Summer started off with the best, toxin-free intentions, but lo, there has been pan-fried noodles and too many Chips Ahoy cookies and even (gasp!) some Popeye's apple pie (which, according to the internet, is technically vegan. But still).
I'm back in school and ready to welcome students next Monday, so I need to re-establish healthy eating routines to preserve my sanity and energy. This kick-butt and simple to prepare green smoothie got me on the right track this summer and I have faith in its restorative powers for the next 180 school days to come...
Banana Kale Smoothie
1 frozen banana
2-3 oranges, either juiced or just peeled and seeded
1 large piece kale, chopped
apple juice, agave nectar, or honey to taste (I use 1 Tbsp. or so)
1. Chop kale and place in blender with one orange, either chopped or juiced. Process until kale is totally pureed. Chunks will ruin the fresh taste of this smoothie and make it bitter and gross.
2. Add remaining orange and the banana, broken into small pieces. Process until smooth and enjoy!
Did you know how AMAZING kale is?
Tuesday, August 12, 2008
Saturday, June 28, 2008
Cucumber Pesto Roll
More killer vegan food to make your mouth water after breaking a fast, or any old damn time. These are super easy and incredibly delicious when you use fresh, ripe ingredients. I will be incorporating dairy, baked goods, and seafood into my diet in the next few weeks, but this jammy summer treat makes a strong case for the vegan lifestylie! This recipe is very much based on one I found on several sites around the internet, but without gross pimientos and with the addition of seasoned tomatoes.
Cucumber Pesto Roll
1 large, symmetrical cucumber
1 tomato (I used creole)
1 avocado
1 oz fresh basil (large handful of leaves)
1/4 cup of pine nuts (or more to taste)
juice of 1/2 lemon
2 Tbsp olive oil (or more to taste)
1 clove garlic (or more to taste)
ground black pepper
ground sea salt
1. Wash, then peel the cucumber in alternating strips so it is "striped" with peel. Cut it in half lengthwise and use a small spoon to seed the cuke and make a long trench in each cucumber half.
2. Dice the tomato VERY finely. Season with salt and pepper and small squeeze of lemon. Mix well, then spread a light layer into the trough of each cucumber half.
3. Process the avocado, basil, pine nuts, lemon juice, garlic and salt and pepper to taste. The mixture should be very thick. Spread a heaping spoonful of the pesto over the tomatoes in each cucumber half. Use a butter knife to level the pesto with the walls of the cucumber.
4. Carefully put the halves back together and wrap very tightly in plastic wrap. Place roll in the refrigerator and chill for at least two hours.
5. Uwrap roll, separate halves, and cut into bite-size pieces. Arrange on a plate--maybe make it fancy and put the pieces onto a bright green lettuce leaf. Enjoy!
Cucumber Pesto Roll
1 large, symmetrical cucumber
1 tomato (I used creole)
1 avocado
1 oz fresh basil (large handful of leaves)
1/4 cup of pine nuts (or more to taste)
juice of 1/2 lemon
2 Tbsp olive oil (or more to taste)
1 clove garlic (or more to taste)
ground black pepper
ground sea salt
1. Wash, then peel the cucumber in alternating strips so it is "striped" with peel. Cut it in half lengthwise and use a small spoon to seed the cuke and make a long trench in each cucumber half.
2. Dice the tomato VERY finely. Season with salt and pepper and small squeeze of lemon. Mix well, then spread a light layer into the trough of each cucumber half.
3. Process the avocado, basil, pine nuts, lemon juice, garlic and salt and pepper to taste. The mixture should be very thick. Spread a heaping spoonful of the pesto over the tomatoes in each cucumber half. Use a butter knife to level the pesto with the walls of the cucumber.
4. Carefully put the halves back together and wrap very tightly in plastic wrap. Place roll in the refrigerator and chill for at least two hours.
5. Uwrap roll, separate halves, and cut into bite-size pieces. Arrange on a plate--maybe make it fancy and put the pieces onto a bright green lettuce leaf. Enjoy!
Lovely Lentil & Sweet Potato Soup
This is a wonderfully easy, fragrant, and nutritious variation on the classic lentil soup. Seeing as how I hadn't eaten solid food in almost 12 days when I made this soup, I was really excited to eat something hot, simple, and flavorful--and this delivered big time. After completing a 10 day Master Cleanse followed by a post-cleanse day of fresh squeezed OJ and grapefruit, then post-cleanse day 2 of OJ and 1/4 of a veggie sandwich for lunch, I assembled a variety of organic veggies and spices and got cooking. All measurements are approximate and improvised, natch.
Lovely Lentil & Sweet Potato Soup
1 medium sweet potato
2 cloves garlic
4 stalks celery
10-15 baby carrots
1 can diced tomatoes
1/2 yellow onion
1 c. red lentils
salt and pepper to taste
approx 1 c. Magic Green Infusion (see recipe below)
1. Preheat oven to 400 degrees. Scrub sweet potato with hands or veggie brush, then rub with a light coating of olive oil. Cut off the tops of the garlic cloves and rub with oil as well. Bake potato and garlic on foil-covered sheet for about 45 minutes. I suggest a nap while you wait :)
2. Let potato and garlic cool. Dice all veggies. Make Magic Green Infusion.
3. Put small bit of olive oil in a large soup pot and add medium heat. Add onion and celery, stirring occasionally for about five minutes.
4. Add tomatoes, carrots, sweet potatoes and (peeled) roasted garlic cloves, and cover with about six cups of spring water. Let simmer for about 15 minutes.
5. Remove sweet potato chunks with a slotted spoon, and puree with a bit of the broth.
6. Return sweet potato puree to the pot, add Magic Green Infusion and lentils and let simmer (NEVER BOIL!) for about 40 minutes.
7. YUM!
Magic Green Infusion
approx 2 cups flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
approx 4 Tbsp. olive oil
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth
Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.
Lovely Lentil & Sweet Potato Soup
1 medium sweet potato
2 cloves garlic
4 stalks celery
10-15 baby carrots
1 can diced tomatoes
1/2 yellow onion
1 c. red lentils
salt and pepper to taste
approx 1 c. Magic Green Infusion (see recipe below)
1. Preheat oven to 400 degrees. Scrub sweet potato with hands or veggie brush, then rub with a light coating of olive oil. Cut off the tops of the garlic cloves and rub with oil as well. Bake potato and garlic on foil-covered sheet for about 45 minutes. I suggest a nap while you wait :)
2. Let potato and garlic cool. Dice all veggies. Make Magic Green Infusion.
3. Put small bit of olive oil in a large soup pot and add medium heat. Add onion and celery, stirring occasionally for about five minutes.
4. Add tomatoes, carrots, sweet potatoes and (peeled) roasted garlic cloves, and cover with about six cups of spring water. Let simmer for about 15 minutes.
5. Remove sweet potato chunks with a slotted spoon, and puree with a bit of the broth.
6. Return sweet potato puree to the pot, add Magic Green Infusion and lentils and let simmer (NEVER BOIL!) for about 40 minutes.
7. YUM!
Magic Green Infusion
approx 2 cups flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
approx 4 Tbsp. olive oil
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth
Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.
Wednesday, May 7, 2008
food love--a little rice cooker!!
I recently picked up a 6 cup finished capacity Rice cooker from Rival. Its cute and little and red. You can take the cooking bowl out and store leftovers. It was only 12.99. It's definitely love, and its really nice to keep the rice off the crowded stove when you are cooking. So far I've made:
Rice a roni whoe grain rice...perfect!!!!!
Casbah Saffroned Jasmine rice too!!
The acid test....can it cook brown rice without burning it, while the cook goes on a walk.....answer...yes.
The secret...put in more water than called for, and rinse the rice first so you don''t get grainy steam all over your kitchen.
I bought it at Target, after reading very affectionate and well deserved reviews on line. Everyone should have one!!!!
Rice a roni whoe grain rice...perfect!!!!!
Casbah Saffroned Jasmine rice too!!
The acid test....can it cook brown rice without burning it, while the cook goes on a walk.....answer...yes.
The secret...put in more water than called for, and rinse the rice first so you don''t get grainy steam all over your kitchen.
I bought it at Target, after reading very affectionate and well deserved reviews on line. Everyone should have one!!!!
Wednesday, April 16, 2008
Top Model Tilapia...
...which is to say, I had so much fun messing around with these recipes that I forgot to watch America's Next Top Model. Probably for the best. What follows are recipes for a tasty tilapia dish and two veggies sides, all super easy, pretty healthy, and yum. This evening of simple and improvised eating was brought to you by love, sweet love. Yes, the kind of love where a girl goes weeks and months without cooking three of her favoritest, healthiest foods, all because her darling boyfriend despises them, leaving her bereft, and craving them all, right now, at once!
Happily, new roomie was down to try the goods. We chomped, and I chased the whole shebang with a Heine and some chocolate ice cream :)
The Menu
Tilapia in a Confetti Cream Sauce
Maple Mustard Sweet Potatoes
Broccoli Soup with Cheddar
Tilapia in a Confetti Cream Sauce
1/4 white onion
2 cloves garlic
kernels from one ear of fresh corn, boiled
1/2 red pepper
1/4 c. fresh parsley
2 Tbsp. olive oil
2 Tbsp. half and half
2 Tbsp. corn meal
ground black pepper
ground sea salt
ground red pepper flakes
1 lb. tilapia
1. Process everything except the fish until you get a thick, greenish, and generally unappetizing looking goo. I'm curious to try this and keep the consistency more like a salsa or salad, but creamy and a little vomitous is how it went (and worked!) on the first go.
2. Place tilapia fillets in a baking dish (I used glass. Thanks, dishwasher!). Cover with the veggie cream sauce and bake at 350 for about 25 minutes.
Maple Mustard Sweet Potatoes
1 large sweet potato
2 Tbsp. creole mustard
2 Tbsp. grade B maple syrup
1 Tbsp. olive oil
ground sea salt
ground black pepper
1. Wash potato thoroughly, then give the skin a good rub down with some olive oil. Cut in half, then in quarters, then into thin, french-fryish slices.
2. Place slices in a narrow baking dish and add remaining ingredients. Mix well until potatoes are coated.
3. Bake at 350 for at least an hour. At 35 minutes, remember to pop in the tilapia.
Broccoli Soup with Cheddar
1 16oz container Imagine Organic Broccoli soup
fresh broccoli
Cheddar cheese, grated
1. This barely qualifies as a recipe, but hey, why not? Make it about 5 minutes before the other two dishes are finished.
2. Heat soup in a pot, add salt and pepper to taste.
3. Steam up the broccoli. I do this in a white-trashy sort of way involving a moist paper towel and a microwave, but you're probably a little classier. Put a few big pieces of the steamed broccoli into a pair of small bowls (I used ramekins).
4. Pour the heated soup over the fresh broccoli and top with Cheddar.
Final note: Don't be afraid to overspice these babies. Tilapia, sweet potato and broccoli are mild and gentle, and a little heat is required to bring them onto the dance floor.
Happily, new roomie was down to try the goods. We chomped, and I chased the whole shebang with a Heine and some chocolate ice cream :)
The Menu
Tilapia in a Confetti Cream Sauce
Maple Mustard Sweet Potatoes
Broccoli Soup with Cheddar
Tilapia in a Confetti Cream Sauce
1/4 white onion
2 cloves garlic
kernels from one ear of fresh corn, boiled
1/2 red pepper
1/4 c. fresh parsley
2 Tbsp. olive oil
2 Tbsp. half and half
2 Tbsp. corn meal
ground black pepper
ground sea salt
ground red pepper flakes
1 lb. tilapia
1. Process everything except the fish until you get a thick, greenish, and generally unappetizing looking goo. I'm curious to try this and keep the consistency more like a salsa or salad, but creamy and a little vomitous is how it went (and worked!) on the first go.
2. Place tilapia fillets in a baking dish (I used glass. Thanks, dishwasher!). Cover with the veggie cream sauce and bake at 350 for about 25 minutes.
Maple Mustard Sweet Potatoes
1 large sweet potato
2 Tbsp. creole mustard
2 Tbsp. grade B maple syrup
1 Tbsp. olive oil
ground sea salt
ground black pepper
1. Wash potato thoroughly, then give the skin a good rub down with some olive oil. Cut in half, then in quarters, then into thin, french-fryish slices.
2. Place slices in a narrow baking dish and add remaining ingredients. Mix well until potatoes are coated.
3. Bake at 350 for at least an hour. At 35 minutes, remember to pop in the tilapia.
Broccoli Soup with Cheddar
1 16oz container Imagine Organic Broccoli soup
fresh broccoli
Cheddar cheese, grated
1. This barely qualifies as a recipe, but hey, why not? Make it about 5 minutes before the other two dishes are finished.
2. Heat soup in a pot, add salt and pepper to taste.
3. Steam up the broccoli. I do this in a white-trashy sort of way involving a moist paper towel and a microwave, but you're probably a little classier. Put a few big pieces of the steamed broccoli into a pair of small bowls (I used ramekins).
4. Pour the heated soup over the fresh broccoli and top with Cheddar.
Final note: Don't be afraid to overspice these babies. Tilapia, sweet potato and broccoli are mild and gentle, and a little heat is required to bring them onto the dance floor.
Wednesday, April 9, 2008
(Leftover Chicken) Curried Chicken Salad
Okay, so maybe sometimes I actually *buy* a pre-cooked rotessire chicken in order to make this supposedly "leftover chicken" salad. But, whatevs. The point is that it's awesome:
Curried Chicken Salad
2-3 cups pre-cooked chicken breast, chopped
3-4 celery stalks, diced
1 cup halved red seedless grapes
mayonnaise to consistency (some like it dry, some like it sloppy)
Creole mustard to taste (Dijon works just fine)
small dollop naturally flavored vanilla yogurt (to cut down on the mayo, if desired)
Curry powder to taste - I use at least a teaspoon
Sea Salt
Ground Black Pepper
Mix all ingredients together until well-blended. Add spices and mayo/mustard/yogurt as to get to your desired consistency/taste. This is fabulous served very cold with sliced cucumbers and lettuce on a tortilla or wrap.
Curried Chicken Salad
2-3 cups pre-cooked chicken breast, chopped
3-4 celery stalks, diced
1 cup halved red seedless grapes
mayonnaise to consistency (some like it dry, some like it sloppy)
Creole mustard to taste (Dijon works just fine)
small dollop naturally flavored vanilla yogurt (to cut down on the mayo, if desired)
Curry powder to taste - I use at least a teaspoon
Sea Salt
Ground Black Pepper
Mix all ingredients together until well-blended. Add spices and mayo/mustard/yogurt as to get to your desired consistency/taste. This is fabulous served very cold with sliced cucumbers and lettuce on a tortilla or wrap.
Sunday, April 6, 2008
Blue Ribbon Vegan Cornbread?
No, really--it's actually pretty damn good! I made this with a pot of vegan chili with a few adjustments, namely: substituted some grade B maple syrup for some of the sugar, used olive oil instead of canola oil, and added a Tbsp or so of pre-made salsa. The recipe as I freestyled it below, though all credit goes to young Dana Sly.
Surprisingly Good Vegan Cornbread
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/8 cup sugar
2 Tbsp Grade B maple syrup
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup olive oil
1 Tbsp salsa
1. Preheat oven to 425°F
2. Oil an 8-inch-square baking dish.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
6. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
7. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool until warm and serve!
Surprisingly Good Vegan Cornbread
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/8 cup sugar
2 Tbsp Grade B maple syrup
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup olive oil
1 Tbsp salsa
1. Preheat oven to 425°F
2. Oil an 8-inch-square baking dish.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
5. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
6. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
7. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool until warm and serve!
Turkey Burgers a la Improv
NOTE: This is a special guest entry by Maura, who will be contributing more delicious and chomptastic ideas soon...I ate some of her turkey meatballs made with what sounds like a similar entry several months ago--tangy and yum. Enjoy!
Turkey Burgers a la improv
1 pound ground turkey
4 cloves garlic coarsely chopped
1 egg, beaten
1/2 cup sharp Cheddar cheese (or much much more if you really want to feel the cheese)
2 generous Tbsps Alouette cheese (it's a creamy spread. This version contained dill and Q-cumber)
1 Tbsp honey mustard
2 Tbsps mango chutney
Breadcrumbs to taste (garlic flavor)
Fresh Savory to taste, coarsely chopped
Smoosh it together with hands or your butt. Then, shape it into patties. Pan fry until you think they're done. Note: I thought about adding Nuts or beans or dried fruit like cranberries or cherries.
Turkey Burgers a la improv
1 pound ground turkey
4 cloves garlic coarsely chopped
1 egg, beaten
1/2 cup sharp Cheddar cheese (or much much more if you really want to feel the cheese)
2 generous Tbsps Alouette cheese (it's a creamy spread. This version contained dill and Q-cumber)
1 Tbsp honey mustard
2 Tbsps mango chutney
Breadcrumbs to taste (garlic flavor)
Fresh Savory to taste, coarsely chopped
Smoosh it together with hands or your butt. Then, shape it into patties. Pan fry until you think they're done. Note: I thought about adding Nuts or beans or dried fruit like cranberries or cherries.
Sweet Potato Banana Bread
I made this improvised treat over Christmas, when I suddenly decided to whip up several mini-loaves of Mom T's classic banana bread for some of the office staff at my school. After I'd already begun mixing things up, I decided to double the recipe on the fly. All good, except--I didn't have enough bananas. So, I did what any new Southerner would do--opened up the fridge and pulled out some baked sweet potatoes I had frozen a week or two earlier to take for lunch! This addition lent a bright color, some vitamin A, and a new variant of sweetness to an already fabulous recipe. Well, at least I thought so. The native New Orleanians never did comment...
Sweet Potato Banana Bread
¼ cup butter softened at room temp
½ cup brown sugar (or raw sugar)
1 beaten egg (room temp)
1 teaspoon vanilla
1 cup oatmeal
3 mashed overripe bananas
1 large baked sweet potato, mashed
1 1/12 cups flour (Mom T uses 2/3 wheat to 1/3 white, and for the white she takes one Tbsp. out of every cup and puts in wheat germ instead)
½ teaspoon each cinnamon and ginger
A very scant 1/8 teaspoon of nutmeg
2 tsp baking powder
½ teaspoon baking soda
½ cup chopped walnuts
1. Preheat oven to 350. Grease and flour a breadpan or muffin tin. It’s annoying, so get it over with first!
2. Mix all the dry ingredients together ‘cept for oatmeal…make them sit off to the side while you do the fun wet stuff!
3. Cream butter and sugar together, then blend in egg and vanilla.
4. Blend in oatmeal and mashed up bananas and sweet potato.
5. Invite the dry ingredients to the party! Blend it all together, but don’t over work it .
6. Put the dough in the loaf pan, bake at 350 for one hour…check for doneness at 50 minutes. If you're making muffins, check them after 25 minutes for doneness.
So delicious in the morning with butter and coffee, and the muffins freeze really well for later breakfasts. Yay NOLA influenced family classics!
Sweet Potato Banana Bread
¼ cup butter softened at room temp
½ cup brown sugar (or raw sugar)
1 beaten egg (room temp)
1 teaspoon vanilla
1 cup oatmeal
3 mashed overripe bananas
1 large baked sweet potato, mashed
1 1/12 cups flour (Mom T uses 2/3 wheat to 1/3 white, and for the white she takes one Tbsp. out of every cup and puts in wheat germ instead)
½ teaspoon each cinnamon and ginger
A very scant 1/8 teaspoon of nutmeg
2 tsp baking powder
½ teaspoon baking soda
½ cup chopped walnuts
1. Preheat oven to 350. Grease and flour a breadpan or muffin tin. It’s annoying, so get it over with first!
2. Mix all the dry ingredients together ‘cept for oatmeal…make them sit off to the side while you do the fun wet stuff!
3. Cream butter and sugar together, then blend in egg and vanilla.
4. Blend in oatmeal and mashed up bananas and sweet potato.
5. Invite the dry ingredients to the party! Blend it all together, but don’t over work it .
6. Put the dough in the loaf pan, bake at 350 for one hour…check for doneness at 50 minutes. If you're making muffins, check them after 25 minutes for doneness.
So delicious in the morning with butter and coffee, and the muffins freeze really well for later breakfasts. Yay NOLA influenced family classics!
Monday, March 17, 2008
Easiest White Bean Soup
This is in no way my own creation, but it was definitely made on the fly and proved to be quick, easy and soothing. Excellent with bread and salad, probably fabulous with grilled cheese:
3 cans white beans
2 Tbsp. olive oil
1 32 oz container organic chicken broth or veggie broth
3-4 carrots, scrubbed and diced
3-4 celery stalks, rinsed and diced
2-10 garlic cloves to taste, minced
1 medium onion, minced
ground black pepper to taste
sea salt to taste
dried rosemary to taste
dried thyme to taste
1. Heat olive oil in a large pot, then add garlic and onion and stir until soft and sweaty.
2. Add carrots, celery, and any other veggies you have on hand. Cook on low-medium for a bout five minutes, stirring occasionally.
3. Add all remaining ingredients and bring to a simmer. Cook for about 5-10 minutes, depending on how soft you like your veggies.
4. Using a large measuring cup or a mug, carefully remove about half of the soup and process until smooth in a blender or food processor. Try to get an equal ratio of broth and chunks when you do this.
5. Return the blended soup to the pot, stir together, and serve (with a little chopped fresh herbs on top if you want to get fancy).
3 cans white beans
2 Tbsp. olive oil
1 32 oz container organic chicken broth or veggie broth
3-4 carrots, scrubbed and diced
3-4 celery stalks, rinsed and diced
2-10 garlic cloves to taste, minced
1 medium onion, minced
ground black pepper to taste
sea salt to taste
dried rosemary to taste
dried thyme to taste
1. Heat olive oil in a large pot, then add garlic and onion and stir until soft and sweaty.
2. Add carrots, celery, and any other veggies you have on hand. Cook on low-medium for a bout five minutes, stirring occasionally.
3. Add all remaining ingredients and bring to a simmer. Cook for about 5-10 minutes, depending on how soft you like your veggies.
4. Using a large measuring cup or a mug, carefully remove about half of the soup and process until smooth in a blender or food processor. Try to get an equal ratio of broth and chunks when you do this.
5. Return the blended soup to the pot, stir together, and serve (with a little chopped fresh herbs on top if you want to get fancy).
Monday, March 10, 2008
In a Meatball Minute
Before I started cooking my own meatballs, I felt they were the kind of food that only an old pro could make--some wizened Italian woman in her seventies with hours to spare in her kitchen. Those kind are probably pretty fantastic, but my improvised version takes way less time and expertise. Super slapdash and a little different every time, depending on what's in the kitchen--behold!
Not Yo' Mama's Meatballs (serves 2 with leftovers)
1/2 lb. ground beef or turkey
1/4 white onion, finely minced
1/4 green bell pepper, finely minced
1 Tbsp. flat parsley, finely minced
2-5 cloves garlic, smashed and finely minced
1 egg, beaten
1 splash red wine or red wine vinegar
1/4 c. bread crumbs and/or oatmeal and/or wheat germ
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste
pinch red pepper flakes
1 32 oz jar pasta sauce (I like Newman's Own or the Whole Foods 365 brand)
Mix all the ingredients together except for the pasta sauce. Add just a spoonful of the sauce to the meat mixture for additional flavor. The only real way to do this is with your hands, so wash up good and get meat-y. In a large pot, heat 1-2 tsp. olive oil. Then, form the meat mixture into round balls. This recipe usually gets me six or seven. Brown them in the pan, turning with tongs to cook them through. This takes around ten minutes. Then, pour the sauce in and bring to a simmer for another ten-ish minutes.
We like to chomp on this with whole wheat spaghetti or tortellini, a simple green salad, and Alexia's evil/awesome Garlic Bread. Way better than spaghettios, for real.
Not Yo' Mama's Meatballs (serves 2 with leftovers)
1/2 lb. ground beef or turkey
1/4 white onion, finely minced
1/4 green bell pepper, finely minced
1 Tbsp. flat parsley, finely minced
2-5 cloves garlic, smashed and finely minced
1 egg, beaten
1 splash red wine or red wine vinegar
1/4 c. bread crumbs and/or oatmeal and/or wheat germ
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste
pinch red pepper flakes
1 32 oz jar pasta sauce (I like Newman's Own or the Whole Foods 365 brand)
Mix all the ingredients together except for the pasta sauce. Add just a spoonful of the sauce to the meat mixture for additional flavor. The only real way to do this is with your hands, so wash up good and get meat-y. In a large pot, heat 1-2 tsp. olive oil. Then, form the meat mixture into round balls. This recipe usually gets me six or seven. Brown them in the pan, turning with tongs to cook them through. This takes around ten minutes. Then, pour the sauce in and bring to a simmer for another ten-ish minutes.
We like to chomp on this with whole wheat spaghetti or tortellini, a simple green salad, and Alexia's evil/awesome Garlic Bread. Way better than spaghettios, for real.
Sunday, March 9, 2008
French Press Coffee
Not a recipe, but a general rave. Coffee made in a french press kicks all other coffee ass. I use a basic Bodum press and the coffee that comes out is dark, delicious, and without all the nasty sputtering all over the counter. Yes, it takes a minute to clean and reassemble each day, but even a lazy bum like me can suck it up when the result is marvelous caffeinated flava.
Additional note--buy your coffee whole bean and store it in the freezer. This is especially good for flavored coffee, because the oils that make it taste all Snickerdoodley can go rancid and gross-tasting if not used quickly or preserved properly. I usually grind all I'll need for the week on Saturday or Sunday and keep it in a canister on the counter, then save the remainder sealed tight in the freezer. I'm almost through with a pound of Coffee By Design...and savoring every last drop. Damn you, Maine and your faraway stores of good coffee and beer!!
Additional note--buy your coffee whole bean and store it in the freezer. This is especially good for flavored coffee, because the oils that make it taste all Snickerdoodley can go rancid and gross-tasting if not used quickly or preserved properly. I usually grind all I'll need for the week on Saturday or Sunday and keep it in a canister on the counter, then save the remainder sealed tight in the freezer. I'm almost through with a pound of Coffee By Design...and savoring every last drop. Damn you, Maine and your faraway stores of good coffee and beer!!
Monday, March 3, 2008
Beans, Guac, and Tequila, oh my!
Sunday night I made a Mexican feast for some mostly-vegan friends who were coming off a several week detox. They're killer cooks both, so I wanted to make some delicious, fresh food to earn my keep after the many fabulous meals I've had by their hands, plus slowly re-introduce them to the wonderful world of booze.
Guacamole
Cilantro Corn Salad
Fresh Strawberry MargaritasI found the Lasagna recipe after some googling. I added a blend of Mexican cheese and extra salsa to the layers, used flour instead of corn tortillas, and added fresh garlic to the enchilada sauce, but otherwise just rocked it as stated. Now, onto the improvising...(NOTE: all recipes served four hungry people, and each couple got ample leftovers--except for the margaritas.)
Guacamole
4 avocados
1 large tomato
1 red onion
approx 3 Tbs. olive oil
juice of one lime
5 garlic cloves
salt to taste
ground black pepper to taste
1. Roughly chop the first three ingredients, then mash them together in a bowl using a fork. It should be CHUNKY, not smooth.
2. Blend the remaining ingredients in a food processor/blender/smoothie maker until smooth and frothy. Add to avocado mixture and stir until blended.
Good Guac Storage Tips: Keep pits in the bowl to preserve freshness. Also, put saran wrap right down onto the surface of the guacamole to keep any air from getting in (do this even if you're storing in a tupperware container).
Cilantro Corn Salad
1 cup corn (fresh, canned, or frozen)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cilantro, chopped
salt and pepper to taste
Combine all ingredients and adjust ratio as desired. Fresh, colorful and crisp=chomp!
Fresh Strawberry Margaritas
1 pint fresh strawberries, hulled
juice of 4 limes
1 cup water
1 cup raw cane sugar
8-10 oz tequila to taste
Combine first four ingredients in a food processor/blender/smoothie maker. Adjust sugar to taste. Pour into a glass pitcher, then stir in tequila. Serve on the rocks!
Guacamole
4 avocados
1 large tomato
1 red onion
approx 3 Tbs. olive oil
juice of one lime
5 garlic cloves
salt to taste
ground black pepper to taste
1. Roughly chop the first three ingredients, then mash them together in a bowl using a fork. It should be CHUNKY, not smooth.
2. Blend the remaining ingredients in a food processor/blender/smoothie maker until smooth and frothy. Add to avocado mixture and stir until blended.
Good Guac Storage Tips: Keep pits in the bowl to preserve freshness. Also, put saran wrap right down onto the surface of the guacamole to keep any air from getting in (do this even if you're storing in a tupperware container).
Cilantro Corn Salad
1 cup corn (fresh, canned, or frozen)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cilantro, chopped
salt and pepper to taste
Combine all ingredients and adjust ratio as desired. Fresh, colorful and crisp=chomp!
Fresh Strawberry Margaritas
1 pint fresh strawberries, hulled
juice of 4 limes
1 cup water
1 cup raw cane sugar
8-10 oz tequila to taste
Combine first four ingredients in a food processor/blender/smoothie maker. Adjust sugar to taste. Pour into a glass pitcher, then stir in tequila. Serve on the rocks!
Saturday, March 1, 2008
Quick Peanut Pasta
Start by cooking two servings of your favorite whole wheat pasta. While it's on, combine:
1/2 cup peanut butter
3 T Soy Vey
1 T cider vinegar (optional)
2 t raw sugar
1/2 t each of cracked red pepper and dry cilantro
Stop cooking pasta a minute or so before it is supposed to be done...you want it al dente. Drain it carefully. Leave about a cup of water in the pot.
Mix pasta, water and sauce cook on low heat
Add a handful or two of Seapoint frozen organic garden vegetables...cook a little longer until they are crisp and warm
Slurp happily!!!
Any leftover sauce is great over brown rice and more veggies!
Thank you for starting this Caitlin!!!
1/2 cup peanut butter
3 T Soy Vey
1 T cider vinegar (optional)
2 t raw sugar
1/2 t each of cracked red pepper and dry cilantro
Stop cooking pasta a minute or so before it is supposed to be done...you want it al dente. Drain it carefully. Leave about a cup of water in the pot.
Mix pasta, water and sauce cook on low heat
Add a handful or two of Seapoint frozen organic garden vegetables...cook a little longer until they are crisp and warm
Slurp happily!!!
Any leftover sauce is great over brown rice and more veggies!
Thank you for starting this Caitlin!!!
Chicken Soup for the Lazy Girl's Soul
I made this soup last Saturday and still have leftovers in the freezer. Good stuff. I'd made a basic version several times before (based closely on Sundry's recipe), but on this go-round I freestyled a delicious spice sauce that was the perfect addition to a vat of homeade soup. It was easy and very similar to the Magic Green Dressing I told you about. Both are easy and cheap--recipes below!
Magic Green Infusion
approx 1 cup flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth
Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.
Vat o' Homeade Chicky Soup
Store Bought Rotisserie Chicken
1 32 oz container chicken broth
32 oz filtered water
3-4 carrots, peeled and chopped
3-4 stalks celery, peeled and chopped
1-2 roma tomatoes, peeled and chopped
8-10 oz egg noodles
2 eggs, beaten well
Magic Green Infusion
1. Using hands, pull all chicken meat from the bone and set aside. Place large bones and some skin in a big pot. Cover with water and broth and bring to a boil. Throw away all little bones, gristle, extra skin, etc.
2. Chop chicken and veggies, and make Magic Green Infusion. Let stock cook at med-high while you do this--about 20 minutes.
3. Remove bones and skin from broth and throw out. I find tongs and/or a slotted spoon gets the job done. Reduce heat to simmer and add chicken meat, vegetables, and Magic Green.
4. Simmer until veggies begin to soften--about 5-7 minutes.
5. Very SLOWLY pour in beaten eggs while constantly stirring soup.
6. Add noodles and simmer for about 10 more minutes, or until noodles are cooked.
7. Chomp CHOMP!
Magic Green Infusion
approx 1 cup flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth
Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.
Vat o' Homeade Chicky Soup
Store Bought Rotisserie Chicken
1 32 oz container chicken broth
32 oz filtered water
3-4 carrots, peeled and chopped
3-4 stalks celery, peeled and chopped
1-2 roma tomatoes, peeled and chopped
8-10 oz egg noodles
2 eggs, beaten well
Magic Green Infusion
1. Using hands, pull all chicken meat from the bone and set aside. Place large bones and some skin in a big pot. Cover with water and broth and bring to a boil. Throw away all little bones, gristle, extra skin, etc.
2. Chop chicken and veggies, and make Magic Green Infusion. Let stock cook at med-high while you do this--about 20 minutes.
3. Remove bones and skin from broth and throw out. I find tongs and/or a slotted spoon gets the job done. Reduce heat to simmer and add chicken meat, vegetables, and Magic Green.
4. Simmer until veggies begin to soften--about 5-7 minutes.
5. Very SLOWLY pour in beaten eggs while constantly stirring soup.
6. Add noodles and simmer for about 10 more minutes, or until noodles are cooked.
7. Chomp CHOMP!
Magic Green Salad Dressing
The boy and I have been trying (and mostly succeeding) to eat more salads these days. I created this a few weeks ago when I got tired of our dressing selection.
Magic Green Dressing
juice of 1/2 lemon
2 Tbs. olive oil
generous handful of flat-leaf parsley, washed
salt
ground black pepper
1/2 tsp. plain yogurt (optional--it keeps better without if you don't use it all right away)
Combine all ingredients in a blender, food processor, or Fit n' Fresh (that works PERFECTLY in fact, though eventually I need to break down and get an actual food processor). Adjust parsley/lemon ration depending on how thick/thin you like your dressing. I've eaten this on a mixed veggie salad, and a simple romaine + strawberry + celery salad. Very zippy and delicious, plus it gives you an extra shot of awesome green power.
Magic Green Dressing
juice of 1/2 lemon
2 Tbs. olive oil
generous handful of flat-leaf parsley, washed
salt
ground black pepper
1/2 tsp. plain yogurt (optional--it keeps better without if you don't use it all right away)
Combine all ingredients in a blender, food processor, or Fit n' Fresh (that works PERFECTLY in fact, though eventually I need to break down and get an actual food processor). Adjust parsley/lemon ration depending on how thick/thin you like your dressing. I've eaten this on a mixed veggie salad, and a simple romaine + strawberry + celery salad. Very zippy and delicious, plus it gives you an extra shot of awesome green power.
Subscribe to:
Comments (Atom)