Plus, this gave me an opportunity to use my *new* blender. My parents gave me a blender/food processor combo about 3.5 years ago (I think) for Christmas. They share a base, but have different tops. Since then I have used the food processor tons of times, my general favorite thing to make being hummus. However, I had never actually pulled the blender portion out. Now I feel a lot better about it. I swear I usually don't wait that long to use gifts... the week the infamous pasta roller shows up I plan to make something special :)
In other conversational news... this was the first time I actually used raw ginger in a recipe. I usually sub ground ginger, skip it, or just skip the recipe in the first place. I think am closing in towards having cooked with most of the veggies at our little Kroger save the greens.
1/2 cup peanut butter
2 1/2 tsp sesame oil
1 tbl rice vinegar
2 tbl soy sauce
3 tbl honey
3 cloves garlic, chopped
1 tbl minced ginger
1/4-1/2 cup copped cilantro
1/2 cup vegetable oil
1/4 tsp salt (or to taste)
1-3 tsp siracha chili sauce
2-4 tbl water (as needed to make dressing-y)
6 cups chopped Nappa Cabbage/Savoy Cabbage, or some other greens
1 red pepper, sliced
1 yellow pepper, sliced
1/2 red onion, thinly sliced
1 cucumber, sliced or chopped
Handful of baby carrots, julienned
1 box whole wheat linguine
Combine all dressing ingredients in blender and mix. Set to side and chill
Cook linguine until al dente. Rinse in col water. While linguine is cooking chop vegetables.
Toss dressing, pasta, and veggies and serve!
Awesome! It doesn't taste like I remember Lulu's tasting, but i could still have dreams about this. I'm sold on OBB! About the only problem i see is that it feeds a bunch! I knew it would be more than a meal or two when I looked at it, but I was dumb enough to think I didn't need to halve (or quarter) it. Really, since the dressing is the super star of this meal, you could make a pretty good meal out of just the veggies and the dressing without the noodles, but what fun would that be? So, anyone want to come over for dinner tomorrow or Tuesday? You can see the super awesome yellow kitchen in person!!
Olive oil spray
1 Can refrigerator pizza dough
3 Cloves garlic, minced
1 Green pepper, chopped
1/4-1/2 red onion, thinly sliced
First, spray the surface of a baking sheet with olive oil. Roll out the pizza dough to the desired thickness and spray the surface with olive oil again. Bake at 400 (or temperature on can) for about 7 minutes.
Pull the pizza out of the oven and start topping. I put the minced garlic down first, followed by peppers and onions. The spinach took the place as the top veggie. Spread the feta over the spinach. Top with dill, oregano, salt, and pepper to taste. Finally, sprinkle with lemon juice.
Bake for about 8 minutes longer and enjoy!
Winner! This was excellent, definitely one to enjoy again. I adore dill and feta, making this a yummy combo! Plus it was pretty darn healthy. I thought that the lemon brought out the dill and oregano and made it pretty darn tasty!! Warning, since there isn't a lot of cheese (its really more of a flatbread...) the toppings like to slide here there and everywhere.
2 tbl oil
1 onion, minced
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp cayenne pepper powder
2 cups vegetable broth
1 small can crushed tomatoes (undrained)
2.5 cups water
1 cup uncooked brown rice
1/3 cup dried currants
In a nonstick pan cook oil, cumin, cinnamon, cayenne, and onion over medium heat. This will seem like aromatherapy.
Add lentils and vegetable broth. Bring to a boil, cover, reduce heat, and simmer about 20 minutes.
Add tomatoes and juice, water, rice, and currants. Bring to boil, cover, reduce heat, and simmer for about 40 minutes until rice is tender. Serve with feta sprinkled on top. Makes 4 servings
Since this was lunch it went from pan to Tupperware. Don't you love my beautiful picture that was taken at my desk the other day! Thank you camera phone. I was a little worried about this one. When I finished cooking it I took a little tidbit as a taste test and it seemed like the cayenne was a bit much for me. Since this was not the first time I had this reaction recently, I decided I might need to a) buy new cayenne -- perhaps mine has increased in heat with age, or b) start using reduced amounts of cayenne in recipes again -- I used to do this when I had full on yankee tongue after growing up in the salt house. Turns out, it was ok. Perhaps the heat was just actual heat from the stove :) Or maybe the cayenne mellowed in the fridge. Either way, this was a total winner and repeat worthy. The lentils and rice were really filling -- I could barely finish it. The currants and tomatoes gave it nice texture and I loved the sweet/savory combo of cinnamon and currants/onions and cayenne. I really can't say enough about this one!
I can also say that now, not only do I feel totally comfortable cooking/eating lentils, but I no longer fear currants. I actually lost the fear over Christmas when Dad made lemon-currant coffee cake from grandma's recipe (Dad, if you are reading this I need her recipe). Until then I had major currant fear. I thought they were some sort of gross icky dried fruit that i associated with fruit cake and nothing else. Then padre let us in on a secret, they are just little raisins. Mystery solved. New food for the cupboard :)
2 1/4 cups vegetable broth and/or water
1 tsp all-purpose seasoning
1 cup brown rice
Egg substitute equivilent to three eggs
12 spears, asparagus trimmed to about 1/4 in. pieces
1 cup chopped artichoke hearts
2 medium plum tomatoes, thinly sliced
1 cup half and half
1 cup shredded swiss cheese
1/4 tsp pepper
1. Cook rice according to directions, using water and broth. After cooking rice, place in a bowl in fridge for about 10 minutes to cool off. Mix cooled rice with your seasoning of chioce and egg subsitute equivilient to one egg.
2. Spray bottom and sides of deep dish pie pan with vegetable oil spray. Pat rice mixture onto bottom and sides of the pan to make crust. Bake at 400F for about 7 minutes until rice is golden brown.
3. Layer asparagus, artichokes, and on crust.
4. Mix substitute equivilent to two eggs, half and half, pepper, and 3/4 cup cheese together. Pour over the veggies. Place tomoatoes on top of quiche. Push down to partially cover with egg mixture. Sprinkle remaining 1/4 cup of cheese over quiche. Bake at 325F for about 45 minutes until egg mixture in center is set and does not jiggle.
I added black beans and used the super fiber reinforced tortillas that I get from the Fresh Market. This was definitely yummy! I'm not always a huge fan of cilantro, but this hit the spot. I'm not actually sure the beans were needed, especially since i used the aforementioned tortillas. This was definitely high on the yum meter anyways. I look forward to eating leftovers tomorrow.
It really is amazing how the meatless thing works out. I love the fact that its got me new vegetables, eating beans, and feeling good. Post Lent, I would like to try to do the Meatless Monday thing. I think it will be AWESOME when Farmer's Market Goodies start to come in!
1 onion, coarsely chopped
5 cloves garlic, minced
2 medium zucchini
1 cup frozen corn
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
olive oil spray
2 cups grated cheddar-jack cheese
1. Preheat oven to 400F. In a large skillet heat 3 tbl oil over medium heat. Cook onion and salt, stirring occasionally, until softened. Add garlic, cooking for about 1 minute.
2. Cut zucchini in half lengthwise and slice thinly. Add zucchini and corn to skillet. Cook, stirring occasionally until zucchini is soft and corn has thawed. (I added beans at this step, but I would hold off to step 3 next time)
3. Remove from heat. Stir in cilantro and beans.
4. Spray one side of two tortillas with oil. Place tortillas oil-side down on a baking sheet and top with 1/2 filling apiece. Cover each tortilla with half the cheese. Top with remaining two tortillas. Spray with oil and press down with spatula to seal.
5. Bake for about 10 minutes until cheese is melted and quesadillas are golden brown. Remove from oven and slice. Makes 4 meal-size servings or a bunch of appetizer-y goodies.
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
10 oz package chopped spinach, thawed and dried
1 1/2 cup colby jack or mexican cheese
4 oz can of diced green chiles, drained
4 green onions, chopped
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
dash cayenne pepper
20 eggroll wrappers
Combine everything except the eggrolls and mix well.
Place about 1/4 cup of mixture on top of an eggroll wrapper.
Wrap eggrolll up. Roll one corner towards center. Continue rolling and fold sides over center. Wet final corner and roll up to seal. This recipe should make about 20 eggrolls in this manner.
4 cups chicken stock
1/2 box whole wheat pasta
1 can cannellini beans, rinsed and drained
28 oz can diced tomatoes
fresh baby spinach
salt, pepper, and your favorite italian herbs to taste
Cook pasta according to box. Combine stock, cooked pasta, beans, and tomatoes in large stockpot. Bring to boil and allow to simmer for a few moments until beans and tomatoes are cooked through. Stir baby spinach into soup and allow to wilt. Season as desired and serve.
This was ok. I didn't add enough of my favorite hers and spices (i used a tuscan herb mix i had on hand), so it was a little bit bland. However, it was certainly filling between the beans and whole wheat pasta.
4 garlic cloves
medium onion, diced
2 carrots, sliced
1 sweet pepper, diced
1 stalk celery, diced
2 small zucchini, diced
2 cups cabbage, shredded
2 cups broccoli florets
2 cups cauliflower florets
6 cups vegetable/chicken broth
2 tbl parsley, chopped
1/2 tsp salt
1/4 tsp pepper
Combine vegetables, broth, thyme, and garlic in large stockpot. Bring to a boil and simmer for about 10 minutes. Add parsley, salt, pepper, and the juice of a lemon.
This was pretty ok and fairly filling considering that it is essentially calorically non-existent. I can see why its a 'staple' of weight loss in weight watchers. The recipe called for swiss chard, but alas our kroger was without so i bumped up the rest of the veggies accordingly to account for the missing chard. I also used a green pepper instead of red -- red would have made it even more visually appealing. WW claims that this makes 12-1 cup servings. Personally, if this is the main portion of the meal I, needed 2 cups and a fresh multi grain roll with some sort of fat product on it. I've got some of it stored up in the freezer for a soupy day :)
1/2 cup italian dressing
1 tsp dried rosemary
1/2 tsp dried oregano
1 large eggplant
1 oz can tomato sauce
pepper to taste
1/2 cup grated mozzarella cheese
Combine italian dressing, rosemary, and oregano. Meanwhile slice eggplant in 3/4 in. slices.
Place eggplant and dressing mixture in a baggie or bowl and mix to cover. Allow to sit for 1 hr to marinate.
Preheat Broiler and place eggplant on a baking sheet. Broil 5 minutes per side until browned.