Paying A High Price For Eating Red Meat from the NYTimes

Read about it here

Provencal Greens Soup

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

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

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

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

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!

Crispy Black Bean Tacos with Feta and Cabbage Slaw

I made this for dinner tonight. It was really quick and easy and very good. I used plain old green cabbage instead of a coleslaw mix and for hot sauce, I used Valentina. It was a bit too spicy for my kids, but they had no interest in the "lettuce looking" garnish anyway. Also, we used mexican cheese (cojita) instead of feta. Out of 5 stars, Spencer gave this a 5 1/2.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
AP/adapted from the February 2009 issue of Bon Appetit magazine
Published: Friday, March 6, 2009 9:54 a.m. MST (Deseret News)

Start to finish: 25 minutes
Servings: 5
Ingredients

15-ounce can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste
Hot sauce, to taste
1/3 cup crumbled feta cheese

Directions
In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
Fold the tacos in half, then cook for about another minute per side, or until golden brown.
Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.

Cyndi's Curried Coconut Chicken (or tofu)

I made this tonight for dinner and substituted tofu for the chicken. I cubed the tofu and then cooked the tofu in some canola oil to brown it up a little bit. From there, I followed the same directions in the recipe. You just have to stir a little more gently. I have come to really love the combination of coconut milk and curry. It was pretty easy to throw together, but it just needs to simmer for 30 minutes. Very good and my kids even liked it!

Cyndi's Curried Coconut Chicken

(or tofu)
"100 Meals for $5 or Less"

(I found it in the Deseret News)

Ingredients
1 1/2 tablespoon vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
2 cups diced cooked chicken1
12-ounce can light coconut milk
1 14 1/2-ounce can stewed, diced tomatoes
1 8-ounce can tomato sauce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
2-3 cups cooked brown or white rice

Directions
Heat oil and curry powder in a large skillet over medium-high heat 2 minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and simmer 7-10 minutes. Pour coconut milk, tomatoes, tomato sauce, sugar, salt and pepper into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes. Serve over rice. Serves 4.

Tofu Stroganoff

1 (16 ounce) package uncooked egg noodles
2 (12 ounce) packages extra-firm tofu, drained and diced
1 tablespoon vegetable oil
2 onions, sliced
1 (12 ounce) container cottage cheese
2 tablespoons sour cream
1 sprig fresh dill weed, chopped
8 ounces mushrooms, sliced
1 teaspoon garlic, minced
2 tablespoons soy sauce

1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
3. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

Found this on allrecipes.com

Eating Out-Vegetarian

Since we changed the way that we eat, we have struggled when it comes to eating out. Meat is not very appealing anymore, especially when we go out to eat. So, we have been trying to figure out some places that we can feel good about. We do mostly eat at home now, but sometimes it's nice to have someone else do the cooking and clean up the mess. For Valentine's Day, we reluctantly decided to eat at Pei Wei. It ended up being an excellent decision. We figured out that we could order anything with tofu to replace the meat. Very tasty. We liked it so much, we ate there again the next weekend. As a side note, we order the blazing noodles or something like that and it was hotter than hellfire. Wow. I love spicy stuff, but this was too much. So, unless you like your mouth to be on fire and tears dripping into your food, don't order this. We also like Paradise Bakery. They have a pretty good vegetarian sandwich and killer soup. We also like Citris Grill (the Draper one just closed though, dang) and then there are the standard mexican places (Bajio, Cafe Rio, etc.) that you can order stuff without meat. Bajio does have a pretty good vegetarian burro. Those places are pretty good, but we still felt like there had to be more places that we just didn't know about. Last week, I found this book at the library:

So, for those of you who live in the Salt Lake area, here are some suggestions of restaurants that serve good vegetarian/vegan food.

* Fair

**Good

***Excellent

****Outstanding

$ Inexpensive (under $10)

$$ Moderate ($10 to $20)

$$$ Expensive ($21 and above)

Bangkok Thai

***/$$

1400 South Foothill Drive

801 582 8424

They also have "Meatless Mondays" when their whole menu is exclusively vegetarian and the entrees are $5.99 at lunch and $7.99 for dinner.

Barbacoa Mexican Grill

**/$

various locations

http://eatbarbacoa.com/

Blue Iguana

***/$

Mexican

155 South West Temple

801 533 8900

http://www.blueiguanarestaurant.net/

Blue Plate Diner

**/$

American

2041 South 2100 East

801 463 1151

They serve breakfast all day. I remember reading somewhere else that they have good vegetarian burgers.

Bombay House

***/$$

Indian

1615 South Foothill Drive

801 581 0222

http://bombayhouse.com/

Cafe Med

**/$$

Middle Eastern/Mediterranean

420 East 3300 South

801 493 0100

Cafe Shambala

***/$

Tibetan

382 East Fourth Avenue

801 364 8558

They have an all you can eat lunch buffet for $5.95.

Cafe Trang

**/$$

Vietnamese/Chinese

818 South Main

801 539 1638

www.cafetrangrestaurant.com

Caffe Molise

***/$$

Italian

55 West 100 South

801 364 8833

www.caffemolise.com

The Cedars of Lebanon

**/$$

Middle Eastern/Moroccan

152 East 200 South

801 364 4096

Coffee Under the Bridge

**/$

American/Multiethnic

511 West 200 South

801 359 2278

(sandwiches, vegan mac & cheese, hummus, vegan desserts)

Ever Green House Cafe

**/$

Chinese

755 South State Street

801 328 8889

Vegan Menu

Frank Granato's Importing Company

***/$

Italian

1391 South 300 West

801 486 5688

4044 South 2700 East

801 277 7700

http://www.granatos.com/

It's also an Italian grocery.

Ginza

***/$$

Japanese

209 West 200 South

801 322 2224

Hong Kong Tea House and Restaurant

**/$$

Chinese

565 West 200 South

801 531 7010

Lemon Grass

*/$$

Thai

327 West 200 South

801 596 1778

Long Life Vegi House

*/$

Szechuan and Hunan Chinese

1353 East 3300 South

801 467 1111

Mazza

***/$$

Mediterranean/Lebanese

1515 South 1500 East

801 484 9259

http://www.mazzacafe.com/

Noodles & Company

***/$

American/Multiethnic

various locations

http://noodles.com/

Oasis Cafe

***/$$

American/Multiethnic

151 South 500 East

801 322 0404

http://www.oasiscafeslc.com/

One World Cafe

***/$

41 South 300 East

801 867 1516

Very interesting concept. No set prices. You pay what you can/feel you should. Read more about them at their website.

http://www.oneworldeverybodyeats.com/

The Pie Pizzeria

**/$

Various Locations

http://www.thepie.com/

I ate here recently and loved the vegetarian pizza.

Pinon Market Cafe

***/$

Gourmet Multiethnic

2095 East 1300 South

801 582 4539

Gourmet Sandwiches

Red Iguana

***/$$

Mexican

736 West North Temple

801 322 1489

http://www.rediguana.com/

Rico's Mexican Market

**/$

Mexican

779 South 500 East

801 533 9923

http://www.ricomarket.com/

Royal India

***/$$

10263 South 1300 East

801 572 6123

http://www.royalindiautah.com/

Sage's Cafe

****/$$

American/Multiethnic

473 East Broadway

801 322 3790

http://www.sagescafe.com/

Named the best vegetarian restaurant for the last 3 years in City Weekly.

ShangHai

**/$

Vietnamese/Chinese

145 East 1300 South

801 322 1841

Spice

*/$

American/Multiethnic

123 South West Temple

801 322 4796

Stoneground

**/$$

Italian

249 East 400 South

801 364 1368

http://www.stonegroundslc.com/

This really is not a family friendly restaurant (from what I've heard).

Thai Siam

**/$$

1435 South State Street

801 474 3322

This book was published in 2005, so the information my not be up to date. Also, if you see anything that needs to be corrected, please fix it. If you have eaten there or do eat at any place and it's no good, delete it.

As I was verifying websites, I came across a website http://www.vegguide.org/. You can search the area that you live in to find vegetarian restaurants. For Salt Lake City: http://www.vegguide.org/region/101.

There were many sites that reviewed the above restaurants when I put the name of the place in google.

Also, there were other Veg Out Guides for various cities available.

Also, another restaurant of note that is not necessarily vegetarian. Chipotle has a very interesting story and philosophy. Here is an excerpt from their website:

"The hallmarks of Food With Integrity include things like unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal. And, since embracing this philosophy, it's had tremendous impact on how we run our restaurants and our business. It's led us to serve more naturally raised meat than any other restaurant in the country, to push for more sustainable practices in produce farming, and to work with dairy suppliers to eliminate the use of added hormones from their operations. "

Not all of their restaurants have this food, but they are actively pursuing food of this nature and using it wherever available. Impressive. Read more here.

So, here are a few places that I have found that are good to eat and a huge list of suggestions. So, if you try them, leave a review.

If you have somewhere else to suggest, add it.

Happy Eating!

Black Bean Burgers

Challey's friend, Emily posted this recipe on a different blog. Challey told me these were pretty awesome, so I am cutting and pasting it here. I may try it with whole wheat bread crumbs and fresh seasonings. Can't wait to try it.

These burgers are awesome! Cooking the onions and peppers over high heat helps to give the burgers a "grilled" flavor.

1 Tbsp. olive oil
1 onion, large dice
1 red bell pepper, large dice
2 cloves garlic
1/2 tsp. grill seasoning (such as McCormick Grill Mates)
salt and pepper to taste
2 cans black beans, rinsed and well drained
1 egg, beaten
3/4 c. Panko bread crumbs

Heat oil over medium-high heat until it is just starting to smoke. Add the onion and bell pepper and stir constantly to avoid scorching. When onions are golden brown, reduce heat to low; add garlic, grill seasoning and salt/pepper to taste. Stir occasionally until onions and peppers are softened.

In a food processor, pulse the onion and pepper mixture until finely chopped. Add the black beans, and process until the desired texture is achieved. TASTE the mixture at this point to check for seasonings. If necessary, add more salt or pepper.

Beat the egg in a large bowl. Add the bean mixture and the bread crumbs. Stir to combine. Use a large ice cream scoop to form balls, and shape into patties using wet hands. Place patties on an oiled baking sheet, and cook at 375 for 10 minutes. Flip the patties over, and cook for another 5-7 minutes. Avoid overcooking or the burgers will be dry.

Serve the burgers on crusty rolls with your favorite burger fixins'.

Chickpeas and Baby Spinach

I saw this recipe was in the NYTimes today and I thought it looked great--especially as a quick and healthy pantry meal.

Chickpeas and Baby Spinach

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Zucchini Potato Latkes with Tzatziki Sauce and Roasted Tomatoes

1 pound zucchini, shredded
2 cups shredded cooked potato (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon red-wine vinegar

Preheat oven to 450° F. Coat a baking sheet with cooking spray. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

All of the recipes I just posted come from Lizzy her food site is here.

Lemon Asparagus Pasta

4 ounces whole-wheat penne pasta (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice1/2 cup freshly grated Parmesan cheese, divided

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

Spinach Macaroni & Cheese

3 tablespoons whole wheat breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper to taste
8 ounces (2 cups) whole-wheat elbow macaroni or penne

Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Veggi Reubans

Russian dressing
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish

Sandwiches
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Rethinking Breakfast

Another good NYT article about whole grains, breakfast, and expanding horizons.
Click here to read.

Grocery bill

I am curious what a typical week at the grocery store is for everyone. I have been making a slow transition to the whole foods diet for about a year now (because my husband is less than supportive). I have decided to get off the fence and just go for it and am trying to stock my pantry with whole food staples and it is really adding up. I expect it to be more in the beginning, but I am curious what I can expect to spend in the future.

Good Cookbook & Avocado Lime Salsa

I recently checked this book out from my library. I was interested because of her healthy approach to foods that we usually crave. She also believes that we should buy food as close to their natural state as possible. We liked almost every recipe that we have tried so far. The book has a mix of meat and meatless recipes (both of which we have tried). She also has a show on The Food Network (we don't have that station though), so I was able to find the recipes online also. They had different names from the book though, so I put both names in the recipe. To find her recipes online, click here. Enjoy!

We made this salsa to top steak (except we had no steak so we ate tilapia instead) tacos (if you want the recipe for the steak tacos, click here). It was very good on chips but also the next day, I had it for lunch. I had a flour tortilla spread with hummus and then topped with the salsa. I also added some hot sauce. It sounds strange, but it was actually a very good combination.

Avocado Lime Salsa

(Cucumber Avacado Salsa From the book The Food You Crave by Ellie Kreiger)

1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)

Mexican Tortilla Pizza

We loved this for dinner. I added cheese to some of the pizzas. The black bean dip was very good. We liked it with chips. I would definitely double or triple it and leave it in the fridge for a black bean hummus. It was also very quick to make.

Mexican Tortilla Pizza

(Black Bean Mexican-Style Pizza From The Food You Crave by Ellie Kreiger)

Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 2 as a main course or 8 as an appetizer (It easily fed our family of four)

Ingredients
4 corn tortillas, or whole-wheat tortillas (6-inches in diameter) (we used 6)
1/2 cup Black Bean Dip, recipe follows
1 large tomato, seeded and diced
1 cup shredded green cabbage
1/4 cup chopped fresh cilantro leaves

Directions
Preheat the oven to 400 degrees F.
Place the tortillas onto a baking sheet and spread 2 tablespoons of black bean dip on top of each tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizzas from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges.

Black Bean Dip:
2 teaspoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon minced jalapeno pepper
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro leaves
1 tablespoon water
Salt and freshly ground black pepper
Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.
Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.
Yield: 1 cup