Thursday, December 7, 2006
1 bunch swiss chard, chopped
2 tablespoons olive oil
2 cloves garlic, minced
salt to taste
red pepper flakes to taste
Heat olive oil in large saute pan. Add garlic and cook until fragrant. Do not let the garlic burn!! If tough, add the chopped stems of the chard first and cook for a couple of minutes. Add chopped greens, salt, and red pepper flakes and cook until wilted, stirring occasionally. That's it!
Sunday, December 3, 2006
2 cups water
1 cup rolled oats
2 tablespoons seedless raisins
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
(1/4 teaspoon cinnamon, omit allspice and ginger)
1 banana, peeled and sliced (or 1 apple, peeled and cubed, or 1 pear, peeled and cubed)
1/3 cup almonds
1/3 cup dairy or non-dairy milk, such as soy or almond
2 tablespoons maple syrup
In a medium saucepan, bring water to a boil. Pour in oats and add raisins and spices. Also add apple or pear, if using.
Reduce heat and simmer, 7 to 9 minutes. Stir in banana, milk and maple syrup. Serve hot.
3 cups vegetable broth
2 cups uncooked couscous
1/2 cup raisins or currants
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 small tomato, chopped (1/2 cup)
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
1/3 cup crumbled feta cheese
1. Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat.
2. Cover and let stand about 5 minutes or until liquid is absorbed; stir gently.
3 Sprinkle each serving with cheese.
Saturday, December 2, 2006
Combine the following in a food processor:
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted (be sure that it isn't too hot when you mix it into the batter so as not to cook the egg)
1 1/2 tablespoons sugar
Pinch of salt
Place in a bowl covered with plastic wrap and refrigerate overnight for breakfast the next morning or let stand for at least 30 minutes. This allows the gluten to relax, and the batter will hold together better when cooking.
Use a non-stick crepe or omelet pan over medium heat. You'll know the pan is hot enough when you drop droplets of water on the pan and they bubble and evaporate after a couple of seconds. Use a ladle with measurements to measure slightly under 1/8 cup per crepe. Before pouring the batter on the pan, lightly butter by rubbing with a stick of butter. Lift pan off heat, pour batter and swirl the pan to evenly distribute the batter. Allow to cook until edges begin to lift away from the pan. Use a spatula or fingers to flip the crepe and cook on the other side for a few seconds.
I piled all the crepes on a plate and let my husband choose his fillings. This recipe makes 8-12 crepes depending on size and thickness. The crepes refrigerate and freeze well.
Happy crepe making!
Sunday, November 26, 2006
I had to post what we had for dinner tonight. This is a recipe from Cooking Light with a few modifications. I added 6 oz. of spinach to the black bean mixture and used fresh salsa rather than jarred salsa. It wasn't bad!
6 ounce package baby spinach
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Add spinach and cook until spinach is wilted. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the goat cheese.
Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.
What do I hope to do? I was complaining to my husband this morning, while building the weekly menu, that I have a hard time finding good, healthy vegetarian recipes with basic nutrition information that falls into the expected American food pyramid for food consumption. We subscribe to Cooking Light as a gift from my parents, but 95% of the recipes are NOT vegetarian, and the ones that are vegetarian always seem to consist of the same recipes....pasta, cheese, pizza, stir-fry's.... Much of the time, the recipes include a lot of mushrooms and onions, things we try to avoid when following a somewhat Ayurvedic diet. So, I hope to accumulate a base of recipes that are Vegetarian/Pescetarian in nature, that are healthy, healing, and make one feel good! My husband suggested that I start a magazine...and this seems to be the second best thing!
In addition to the above, I hope that this blog helps me cultivate my creativity and helps me move away from recipes and towards my own palate for what tastes heavenly. I hope that people read it, that it is useful to those reading, and that those reading will help me out by posting their comments.
Thanks and talk to you soon!