES COUNT:
While the onion browns, prep the zucchini and cilantro.

1. HEAT BROTH MIXTURE: Bring broth, chickpeas, tomatoes, saffron, and ½ teaspoon salt to boil, covered, in large saucepan and set aside.
2. SAUTE ONION: Meanwhile, melt butter in large saucepan over medium-high heat. Stir in onion and ¼ teaspoon salt and cook until softened and slightly browned, 3 to 5 minutes.
3. SAUTE AROMATICS: ADD BROTH MIXTURE AND ZUCCHINI: Stir garlic, ginger, and cumin into pan and cook until fragrant, about 30 seconds. Stir in broth mixture and zucchini, scraping up any browned bits. Bring to a simmer and cook until zucchini is tender, about 10 minutes.
4. SEASON: Stir in cilantro. Off heat, season with salt and pepper to taste. Serve with lemon wedges.

Chickpea Burger

2009-06-01T22:02:00.000-07:00

We had this for dinner tonight and can I just say yum! It was really good. I loved the mint/parsley combination, much better than I expected. I was super excited to be able to get them out of my garden too. Yay! Now if those dang tomatoes would hurry up a little faster. Anyway, I liked the sauce on the burger, but would suggest cutting that recipe in half. Also, we just ate ours on buns.

This is from The Big Book of Vegetarian: More Than 225 Recipes for Breakfasts, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts by Kathy Farrell-Kingsley

CHICKPEA BURGER WITH TAHINI SAUCE
Serves 8

Tahini Sauce
1/2 cup tahini
1/4 c. fresh lemon juice
2 green onions (white and light green parts), finely chopped
1/4 cup water
Salt and freshly ground black pepper
Pinch of cayenne pepper

Two 16-ounce cans chickpeas, rinsed and well drained
3 tablespoons olive oil, plus more for brushing
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tablespoon grated lemon zest
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped fresh mint
2 tablespoons tamari or reduced sodium soy sauce
1 cup finely chopped red onion
1 1/2 teaspoons ground cumin
3 cloves garlic, minced
1/3 cup unbleached all-purpose flour
8 pita pocket breads
2 cups shredded lettuce

Make the tahini sauce: In a blender or food processor, combine the tahini, lemon juice, green onions, water, salt and pepper to taste, and cayenne. Process until smooth. If the sauce is too thick, thin with a little more water or lemon juice. Set aside.

In a food processor, combine the chickpeas, 2 tablespoons of the olive oil, 1 teaspoon of the salt, and the black pepper, and process until finely ground. Add the lemon zest, parsley, mint, and tamari and process until just blended. Transfer to a medium bowl.

In a large, nonstick skillet over medium heat, warm the remaining 1 tablespoon of oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium-low. Add the cumin, remaining 1/2 teaspoon salt, and garlic and cook, stirring often, for 5 minutes. Add the onion mixture and flour to the chickpea mixture and mix well.

Divide the mixture into 8 equal portions, shaping each into a 1/2 inch thick patty. If grilling, coat the grill rack with vegetable oil spray, then preheat the grill to medium. If sauteing, coat a large, nonstick skillet with vegetable spray and heat over medium heat. Lightly coat the patties on both sides with vegetable oil spray. Place the burgers on the grill or in the skillet and cook until golden brown and heated through, about 5 minutes per side. Fill the pita pockets with lettuce and a burger, drizzle with tahini sauce, and serve.

Straw Bale Gardening

2009-05-06T11:29:00.000-07:00

When I created my garden I was a novice and did a poor layout. It is difficult to rotate my crops properly and I like to plant way more than I have room for. My tomatoes didn't do as well last year, and I think it is because I haven't been able to practice the 4 year crop rotation. It seems like too much work to create new beds. If we were going to live her longer I would build more beds (Long and narrow). Anyway I have been trying to think of solutions, and I have been reading about straw bale gardening. I am going to try it this year. It seems like a nice solution to a weed infested garden! So you get a straw bale (hay bales have seeds and weeds so avoid them). Soak it and keep it wet so that the rotting process can begin (you can add ammonium nitrate to speed up the process, although I don't know if this disqualifies a garden from being organic). Then you kind of hatchet up the center a bit, pour in your compost and plant in it. I'm excited to try it out this year. I have a big sunny unused basketball court that could be a great location to turn my garden into a mini-farm. (I've seen some cool plans for an easy straw bale cold frame online as well.) Here is one of many websites giving directions on how to do this. I wonder how potatoes would do. I've never tried them, but this seems like an easy way to try.

Bean & Corn Tortilla Lasagna with Avocado

2009-05-05T15:03:00.000-07:00

Here's what I am making for dinner tonight. I wasn't so sure about the avocados being cooked in it, but it was very tasty and soo easy. It's from the cookbook "Veganomicon: The Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero.

Bean & Corn Tortilla Lasagna with Avocado
MAKES 4-5 SERVINGS. I WHEAT-FREE

1 can (14-oz/398-ml) tomato sauce
1 tsp chili powder
11/4tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tsp (rounded) sea salt
freshly ground black pepper to taste
½ tsp chipotle hot sauce (I use Tabasco brand)
1/4 tsp agave nectar
2 medium cloves garlic, finely minced or pressed
1/3 cup onion, diced
1 can (14-oz/398-ml) black or pinto beans, rinsed and drained(about 1 ¾ cups)
6-7 (6-in/15-cm) corn tortillas
1 large avocado, thinly sliced(or 2 small)
1 pinch sea salt
¾ cup frozen or fresh corn kernels
11/2 tbsp fresh lime juice (about 1 lime)
112 cup tortilla chips, crushed
¾ cup vegan cheese, grated (optional)
¼ cup fresh cilantro leaves, chopped (for finishing)
fresh lime wedges (for garnish,a must!)

Preheat oven to 400°F (205°C). In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well. Lightly oil an 8x12-in (20x30-cm) baking dish. Pour half of mixture in baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third tortilla to cover spots; or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn. kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with aluminium foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until the cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, broil for 1-2 minutes. Remove from oven and cut into squares. Sprinkle with cilantro and serve with lime wedges.

Happy Cinco De Mayo!

Paying A High Price For Eating Red Meat from the NYTimes

2009-04-29T16:05:00.002-07:00

Read about it here

Provencal Greens Soup

2009-03-17T15:20:00.000-07:00

I love the NYTimes well blog and recipes, which is where I saw this. This sounds really good.

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.

2 tablespoons extra virgin olive oil

2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels

4 garlic cloves, sliced

6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens

1 1/2 quarts water

Salt, preferably kosher salt, to taste

Freshly ground pepper to taste

2 large eggs

4 thick slices country bread, toasted and rubbed with a cut clove of garlic

Grated Parmesan for serving (optional)

1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.

2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Yield: Serves four

Advance preparation: You can make the soup through step 1 several hours before serving.

Black Bean Soup with Spinach

2009-03-17T15:16:00.001-07:00

Another recipe from the NYTimes that looks pretty scrumptious.

This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. It’s inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lamb’s quarters.
12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight

1 tablespoon canola oil

1 medium onion, chopped

2 teaspoons lightly toasted cumin seeds, ground

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 canned chipotle chiles in adobo, seeded and finely chopped

12 ounces (two bags) baby spinach

1/2 cup chopped cilantro, plus additional for garnish if desired

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes, and add half the garlic and the cumin. Cook, stirring, until fragrant, about one minute, and add the beans and soaking water. They should be covered by two inches of water. Add more water as needed, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, chipotles, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasonings. Let sit overnight in the refrigerator for the best flavor.
4. Partially puree the soup using an immersion blender, or puree 2 cups of the beans with a small amount of broth in a blender or a food processor fitted with the steel blade. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for five minutes. Stir in the remaining cilantro, and taste and adjust seasonings. Serve with warm corn tortillas, garnishing each bowl with queso fresca.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator, and they freeze well. Bring back to a simmer and add the spinach before serving.

Great Recipe Website

2009-03-16T12:23:00.001-07:00

I don't know how many of you use this website to find recipes, but it has become a favorite of mine. I haven't tried too many yet, but every recipe looks so delicious to me. Thought I would pass the source along.

http://101cookbooks.com/

Egg Rolls

2009-03-16T06:37:00.000-07:00

I looked at about 15 recipes online and mixed and matched and came up with this recipe. They were great!

1/2 head of cabbage very finely shredded ( I used green but was thinking red would be fun too)

1 pkg mushrooms chopped

1 generous handful of bean sprouts

2 chopped green onions

2 celery stalks diced

3 carrots sliced into match sticks

1/2 cup peanuts chopped

1 tsp finely chopped fresh ginger

2 tbs Tamari (soy sauce) with a touch of sweetner added (sugar, honey, agave, etc.)

1 package egg roll wrappers (found by the tofu in the grocery store usually).

Oil for cooking

In a skillet soften the vegetables then toss the soy and ginger and mix into the veggie mixture. Remove from heat. Stuff wrappers according to package directions. Brush lightly with oil and bake for about 15-20 minutes at 425 in oven, take out when they are crisp and golden.

Falafel

2009-03-15T19:49:00.000-07:00

Okay, I swear, I am not trying to take over the blog, but I have been trying out a lot of new recipes lately. Some are just too good to keep to myself. Here is another one. I got this from my aunt who got it from her friend who is from Jerusalem. They were sooo good. They had such a good flavor and were very moist in the middle. Here you go:

Falafel

1 bag garbanzo beans (8-12 oz.)
4 cloves of garlic, minced
1/2 loaf of bread soaked in water and squeezed of excess water
1 1/2 tsp. ground coriander
3 tsp. cumin powder
3 T. parsley, chopped
3 tsp. baking powder
salt & pepper to taste

Soak garbanzos overnight (or for quick method, pour boiling water over beans and let stand for 3 hours)
Do not cook
Run beans through a meat grinder or food processor to make a pasty mix
Add the rest of the ingredients and mix well
Form into 1" balls (wet hands if mixture is too sticky)
Deep fry in hot oil (350 degrees)

Tastes best when hot. You can serve balls in pita bread with finely chopped salad of tomatoes and cucumbers and season with hummus and salsa.

Here are my notes:
I used a heavy wheat bread (it was kind of wierd and slightly gross to soak the bread and then drain the water and it really does not take very long to soak up water) that is a little bit sweet. So, it made the falafel slightly sweet, which actually tasted really good.

Also, the food processor was almost too full with the bread and beans, but it still worked well.

I used a small cookie scoop to shape them and then I sort of flattened them out a little before I fried them. They are easier to stuff in a pita if they are a little flatter.

Enjoy!

P.S. The leftover dough freezes very well!

"Eat Food, Not Too Much, Mostly Plants"

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Baked Red Beans & Rice

Super Delicious Bean Soup

Sicilian Cousous

Green Apple Tart

Hearty Tuscan Bean Stew

Pasta with Garlic and Olive Oil

Soup Au Pistou

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