I really do...love it - but I rarely buy it as I find the cereal versions are not only ridiculously expensive but also loaded with sugar so while they taste fantastic the *health* factors are horribly overshadowed by the *crap* factors. So trying Alicia Silverstone's Granola Recipe (Mom's Granola) was high on my list.
6 cups quick cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds (I used sunflower)
1 cup chopped nuts or raisins (I used raisins but will probably add sliced almonds next time as well)
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (I used brown rice syrup)
1 1/2 tsp vanilla extract
And I added a light sprinkling of cinnamon just for fun.
Preheat oven to 350.
Spread the oats on a rimmed baking pan and bake for 10 minutes. Transfer to a large mixing bowl and add the sugar, wheat germ, coconut, seeds, and nuts or raisins. Stir to mix well and then add the oil, syrup, and vanilla extract. Mix until everything is moistened.
Spread half of the mixture on each of 2 rimmed baking sheets and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans and then transfer to a bowl and stir until crumbly. Store in an airtight container.
By far THE BEST granola I have tasted. I think next time I'll add some slivered almonds and some flax as well...but truly this is awesome as it is. I may try it with maple syrup at some point though I would be inclined to leave out the maple sugar then and see how that goes. This granola does not need any more sweetener at all - it is sooo delicious. I have been having mine with vanilla rice milk and fresh strawberries and it's a fabulous way to start the day.
Can last for weeks or even months in a glass container!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (hands down!!!)
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Monday, March 15, 2010
Monday, March 8, 2010
Sicilian Collard Greens with Pine Nuts and Raisins
Another recipe I've been eyeing for a while. I was so excited to try collard greens and honestly didn't even know if I could get them here. Boy was I ever pleased.
1 bunch collard greens (this is what they are called)
2 Tbsp pine nuts
3 garlic cloves, peeled and chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar
I LOVE Balsamic vinegar so was really curious to see how this would all go together. I was totally taken aback by the ridiculously expensive pine nuts (like $6 for 4 Tbsp - eep!) so for that reason alone I probably wouldn't make this a ton...unless it was super delicious I had to have it. LOL
In my son's words...
BLECH!!!
I did not like this at all. A friend was over to witness the taste test....Not only did the whole serving make a nice little home in the garbage immediately after taking a bite, I also had to spit out the bite in my mouth. I will not be trying this again and am really glad I didn't make it for dinner for my parents last week.
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS *blech*
1 bunch collard greens (this is what they are called)
2 Tbsp pine nuts
3 garlic cloves, peeled and chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar
I LOVE Balsamic vinegar so was really curious to see how this would all go together. I was totally taken aback by the ridiculously expensive pine nuts (like $6 for 4 Tbsp - eep!) so for that reason alone I probably wouldn't make this a ton...unless it was super delicious I had to have it. LOL
In my son's words...
BLECH!!!
I did not like this at all. A friend was over to witness the taste test....Not only did the whole serving make a nice little home in the garbage immediately after taking a bite, I also had to spit out the bite in my mouth. I will not be trying this again and am really glad I didn't make it for dinner for my parents last week.
SERIOUSLY SCRUMPTIOUS RATING: 0 STARS *blech*
Black-Eyed Pea Croquettes with Dijon Glaze
I have been wanting to try these for a while and had the opportunity last week when my parents came to our house for dinner. They just looked really yummy. And it was something pretty different which is always fun.
2 cups black-eyed peas, soaked overnight in water to cover
2 Tbsp chopped fresh parsley or cilantro (I despise cilantro so never put it in anything)
1/2 tsp fine sea salt
1 Tbsp shoyu (soy sauce)
1 tsp ground cumin
2 cups safflower oil for frying (I actually just used vegetable oil this time....cheaper)
Dipping Sauce:
1/2 cup barley malt syrup or brown rice syrup (I used barley malt)
1 Tbsp Dijon mustard
Drain soaked beans and transfer to a food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until beans are chopped to fine shreds, but not pulpy. Mixture will be slightly wet but should hold together (if it doesn't, blend for a bit longer). Form into oval ball type shapes. LOL
Deep fry for about 4 minutes on each side....funny story - I filled the pot too full with oil (neglected to read the 2 cups part) and heated it for too long (not recommended) so when Brent put the first croquette in the oil boiled over and splashed on the burner. This resulted in a not so lovely flame about 1 foot high.....Brent spilled hot oil on his leg (via his pymamas) trying to figure out what to do with the pot. The croquette had burned in about 3 seconds (no word of a lie)....we got the fire out and the pot on a potholder on the counter (I'll post a photo some time of the oven mitt. lol) and started again. Oh my - what a gongshow....and of course, my parents arrived about 3 minutes after the whole episode....thank goodness for windows and fans....
I did not love this recipe, or really even like it all that much. My parents thought they were good though, but Brent was on my side. A friend who was over for dinner thought they were *okay* - and better without the sauce....interesting....I was totally disappointed only because I had such high expectations. Though I wonder if they could be made with other beans (I LOVE black beans). I don't really deep fry very often so I don't know that I'll really try it, but it does make me curious..
SERIOUSLY SCRUMPTIOUS RATING: 2.5 STARS
2 cups black-eyed peas, soaked overnight in water to cover
2 Tbsp chopped fresh parsley or cilantro (I despise cilantro so never put it in anything)
1/2 tsp fine sea salt
1 Tbsp shoyu (soy sauce)
1 tsp ground cumin
2 cups safflower oil for frying (I actually just used vegetable oil this time....cheaper)
Dipping Sauce:
1/2 cup barley malt syrup or brown rice syrup (I used barley malt)
1 Tbsp Dijon mustard
Drain soaked beans and transfer to a food processor. Add parsley or cilantro, salt, shoyu, and cumin. Blend until beans are chopped to fine shreds, but not pulpy. Mixture will be slightly wet but should hold together (if it doesn't, blend for a bit longer). Form into oval ball type shapes. LOL
Deep fry for about 4 minutes on each side....funny story - I filled the pot too full with oil (neglected to read the 2 cups part) and heated it for too long (not recommended) so when Brent put the first croquette in the oil boiled over and splashed on the burner. This resulted in a not so lovely flame about 1 foot high.....Brent spilled hot oil on his leg (via his pymamas) trying to figure out what to do with the pot. The croquette had burned in about 3 seconds (no word of a lie)....we got the fire out and the pot on a potholder on the counter (I'll post a photo some time of the oven mitt. lol) and started again. Oh my - what a gongshow....and of course, my parents arrived about 3 minutes after the whole episode....thank goodness for windows and fans....
I did not love this recipe, or really even like it all that much. My parents thought they were good though, but Brent was on my side. A friend who was over for dinner thought they were *okay* - and better without the sauce....interesting....I was totally disappointed only because I had such high expectations. Though I wonder if they could be made with other beans (I LOVE black beans). I don't really deep fry very often so I don't know that I'll really try it, but it does make me curious..
SERIOUSLY SCRUMPTIOUS RATING: 2.5 STARS
Moroccan Couscous with Saffron
I am staying up later than I should to post a few recipes....I just know if I don't do it now it will easily be another week before I feel like I can make the time again. And this recipe is so good I don't want any of you to go another week without it. LOL
This recipe is from The Kind Diet by Alicia Silverstone.
2 cups peeled butternut squash, cubed (little teeny cubes)
2 cups yellow onion, diced
1 1/2 cups carrots, cubed/sliced
1 1/2 cups zucchini, cubed
2 Tbsp extra virgin olive oil
Fine Sea Salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth (I make 2 cups usually with 1 block of boullion)
2 Tbsp Butter (Earth Balance if you are vegan)
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous (okay I cheated...I bought the olive oil and garlic flavored one)
2 scallions, white and green parts, chopped (I used leeks instead)
Preheat oven (I did it at 350). Place chopped veggies on baking sheet and toss with olive oil, 1 tsp salt, and 1 tsp pepper (I tossed them in a bowl first...easier that way). Roast for 25-30 minutes, turning once with a spatula halfway through.
While the vegetables roast, bring the vegetable broth to a boil in a pot. Remove from head and stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover and steep for 15 minutes.
Scrape roasted veggies into a large bowl and add the couscous. Bring the veggie broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add scallions, toss with a fork, and serve.
I have made it twice now - once with saffron and once without. Don't let the high price of saffron scare you away - it's so light I think you'll be surprised how inexpensive it ends up being. That being said - I didn't personally find a difference between the two.
I LOVE this dish. Really and truly LOVE it...and this will be one making a regular occurance in our home. It makes a great lunch or a fabulous side dish for supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
This recipe is from The Kind Diet by Alicia Silverstone.
2 cups peeled butternut squash, cubed (little teeny cubes)
2 cups yellow onion, diced
1 1/2 cups carrots, cubed/sliced
1 1/2 cups zucchini, cubed
2 Tbsp extra virgin olive oil
Fine Sea Salt
1 1/2 tsp freshly ground black pepper
1 1/2 cups vegetable broth (I make 2 cups usually with 1 block of boullion)
2 Tbsp Butter (Earth Balance if you are vegan)
1/4 tsp ground cumin
1/2 tsp saffron threads
1 1/2 cups whole wheat couscous (okay I cheated...I bought the olive oil and garlic flavored one)
2 scallions, white and green parts, chopped (I used leeks instead)
Preheat oven (I did it at 350). Place chopped veggies on baking sheet and toss with olive oil, 1 tsp salt, and 1 tsp pepper (I tossed them in a bowl first...easier that way). Roast for 25-30 minutes, turning once with a spatula halfway through.
While the vegetables roast, bring the vegetable broth to a boil in a pot. Remove from head and stir in butter, remaining 1/2 tsp pepper, cumin, saffron, and salt to taste. Cover and steep for 15 minutes.
Scrape roasted veggies into a large bowl and add the couscous. Bring the veggie broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add scallions, toss with a fork, and serve.
I have made it twice now - once with saffron and once without. Don't let the high price of saffron scare you away - it's so light I think you'll be surprised how inexpensive it ends up being. That being said - I didn't personally find a difference between the two.
I LOVE this dish. Really and truly LOVE it...and this will be one making a regular occurance in our home. It makes a great lunch or a fabulous side dish for supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Monday, February 22, 2010
Magical Healing Soup...
My new book came in the mail!!! And I am SO excited about it. It's called The Kind Diet by Alicia Silverstone and it's fabulous. She has gone entirely Vegan (for about 12 years now) and has some really fabulous recipes in her book - I will be trying all of them at some point and giving my honest review.
When we all woke up feeling kind of sick this weekend I knew this soup was on the top of my list. So today I went grocery shopping to buy all sorts of fabulous veggies (some the first time ever) and came home to make this delicious soup.
You can check out alicia's website HERE if you want more information or additional recipes - there's an awesome giveaway linked on her site right now so check it out.
I am not going to post her exact recipe as I made some adjustments - I'll just post how I made it and you can vary it any way you want.
6 cups of water in a large pot
3 carrots, chopped
1/4 daikon, in large chunks (they had this at wal-mart....I'd never even heard of or noticed it before)
1/4 red onion, chopped
1/4 yellow onion, chopped
2 celery stalks, chopped
a handful of broccoli florets
3 mushrooms chopped
1 leek sliced (I LOVE leeks)
1 baby bok choy, chopped
a handful of bean sprouts, chopped in half by my adorable daughter!
Ginger juice to taste - I have store bought minced ginger but was able to press the spoon into the jar and squeeze out some of the juice. I also put some of the actual ginger into the soup.
Shoyu to taste - I am making the switch gradually to healthier versions of certain ingredients so for now I just used soy sauce
AND I did add one chicken bouillon cube which I know defeats the purpose of it being a veggie soup but it was perfect. LOL
I boiled the first 6 ingredients for about 15 minutes, then added everything else for about 5-7 minutes more....
In Alicia's version of this soup she recommends topping the soup with watercress, mochi, and nori. I have never used any of these and was unable to find them today...but the hunt is on!
More fabulous recipes to come!!! Seriously - I am so excited about this book and the recipes sound awesome!
When we all woke up feeling kind of sick this weekend I knew this soup was on the top of my list. So today I went grocery shopping to buy all sorts of fabulous veggies (some the first time ever) and came home to make this delicious soup.
You can check out alicia's website HERE if you want more information or additional recipes - there's an awesome giveaway linked on her site right now so check it out.
I am not going to post her exact recipe as I made some adjustments - I'll just post how I made it and you can vary it any way you want.
6 cups of water in a large pot
3 carrots, chopped
1/4 daikon, in large chunks (they had this at wal-mart....I'd never even heard of or noticed it before)
1/4 red onion, chopped
1/4 yellow onion, chopped
2 celery stalks, chopped
a handful of broccoli florets
3 mushrooms chopped
1 leek sliced (I LOVE leeks)
1 baby bok choy, chopped
a handful of bean sprouts, chopped in half by my adorable daughter!
Ginger juice to taste - I have store bought minced ginger but was able to press the spoon into the jar and squeeze out some of the juice. I also put some of the actual ginger into the soup.
Shoyu to taste - I am making the switch gradually to healthier versions of certain ingredients so for now I just used soy sauce
AND I did add one chicken bouillon cube which I know defeats the purpose of it being a veggie soup but it was perfect. LOL
I boiled the first 6 ingredients for about 15 minutes, then added everything else for about 5-7 minutes more....
In Alicia's version of this soup she recommends topping the soup with watercress, mochi, and nori. I have never used any of these and was unable to find them today...but the hunt is on!
More fabulous recipes to come!!! Seriously - I am so excited about this book and the recipes sound awesome!
Thursday, February 18, 2010
Fruit Punch
I don't know about you, but I've often wondered if there were good ways to make homemade juice. I can modify recipes but I'm not so good at coming up with them myself, so I was really excited to try this Fruit Punch Recipe when I saw it in Jessica Seinfeld's Deceptively Delicious cookbook!
2 Cups Raspberry Puree
1 Cup Pineapple Puree
1/2 Cup Carrot Puree
2 Cups Cold Water
1/4 Cup Sugar (or comparable substitute)
Ice, For Serving
Blend all ingredients (except ice) until smooth.
Okay so the raspberries could make this quite a pricey drink to have on hand regularly. But I also think juice is one of those things that we shouldn't be having or giving our kids on a regular basis - though I am sooo guilty of this. We have frozen raspberries (picked fresh last summer) in our freezer so I was able to do that portion with literally no cost involved - probably the best part. LOL
The taste...good....the raspberries make it a little tart (hence the sugar) but it was yummy. My daughter and her friend (who is typically leary about trying new things...particularly considering this one had all the raspberry seeds) LOVED it and asked for seconds immediately. So it was definitely a success. My husband, friend, and I also liked it....though I would tend to save it for the kids simply because I am really trying to drink mainly water (not too successfully though) and this recipes doesn't make a ton. I do think you could probably add a bit more water....and change the fruit up a bit. I wonder if adding strawberry puree might eliminate the need for the sugar?? I also wonder if you could actually switch the raspberry puree out for other fruits - blueberries, peaches, or any other kind or mixture of fruit your kids like. Change it up, try something new :)
I say this is a great alternative for kids.....I actually think it would taste awesome with ginger ale, fresca, or 7up/Sprite...but that would also completely defeat the purpose. LOL
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
2 Cups Raspberry Puree
1 Cup Pineapple Puree
1/2 Cup Carrot Puree
2 Cups Cold Water
1/4 Cup Sugar (or comparable substitute)
Ice, For Serving
Blend all ingredients (except ice) until smooth.
Okay so the raspberries could make this quite a pricey drink to have on hand regularly. But I also think juice is one of those things that we shouldn't be having or giving our kids on a regular basis - though I am sooo guilty of this. We have frozen raspberries (picked fresh last summer) in our freezer so I was able to do that portion with literally no cost involved - probably the best part. LOL
The taste...good....the raspberries make it a little tart (hence the sugar) but it was yummy. My daughter and her friend (who is typically leary about trying new things...particularly considering this one had all the raspberry seeds) LOVED it and asked for seconds immediately. So it was definitely a success. My husband, friend, and I also liked it....though I would tend to save it for the kids simply because I am really trying to drink mainly water (not too successfully though) and this recipes doesn't make a ton. I do think you could probably add a bit more water....and change the fruit up a bit. I wonder if adding strawberry puree might eliminate the need for the sugar?? I also wonder if you could actually switch the raspberry puree out for other fruits - blueberries, peaches, or any other kind or mixture of fruit your kids like. Change it up, try something new :)
I say this is a great alternative for kids.....I actually think it would taste awesome with ginger ale, fresca, or 7up/Sprite...but that would also completely defeat the purpose. LOL
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Tuesday, February 16, 2010
My Big Fat Greek Salad
With the Crunchy Chicken Yakitori I wanted a salad as well as the risotto I made (recipe HERE). I had eyed this one a couple of times so I decided to try it. I absolutely LOVE cucumbers and feta and generally greek dressing is so delicious. So I wanted to try this. It also comes from the Spatulatta Cookbook - check out the website HERE.
2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)
I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.
I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
2 ripe red plum tomatoes (I know it's silly but I really don't like tomatoes so I left these out)
2 cucumbers, peeled (we didn't peel them)
4oz feta cheese, crumbled
1/3 cup Kalamata olives (I don't love these so didn't use any)
1/4 red onion, thinly sliced
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar, optional (I say it's a must but that's just me)
1 Tbsp dried oregano
Salt and freshly ground black pepper to taste (I did not add salt, as usual)
I mixed the dressing together before pouring over the *salad* - but this recipes says to drizzle separately.
I really enjoyed this salad, as did our company. It was light and delicious, but definitely had flavor. And the red onions with the feta - divine!!! I love it, of course I LOVE red onions. My only complaint and therefore recommendation is that today for lunch it was really bland. I wouldn't say this is a great *leftover* dish....but you could keep the salad *undressed* and just put dressing on it as needed. I'm sure I'll be doing that. What a great side dish for lunch and supper.
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Thursday, February 4, 2010
My lunch of choice...
Actually it's not just my *lunch* of choice - right now, it's my breakfast, lunch, and dinner of choice. I LOVE it. all the time....Nothing fancy, nothing crazy - just a delicious veggie wrap! I know I know, it doesn't sound too exciting, but trust me....
It began a couple of weeks ago when I picked up subway on the way home from the gym. I hadn't eaten supper beforehand but wanted to make sure I ate something at least sort of healthy that wouldn't put all my work to waste. Having recently discovered the delicious factor in their HONEY OAT BREAD (seriously try it!!) I got my veggie sub on that, instead of the usual Italian Herb and Cheese. Baby steps - I'm a cheese ADDICT, so this kind of a big deal for me. Brent always gets those banana peppers on his (the yellow, orange, and red ones) and I decided to finally try them.
OH SWEET DELICIOUS PEPPERS!!!!
I'm hooked. absolutely hooked. So I made a special trip to walmart just a couple of days later to pick some up. I took the opportunity to stock up on veggies and such (I LOVE when my cart is filled with veggies and fruit and little to no processed *stuff*) and got some small, whole wheat tortilla shells. I was set. And seriously I've had it every day since.
I put on one smear of herb and garlic cream cheese, cucumbers, sprouts, orange or red pepper (anything but green as I don't like them), purple onion (I LOVE), sometimes a few sweet pickles, and a few rings of the hot peppers. They have a nice little kick, but really aren't *hot* so I say try them even if you don't love hot stuff (I don't generally). And I bought a Beano's brand sub sauce a while back so I put a little drizzle of that on.
I love it....and yes you may have noticed I haven't been putting cheese on them....I've decided to try and avoid it where I can. I eat way too much cheese and I'm certain it's not healthy, though certainly delicious. And on something like this where there are so many other flavors, I can leave the cheese out and not really notice. My personal favorite though is Jalapeno Havarti. It just makes everything taste better.
Last night and today we cooked up some (yes, processed) chicken strips and added them to the wraps. So if you aren't into the whole veggie thing, go that route!
So try something new. I bought the wal mart brand instead of the *real* brand because the first ingredient was actually peppers and the *real* brand had an additional ingredient in it that I can't pronounce. Okay I can pronounce it, but certainly don't know what it means....an additive I'd rather avoid :)
I would add a photo but I can't find one online that I'm happy with. Maybe I'll take one of my own - but honestly it won't be fabulous!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (definitely no less)
It began a couple of weeks ago when I picked up subway on the way home from the gym. I hadn't eaten supper beforehand but wanted to make sure I ate something at least sort of healthy that wouldn't put all my work to waste. Having recently discovered the delicious factor in their HONEY OAT BREAD (seriously try it!!) I got my veggie sub on that, instead of the usual Italian Herb and Cheese. Baby steps - I'm a cheese ADDICT, so this kind of a big deal for me. Brent always gets those banana peppers on his (the yellow, orange, and red ones) and I decided to finally try them.
OH SWEET DELICIOUS PEPPERS!!!!
I'm hooked. absolutely hooked. So I made a special trip to walmart just a couple of days later to pick some up. I took the opportunity to stock up on veggies and such (I LOVE when my cart is filled with veggies and fruit and little to no processed *stuff*) and got some small, whole wheat tortilla shells. I was set. And seriously I've had it every day since.
I put on one smear of herb and garlic cream cheese, cucumbers, sprouts, orange or red pepper (anything but green as I don't like them), purple onion (I LOVE), sometimes a few sweet pickles, and a few rings of the hot peppers. They have a nice little kick, but really aren't *hot* so I say try them even if you don't love hot stuff (I don't generally). And I bought a Beano's brand sub sauce a while back so I put a little drizzle of that on.
I love it....and yes you may have noticed I haven't been putting cheese on them....I've decided to try and avoid it where I can. I eat way too much cheese and I'm certain it's not healthy, though certainly delicious. And on something like this where there are so many other flavors, I can leave the cheese out and not really notice. My personal favorite though is Jalapeno Havarti. It just makes everything taste better.
Last night and today we cooked up some (yes, processed) chicken strips and added them to the wraps. So if you aren't into the whole veggie thing, go that route!
So try something new. I bought the wal mart brand instead of the *real* brand because the first ingredient was actually peppers and the *real* brand had an additional ingredient in it that I can't pronounce. Okay I can pronounce it, but certainly don't know what it means....an additive I'd rather avoid :)
I would add a photo but I can't find one online that I'm happy with. Maybe I'll take one of my own - but honestly it won't be fabulous!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (definitely no less)
Monday, November 16, 2009
I love Barley...
I like the convenience of Lipton Chicken Noodle Soup packs....I don't like the high salt and msg content, but I make it anyways. LOL My kids DEVOUR it. So a while back (a year ago or more) I started making it with veggies...I boil a bunch of chopped veggies (onions, carrots, celery, potatoes sometimes, and more recently leeks) for about 30 minutes and then add the soup mix. At least this way I feel like there is some good stuff in it.
This past week, however I was sick....and I didn't want to eat the noodles....So instead I made a vegetable stock (boiling the veggies chunks for 30 minutes or more) - no potatoes this time - and added some barley instead. One thing to remember though is that Barley soaks up quite a bit of water so be sure to compensate accordingly. I added a few tsp of chicken broth and away I went. I'm looking to buy big tubs of vegetable broth but haven't found the knorr stuff here yet.
anyways - Brent had some for dinner that night and said partway through, "You know, I could eat soup like this every night" - To which I replied, "Good because I plan to make a ton of it this winter!" LOL...Turns out - he loves barley like I love barley. Delicious!!!
A quick and easy meal that you are bound to have most of the ingredients for. Pick up some barley on your next grocery trip (it's sooo cheap) and keep it on hand just in case. I actually added some to the lipton soup for the kids just to give something extra to it. They didn't even notice!!!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS!!!
This past week, however I was sick....and I didn't want to eat the noodles....So instead I made a vegetable stock (boiling the veggies chunks for 30 minutes or more) - no potatoes this time - and added some barley instead. One thing to remember though is that Barley soaks up quite a bit of water so be sure to compensate accordingly. I added a few tsp of chicken broth and away I went. I'm looking to buy big tubs of vegetable broth but haven't found the knorr stuff here yet.
anyways - Brent had some for dinner that night and said partway through, "You know, I could eat soup like this every night" - To which I replied, "Good because I plan to make a ton of it this winter!" LOL...Turns out - he loves barley like I love barley. Delicious!!!
A quick and easy meal that you are bound to have most of the ingredients for. Pick up some barley on your next grocery trip (it's sooo cheap) and keep it on hand just in case. I actually added some to the lipton soup for the kids just to give something extra to it. They didn't even notice!!!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS!!!
Monday, November 2, 2009
My new Favorite Vegetarian Recipe
This recipe comes from my sister in law, Sarah. Last time she was here to visit she brought her recipes (THANKS!) and this was one she said is among her favorites. Now I know why!
2 1/2 - 3 cups chicken stock (I made my own instead of buying pre-made - you could use Veg broth too if you wanted..oh and I did 3 cups)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
2 shallots, chopped (I used 1 leek as I couldn't find any shallots)
1 cup Arborio rice (I found a small bag at Wal mart for $2.77 - best price I'd seen so far...Unico brand)
1 tsp grated lemon zest
4 oz brown or white button mushrooms, sliced (I used white...about 5 mushrooms)
1/3 cup julienned sun-dried tomatoes (I don't even like tomatoes - but I would not leave these out...delish)
salt and fresh pepper
1/4 cup grated parm (I didn' use)
minced fresh basil (I didn't use)
boil stock, reduce and simmer. In another saucepan, heat butter and oil over medium-low heat, add shallots (leek in my case) and cook until translucent. Add rice (yes dry) and cook, stir until opaque (3-4 minutes). Add 1/2 cup stock and lemon zest - cook until stock is absorbed. Add another 1/2 cup stock, mushrooms, tomatoes, and cook - stirring until absorbed. Repeat, adding 1/2 cup of stock 2 more times (I used all the stock I had made). Continue until rice is al dente in center and creamy on the outside. Season with salt and pepper (I never add salt and added just a small amount of pepper). Sprinkle with Cheese and Basil (didn't have either of these so did not add them).
This was seriously SO delicious...in fact I served my husband first as he was off to do some work on a friend's garage and before I even had the chance to check with him on how it was he called to me saying, "Hun, this is GREAT!" - He LOVED it! I absolutely LOVE making meals he devours - proud wife moment for sure! :D
**Note: This would be a really easy dish to add chunks of chicken to if you wanted....though it really doesn't need it.**
I served this with two side dishes - although Brent only likes one of them. I make sweet potatoes purely for myself. You can find the recipe HERE.
I also made some Green Beans from the new Spatulatta cookbook I bought. It's got recipes tried and tested (and made) by kids which I think is great - I was also impressed there was a vegetarian section. I know Brent loves green beans and since we both like garlic as well, I figured this dish was a sure hit. I was right!
1 pound green beans, washed with ends trimmed
1/4 cup water
1-2 garlic cloves, minced
3 Tbsp margarine or olive oil
Place trimmed beans in a microwave safe bowl. Add water and cover, microwaving on high until just tender - about 5 minutes. While the beans are cooking, mince the garlic. Melt the butter or oil (I admit, I used butter for more flavor) in a skillet over medium heat. Add the garlic and saute about 2-3 minutes - or until you smell the delicious garlic. When the beans are ready, remove them from the microwave (be careful, the dish will be HOT!) and put them in the skillet - pour out any excess water first. Stir the beans gently until they are coated with the garlic butter/oil. Mmmmmm!
Risotto with Mushrooms and Dried Tomatoes
2 1/2 - 3 cups chicken stock (I made my own instead of buying pre-made - you could use Veg broth too if you wanted..oh and I did 3 cups)
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp olive oil
2 shallots, chopped (I used 1 leek as I couldn't find any shallots)
1 cup Arborio rice (I found a small bag at Wal mart for $2.77 - best price I'd seen so far...Unico brand)
1 tsp grated lemon zest
4 oz brown or white button mushrooms, sliced (I used white...about 5 mushrooms)
1/3 cup julienned sun-dried tomatoes (I don't even like tomatoes - but I would not leave these out...delish)
salt and fresh pepper
1/4 cup grated parm (I didn' use)
minced fresh basil (I didn't use)
boil stock, reduce and simmer. In another saucepan, heat butter and oil over medium-low heat, add shallots (leek in my case) and cook until translucent. Add rice (yes dry) and cook, stir until opaque (3-4 minutes). Add 1/2 cup stock and lemon zest - cook until stock is absorbed. Add another 1/2 cup stock, mushrooms, tomatoes, and cook - stirring until absorbed. Repeat, adding 1/2 cup of stock 2 more times (I used all the stock I had made). Continue until rice is al dente in center and creamy on the outside. Season with salt and pepper (I never add salt and added just a small amount of pepper). Sprinkle with Cheese and Basil (didn't have either of these so did not add them).
This was seriously SO delicious...in fact I served my husband first as he was off to do some work on a friend's garage and before I even had the chance to check with him on how it was he called to me saying, "Hun, this is GREAT!" - He LOVED it! I absolutely LOVE making meals he devours - proud wife moment for sure! :D
**Note: This would be a really easy dish to add chunks of chicken to if you wanted....though it really doesn't need it.**
I served this with two side dishes - although Brent only likes one of them. I make sweet potatoes purely for myself. You can find the recipe HERE.
I also made some Green Beans from the new Spatulatta cookbook I bought. It's got recipes tried and tested (and made) by kids which I think is great - I was also impressed there was a vegetarian section. I know Brent loves green beans and since we both like garlic as well, I figured this dish was a sure hit. I was right!
Green Beans with Garlic
1 pound green beans, washed with ends trimmed
1/4 cup water
1-2 garlic cloves, minced
3 Tbsp margarine or olive oil
Place trimmed beans in a microwave safe bowl. Add water and cover, microwaving on high until just tender - about 5 minutes. While the beans are cooking, mince the garlic. Melt the butter or oil (I admit, I used butter for more flavor) in a skillet over medium heat. Add the garlic and saute about 2-3 minutes - or until you smell the delicious garlic. When the beans are ready, remove them from the microwave (be careful, the dish will be HOT!) and put them in the skillet - pour out any excess water first. Stir the beans gently until they are coated with the garlic butter/oil. Mmmmmm!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS (both the risotto and the green beans...and the sweet potatoes for me!)
Delish!!
Tuesday, October 27, 2009
It's all about creativity!
Leftovers can be so fun....I don't often like to eat the exact same meal night after night until the leftovers are gone, so I'm always trying to think of something new to do with the food.
We had a fun retreat last weekend where there was a lot of leftover food. I was able to take a container of veggies home which i was really excited about. I wasn't really sure saturday night what to do for dinner but I knew I didn't want to make a huge meal. But I also knew I wanted to eat some of the veggies....Sooo....I made a wrap!
The veggie mix included, broccoli, snap peas, cauliflower, carrots, celery, onions, mushrooms, and zucchini. So I warmed some up and put them in a tortilla shell. I know - nothing special...buuut, I added on top a sauce I LOVE.
Mix 1 part mayo/miracle whip to 2 parts sour cream, sugar to taste and a dash of garlic powder. This dressing/sauce can be used for so many things...donairs, nachos and cheese (a fave), and wraps. This sauce MADE the wrap soo delicious, I could have easily eaten two...but I didn't. :)
Then I also have a ton of leftovers from THIS recipe. I took some of the pork and fried it up with some sliced red peppers and onions (I used a touch of olive oil but otherwise used the sauce from the meat). I placed it in half of a tortilla shell and topped with some cheese - folded in half and fried in a frying pan for *pork quessadillas*. I served it with the above sour cream/mayo mixture and salsa. Brent LOVED it!
Tomorrow I plan to use the remaining pork and make the Chicken enchiladas tomorrow. I'll be adding the leftover black beans as well (I LOVE black beans) and possibly using some of the cafe rio dressing in the sauce as well. We'll see.
It's nothing major - but it can really help out if you are willing to be creative and try new things. I remember one time buying the wrong pitas from a local bread store. We ended up getting greek pitas which don't open :( But I decided to try them as individual pizzas and they were AWESOME! Now we often buy the Naan Bread (bags of about 6 I think - I love the garlic ones best) to make pizzas at home. We did it for Brooklyn's 3rd birthday party and everyone was able to make their own pizza - it was great!
So what's in your fridge? And - what else can it be?? Try something new - you might surprise yourself!
We had a fun retreat last weekend where there was a lot of leftover food. I was able to take a container of veggies home which i was really excited about. I wasn't really sure saturday night what to do for dinner but I knew I didn't want to make a huge meal. But I also knew I wanted to eat some of the veggies....Sooo....I made a wrap!
The veggie mix included, broccoli, snap peas, cauliflower, carrots, celery, onions, mushrooms, and zucchini. So I warmed some up and put them in a tortilla shell. I know - nothing special...buuut, I added on top a sauce I LOVE.
Mix 1 part mayo/miracle whip to 2 parts sour cream, sugar to taste and a dash of garlic powder. This dressing/sauce can be used for so many things...donairs, nachos and cheese (a fave), and wraps. This sauce MADE the wrap soo delicious, I could have easily eaten two...but I didn't. :)
Then I also have a ton of leftovers from THIS recipe. I took some of the pork and fried it up with some sliced red peppers and onions (I used a touch of olive oil but otherwise used the sauce from the meat). I placed it in half of a tortilla shell and topped with some cheese - folded in half and fried in a frying pan for *pork quessadillas*. I served it with the above sour cream/mayo mixture and salsa. Brent LOVED it!
Tomorrow I plan to use the remaining pork and make the Chicken enchiladas tomorrow. I'll be adding the leftover black beans as well (I LOVE black beans) and possibly using some of the cafe rio dressing in the sauce as well. We'll see.
It's nothing major - but it can really help out if you are willing to be creative and try new things. I remember one time buying the wrong pitas from a local bread store. We ended up getting greek pitas which don't open :( But I decided to try them as individual pizzas and they were AWESOME! Now we often buy the Naan Bread (bags of about 6 I think - I love the garlic ones best) to make pizzas at home. We did it for Brooklyn's 3rd birthday party and everyone was able to make their own pizza - it was great!
So what's in your fridge? And - what else can it be?? Try something new - you might surprise yourself!
Lentil Soup
Yep - ANOTHER soup. We actually have leftovers from the dinner I made the other night but I plan to make those into enchiladas tomorrow and wanted to get out of making lunch for Brent tomorrow. LOL So I whipped this soup up - sooo fast!
1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)
Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS
1/4 cup red lentils
1/4 cup brown lentils (only had red so used 1/2 cup)
1/4 split peas
1/4 cup ABC pasta (optional - I added barley instead)
1 whole onion, peeled and chopped
5 cups water
2 stalks of celery, chopped
2 tomatoes, diced (I forgot to add these)
2 potatoes, chopped or diced
3 carrots, peeled and diced
2 vegetable bouillon cubes (I only had 1 left, so I used 1 veg and 1 chicken)
Combine and heat lentils, peas, water, and onions in a pot for 45 minutes. Add other ingredients and cook another 20 minutes. Serve. I added some pepper and additional water to make it a bit more brothy (especially with the barley in the soup). Delicious....You could add a pinch of cayenne pepper if you wanted it a little spicey...or play around with some other spices too. I also added some diced red pepper and would probably add corn next time too. Great winter meal!
SERIOUSLY SCRUMPTIOUS RATING: 4 1/2 STARS
Hearty Vegetable Soup
Another recipe coming from the book *Original Fast Foods* - I'm really into the soup thing lately...they are hearty, perfect for a cool day, and best of all - sooo fast!
6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped
Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
6 cups water
3 vegetable bouillon cubes
1 onion, chopped
2 medium sweet potatoes, peeled and chopped
2 potatoes, peeled and chopped
1 can kidney beans, drained and rinsed
2 stalks celery, chopped
Combine all ingredients in a large pot, and simmer over medium heat until potatoes are tender. Blend 1/3 of the contents in blender, and add back to thicken soup. You may add whole-weat noodles at the end to make the soup *kid friendly* and your favorite spices to add some zip. I used about 1/3 cup of alphabet noodles and next time will add some more spices. But otherwise - this soup was great!
SERIOUSLY SCRUMPTIOUS RATING: 4 STARS
Wednesday, October 14, 2009
Burrito Enchiladas - the verdict!
Tonight was the night...after thinking about THESE all night I couldn't wait to make them today.
After lunch was made, eaten, and cleaned up - I set out to make another mess (my poor kitchen!). I creamed the beans, mixed the sauce, and sauteed the onions and mushrooms. I used white tortilla shells because we have some on hand that should be used up and I personally prefer white ones for enchiladas (I prefer whole wheat for my lunchtime veggie wraps). I kept about 1/4 of the beans whole, but would probably do more next time.
First off - the creamed beans recipe makes A LOT! I have 4 ziploc bags filled half full of it in the freezer. LOL I added a can of green chilies which was nice. But I definitely recommend doing a *fresh* spice bouquet as I think there was something a big too strong from using the dried ones. A little trickier to *remove* as well (I didn't even try to be honest). The rice - good but made the inside of the enchilada a bit too dry....Next time I would add sauce to the inside of it as well and less rice than I put in each one (so about 2 Tbsp). I also added cheese inside each one and topped at the end of cooking in the oven. I added some chili powder to the sauce, trying to make it more like the one from THIS enchilada recipe. And I also thickened it a bit with water and cornstarch - otherwise it's much too runny.
They were good...not great...I would doctor it quite a bit next time so may perhaps come up with my own recipe. I did not top with green onions, corn, and olives - although I would do the green onions next time because I LOVE them (I actually just forgot to tonight). And I did add about a cup of corn to the bean mixture just because :) I don't think salsa would be great on top of these (the sauce is enough) - same with the guacamole (even though I LOVE guacamole).
I also made up a second batch of sauce (from the other enchilada recipe) for the inside of our enchiladas - they were just too dry and one spice from the beans was too potent not to. A filling meal though and definitely enjoyable enough - but not TO DIE FOR, at least not as the recipe stands.
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS
After lunch was made, eaten, and cleaned up - I set out to make another mess (my poor kitchen!). I creamed the beans, mixed the sauce, and sauteed the onions and mushrooms. I used white tortilla shells because we have some on hand that should be used up and I personally prefer white ones for enchiladas (I prefer whole wheat for my lunchtime veggie wraps). I kept about 1/4 of the beans whole, but would probably do more next time.
First off - the creamed beans recipe makes A LOT! I have 4 ziploc bags filled half full of it in the freezer. LOL I added a can of green chilies which was nice. But I definitely recommend doing a *fresh* spice bouquet as I think there was something a big too strong from using the dried ones. A little trickier to *remove* as well (I didn't even try to be honest). The rice - good but made the inside of the enchilada a bit too dry....Next time I would add sauce to the inside of it as well and less rice than I put in each one (so about 2 Tbsp). I also added cheese inside each one and topped at the end of cooking in the oven. I added some chili powder to the sauce, trying to make it more like the one from THIS enchilada recipe. And I also thickened it a bit with water and cornstarch - otherwise it's much too runny.
They were good...not great...I would doctor it quite a bit next time so may perhaps come up with my own recipe. I did not top with green onions, corn, and olives - although I would do the green onions next time because I LOVE them (I actually just forgot to tonight). And I did add about a cup of corn to the bean mixture just because :) I don't think salsa would be great on top of these (the sauce is enough) - same with the guacamole (even though I LOVE guacamole).
I also made up a second batch of sauce (from the other enchilada recipe) for the inside of our enchiladas - they were just too dry and one spice from the beans was too potent not to. A filling meal though and definitely enjoyable enough - but not TO DIE FOR, at least not as the recipe stands.
SERIOUSLY SCRUMPTIOUS RATING: 3 STARS
Stuffed Pasta Shells - kids lunch today
I love finding ways of putting veggies into food. Things like squash, pumpkin, and other veggies are so good and can be pretty easy to *hide*. Although my kids are really pretty good at eating their veggies I still like finding ways that make it a bit easier for them to eat even more . This was another way to do just that - and using butternut squash, which I love.
Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!
I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL
AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Stuffed Pasta Shells (from Original Fast Foods)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed (I only used 1 squash)
2 cups apple juice (fresh) - I did not use fresh
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in saucepan and cook until tender. Add contents to a blender and blend until creamy. Spoon mixture into cooled pasta shells and place into baking dish and cover with tomato walnut sauce (I just used spaghetti sauce but you can find the recipe HERE). Bake at 350 for 30 minutes and Enjoy!
I cooked the squash in the oven first to soften it. Cutting in half lengthwise, spoon out the *guts* and lay face down on a sprayed (pam) cookie sheet. Cooke for 15-20 minutes at 350. Let cool and skin and cube. Cook in apple juice and blend as described. So the shells we bought were not really *stuffable* so instead I just mixed the squash/apple juice mixture in with the spaghetti sauce. And I topped with a bit of cheese because, well cheese makes everything taste better. LOL
AWESOME!!! It was seriously awesome! My daughter asked for seconds and both my friend and I had a small side of it with our Tabbouleh. I'm really excited about this - considering the only other way I cook butternut squash is with butter and brown sugar - DELISH but definitely not *healthy*. LOL
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
Great day of Great food :)
A few weeks ago we had a potluck get together. One lady brought the most delicious pita mix that my friend and I just HAD to have the recipe for. So today we finally made it for lunch and boy was it good :) (and boy did it ever make a lot!!)
Tabbouleh
(Wheat Berry Salad)
§ 3 cups dry wheat berries (We just used a small box of couscous - we boiled it in water but next time will likely do chicken or vegetable stock instead)
§ 1 medium white onion finely diced
§ 2 ribs of celery finely diced (optional)
§ ½ bunch of cilantro finely chopped - I detest fresh cilantro but put it in anyways - you can't tell!!!
§ 1 pint grape or cherry tomatoes, cut each in half lengthwise. (Diced roma tomatoes works too.) - we used 1/2 a pint because I don't like tomatoes, but in this you hardly notice they are there.
§ ¼ cup lemon juice
§ 3 tablespoon canola oil
§ 1 tsp salt (or to taste)
1. Soak wheat berries overnight in lots of cold water. (The wheat will more than double in size while soaking.) Slowly cook wheat berries until they begin to pop out of their coatings and are chewy to the tooth - the wheat will more than double in bulk when cooking. Rinse cooked wheat in cold water until all heat is gone.
In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.
In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.
5. Add as much cooked wheat as you see the above ingredients will take.
6. Before serving pour the oil over the tabbouleh and mix well.
N Note: I like to combine everything except the wheat first to see how much wheat to use. The cooked wheat can always be frozen to use another time, or some people like hot cooked wheat with milk and sugar, just like porridge.
.
MAST-E XIAR
(YOGURT DIP)
1 quart container of plain yogurt
1 English cucumber
1 bunch of fresh dill or 3 Tablespoon of dried dill or crushed mint
Salt to taste
3 large cloves of fresh garlic, minced
§ Peel and dice cucumber
§ Peel and mash garlic with salt (we did not mash with salt)
§ If you are using the fresh dill; remove stem and chop
§ Pour yogurt into a dish
§ Add cucumbers, dill and garlic
§ Stir well
As an appetizer for a party, use mini pitas. We used large ones (each had half) for lunch today and it was great! Next time we plan to use the handy chopper for the garlic, cucumber, and dill instead of chopping it all. :) You could also just mix it all up like a salad and skip the bread/pita altogether - or throw in some ripped up pita and eat it that way (definitely less messy lol)
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!
Tuesday, October 13, 2009
Burrito Enchiladas
CHECK OUT THE RATING HERE
I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!
I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(
Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)
Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)
Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.
Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)
Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)
NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)
Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice
Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)
**This recipe can be frozen if you have not put the tomatoes in**
Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)
Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.
White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)
Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.
So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)
I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!
I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(
Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)
Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)
Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.
Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)
Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)
NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)
Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice
Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)
**This recipe can be frozen if you have not put the tomatoes in**
Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)
Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.
White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)
Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.
So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)
Monday, October 12, 2009
Stuffed Pasta Shells
I'll be trying this Wednesday for Lunch for the kids I think....and possibly for dinner too with a couple of sides.
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
This comes from the Original Fast Foods book. I'll let you know any changes once I make it :)
1 lb large whole grain pasta shells
2 butternut squash, peeled and cubed
2 cups apple juice (fresh)
Cook pasta shells, rinse and drain and set aside to cool while squash is cooking. Combine squash and apple juice in a saucepan and cook until tender. Add contents to blender and blend until creamy. Spoon the squash mixture into cooled pasta shells. Place stuffed pasta shells into baking dish and cover with tomato walnut sauce (they have a recipe for this, I'll likely be using regular tomato sauce). Bake at 350 for 30 minutes....I'll also probably put some cheese on as well....but we'll see..
Rating to come :)
Oh Salata!!!
I love a good salad....the more ingredients - the better it is. Loads of veggies, sometimes hardboiled eggs (not the yolk as I *really* do not like the yolk), croutons, craisins (divine) or other fruit, and sometimes chicken strips. I recently purchased a box of grilled chicken strip slices from M&M's and am THRILLED! I can just grab a few from the resealable bag and fry them up (in nothing - not oil or marg...) and throw them in my salad. So I intend on doing this every once in a while. I always add cheese - always....I loooove cheese (addict). And a lot of times I make my own dressing which is nice because it's not processed, but some of the recipes also have a pretty high amount of sugar so it isn't really that healthy. THEN I discovered this beauty...my parents received it as a gift from a lady they know and am I ever glad they did. I LOVE it and use it all the time. I'm really excited to try it on my veggie wraps - I think I'll marinate the veggies and just throw them in my wrap just like that. (no mayo=even healthier!)
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
The ingredients are Water, Spirit Vinegar, Wine Vinegar, Sugar, Salt, Dill, Tarragon, Wort, and Caramel.
Nothing I can't pronounce....nothing horrible....and it's all mixed together and is seriously SCRUMPTIOUS!! LOL
Nutritional Information (per Tbsp) - ZERO calories, ZERO fat, ZERO cholesterol, 200mg sodium, ONEg carbs, and ONEg of sugars. (and zero fibre and protein - and vitamins a &c, calcium and iron...just so I'm not giving only half the information).
I absolutely LOVE this dressing. If you are looking for it - it's not directly in the salad dressing section...a little further past - by the vinegars I think (it's a seasoned vinegar dressing). I paid $5.00 for my first bottle (750 mL) but then found it at Wal-Mart for $3.50 (gotta love Wal-mart!)
Seriously - go try some.....it's delicious!
SERIOUSLY SCRUMPTIOUS RATING: 5 STARS
OVERHAUL...
I absolutely love Thanksgiving...it's such a great preview to Christmas - I love spending time with family and of course I LOVE the food (LOVE LOVE LOVE). It's pretty much the only time of year (that and christmas of course) I get super stuffed. Generally speaking, I despise the feeling of being stuffed to the rim - ugh, it just makes me mad. But Thanksgiving and Christmas are great occassions to let my guard down. So now - instead of 30 lbs to lose, I am confident I have 35. *ack* Hence the overhaul.
We were with Brent's family for Saturday (mine for sunday) and EVERYONE was there. It was so fun! Sarah, our newest sister in law is a *mostly* vegetarian, with the exception of fish, which she eats fairly often. Interestingly, she was just at the dr getting some bloodwork done and the dr was BLOWN AWAY at her results. All of her levels were perfect, including her iron which she mentioned she was a little worried about (simply because of being veg). I'm super impressed.
I truly do love to eat healthy...all the fruits and vegetables - I get excited when my house is well stocked. (that being said - I love eating the *crap* too...have you tried the new Angry Whopper from BK?? oh.my.word. soooo good!!!!) So I'm making a change - a major overhaul....My plan is to not only change our portions but to look at what we're eating as well. Fish is not my favorite but I am committed to making and eating it more. It's not something I hate, so truly I can make the decision to eat it. I'm hoping I'll learn to love it. And since Brooklyn discovered last night that she *loves shrimp now* and ate about 1/4 of a shrimp ring, I'm hoping to cook with it more as well. I always use lots of veggies when I make a meal so thankfully that won't be a huge adjustment. And I will likely throw in bits of chicken or beef in some meals for Brent. But for the most part I'd like to eat vegetarian...I'd say about 80%, but for now that might not be accurate. We'll see.
For lunches my plan is:
Veggie Wraps and CousCous Pitas (recipe to come)
For dinners (and as leftover lunches if successful):
Stuffed Pasta Shells, Risotto with mushrooms and dried tomatoes (Sarah's recipe), Potato Salad, Grilled Veggies, Stir Fry, Burrito enchiladas (soo excited to try these), Lentil Soup (it's getting to be that time of year), Harvest Vegetable Soup, Vegetarian Chili, and Cheezy Broccoli Soup.
A lot of these recipes have come from a book I've had for a while but never really jumped into (although wanted to, just never did. I'm soooo excited to try some of these recipes and hopefully have some more to add to my collection. The book is called *Original Fast Foods* and is really rather fascinating. Check out the website HERE to learn more about eating more *natural* foods (ie not processed) and the health benefits from doing so.
Brent and my brother were watching some documentary the other night - it involved a *mcdonald's diet test* and I'm sure I've seen it before...I'm also pretty sure I don't want to see it again. LOL It was SO gross...The *test subject* LOL started eating mcdonald's for EVERY meal. In just FIVE days he gained TEN POUNDS!!! SICK-O-RAMA Then they showed an animated version of how the chicken nuggets are made/processed....and then showed the ingredients list. OH.MY.WORD. It was about 60 items long....for breaded chicken!!! I don't think we'll be going there for a looooong time *ugh*
So between my usual resolve to do better after spending time with Sarah (I was so excited she brought some recipes for me) and this documentary....I'm pretty pumped to try some new *healthier* recipes. And I'm also finally digging out some recipe books I have on the shelf but haven't really used (Original Fast Foods and Deceptively Delicious).
Brent just left with my long list of groceries - I'm so excited for when he comes back :) We'll see how many of the items he actually buys. hehe
And so - I suppose let's post some recipes :)
We were with Brent's family for Saturday (mine for sunday) and EVERYONE was there. It was so fun! Sarah, our newest sister in law is a *mostly* vegetarian, with the exception of fish, which she eats fairly often. Interestingly, she was just at the dr getting some bloodwork done and the dr was BLOWN AWAY at her results. All of her levels were perfect, including her iron which she mentioned she was a little worried about (simply because of being veg). I'm super impressed.
I truly do love to eat healthy...all the fruits and vegetables - I get excited when my house is well stocked. (that being said - I love eating the *crap* too...have you tried the new Angry Whopper from BK?? oh.my.word. soooo good!!!!) So I'm making a change - a major overhaul....My plan is to not only change our portions but to look at what we're eating as well. Fish is not my favorite but I am committed to making and eating it more. It's not something I hate, so truly I can make the decision to eat it. I'm hoping I'll learn to love it. And since Brooklyn discovered last night that she *loves shrimp now* and ate about 1/4 of a shrimp ring, I'm hoping to cook with it more as well. I always use lots of veggies when I make a meal so thankfully that won't be a huge adjustment. And I will likely throw in bits of chicken or beef in some meals for Brent. But for the most part I'd like to eat vegetarian...I'd say about 80%, but for now that might not be accurate. We'll see.
For lunches my plan is:
Veggie Wraps and CousCous Pitas (recipe to come)
For dinners (and as leftover lunches if successful):
Stuffed Pasta Shells, Risotto with mushrooms and dried tomatoes (Sarah's recipe), Potato Salad, Grilled Veggies, Stir Fry, Burrito enchiladas (soo excited to try these), Lentil Soup (it's getting to be that time of year), Harvest Vegetable Soup, Vegetarian Chili, and Cheezy Broccoli Soup.
A lot of these recipes have come from a book I've had for a while but never really jumped into (although wanted to, just never did. I'm soooo excited to try some of these recipes and hopefully have some more to add to my collection. The book is called *Original Fast Foods* and is really rather fascinating. Check out the website HERE to learn more about eating more *natural* foods (ie not processed) and the health benefits from doing so.
Brent and my brother were watching some documentary the other night - it involved a *mcdonald's diet test* and I'm sure I've seen it before...I'm also pretty sure I don't want to see it again. LOL It was SO gross...The *test subject* LOL started eating mcdonald's for EVERY meal. In just FIVE days he gained TEN POUNDS!!! SICK-O-RAMA Then they showed an animated version of how the chicken nuggets are made/processed....and then showed the ingredients list. OH.MY.WORD. It was about 60 items long....for breaded chicken!!! I don't think we'll be going there for a looooong time *ugh*
So between my usual resolve to do better after spending time with Sarah (I was so excited she brought some recipes for me) and this documentary....I'm pretty pumped to try some new *healthier* recipes. And I'm also finally digging out some recipe books I have on the shelf but haven't really used (Original Fast Foods and Deceptively Delicious).
Brent just left with my long list of groceries - I'm so excited for when he comes back :) We'll see how many of the items he actually buys. hehe
And so - I suppose let's post some recipes :)
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