Wednesday, November 11, 2009
And if I get the courage to do it, when I hit my goal weight I will post before and after pictures. HAHA! Oh dear!
Tuesday, November 10, 2009
- 10 oz. butternut squash, peeled and cubed
- 1/2 onion, sliced in rings-doesn't matter what type of onion-use your fav
- 2-3 Tablespoons olive oil
- dash of thyme, or italian seasoning
- 2-3 Tablespoons cilantro, chopped
Preheat oven to 375. Lay butternut squash, and onion on a cookie sheet. Drizzle with olive oil and seasoning and toss lightly to coat. Roast in oven 20 minutes, checking and tossing occassionally. When onions and squash begin to brown take them out and toss with chopped cilantro. Eat up!
Tuesday, November 3, 2009
After that the next time I went to the store and I bought 8. This time I just cut the little end off, which gets all of the outer leaves off, then quartered them and steamed them about 10 minutes and just salt and peppered them. They turn a really bright beautiful green and are quite tasty.
So, go forth my friends and pop them into your cart next time you are at the store. I double dog dare ya!
Monday, October 26, 2009
- 2 Cups dried chickpeas (do not used canned!)
- 3 T olive oil
- 2 celery stalks with leaves, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 12 fresh sage leaves, finely chopped
- 8-10 garlic cloves, crushed
- 1 15 ounce can diced tomatoes
- juice of 1/2 lemon
- salt and pepper to taste
- broth (vegetable or chicken)
Soak Chickpeas overnight. Pick through them discarding any funky ones, rocks, etc and put in a large bowl. Cover with water by at least 2 inches and cover overnight. Rinse and drain chickpeas. Place them in a large pot and cover by 2 inches with water and bring to a boil. Skim the white froth that rises until clear. With the lid tilted cook on med/low at least 1 1/2-2 hours or until chickpeas are soft.
Drain, reserving the liquid (if you don't have much don't worry-that is what the broth is for). Take 3 cupfuls of chickpeas and puree them with 2 cups of reserved liquid (or broth). Set pureed and non pureed aside.
I pureed the celery and herbs together in my cuisinart. Helps bunches. Heat oil in same pot and add celery and herbs. A minute later add the garlic. As soon as the garlic becomes aromatic add the chopped tomatoes and saute together for a few minutes. Add the remianing whole chickpeas and stir to coat them in the sauce for 3-4 minutes. Add at least 1 1/4 cups reserved liquid (or broth). Cover and simmer for 20 minutes.
Stir in the pureed chickpeas with their liquid, cover, and simmer for 15 more minutes, stirring often. Add the lemon juice and if you need, dilute the soup with more broth until you reach your desired consistency. Enjoy!
Wednesday, October 14, 2009
- 2 Tbs. olive oil
- 1 yellow squash
- 3/4-1 portobello mushroom
- 1 can stewed tomatoes
- 1/2-1 red onion
- 2-3 cloves garlic
- salt and pepper
- 8 oz. whole wheat pasta, cooked
- parmesan cheese
In a skillet over medium high heat add 2 Tbs. olive oil, garlic, and onion. Just before "browned" add in mushrooms. Cook about 1-2 minutes then add in yellow squash. I pretty much will gag if my squash is over cooked, so I don't add it in right away. Cook 2 minutes then add in stewed tomatoes, seasonings and cook 3-5 minutes bringing just back to a boil. Serve over cooked pastaand top with parmesean cheese. Serves about 2. Yum-ola!
Tuesday, September 29, 2009
You could put whatever you want on these, but I just layered a little low fat vegetable cream cheese spread, cucumbers, red onion, avocado, tomato, salt and pepper, and balsamic vinegar.roll it up and eat it up! Delicious!!
Friday, August 28, 2009
So, I cut the cabbage I got right in half and felt inspired to whip it up with some yakisoba noodles I had gotten from the grocery the day before. Now, don't get your hopes up. It isn't totally interesting, but not something I would normally do, so hang in.
Soba Noodles and Cabbage
- Soba Noodles (the ones I picked up had a little spice pack with them)
- 1/2 head of cabbage
- 1-2 cloves garlic chopped
- 2 T sesame seed oil
- 1/4-1/2 cup veggie broth (my lids are not air tight, so I need a little extra)
- 2 T soy sauce
So, chop up your cabbage roughly. I just did rows one way then the other. Heat pan on med high and add sesame oil and garlic (I find my garlic does better heating WITH the pan rather than throwing in to the dogs). When garlic becomes fragrant add in cabbage and toss around about 1 minute. Add soy sauce and veggie broth and cover for about 12 minutes. While that is cooking away in a seperate pan cook the soba noodles. I just followed the instructions right there on the package. Throw the cabbage over the noodles and let 'r rip!
Friday, August 21, 2009
- 3 zucchinis from the store or 1-2 from your garden
- 1-2 Tablespoons italian seasoning
- salt and pepper
- olive oil spray
- 2 cups spaghetti sauce
- 1 cup ricotta cheese
- 1 egg
- 2 teaspoons dried basil
- 1/2 C breadcrumbs
- 1 cup mozzarella cheese (or soy or rice cheese)
- sprinkle of shredded parmesan cheese
Slice your zucchini long ways so they resemble long lasagna noodles. Lay on a cookie sheet that has been lightly sprayed with olive oil. Sprinkle with salt and pepper and italian seasonings. Roast in the oven at 425 for 15-20 minutes, flipping halfway through. While that is roasting mix together ricotta, egg and basil. When zucchini is finished layer in an 8 x 8 nonstick pan as follows: couple spoonfuls of spaghetti sauce on the bottom, 1 layer zucchini, sprinkle with breadcrumbs, ricotta, spaghetti sauce, cheese, zucchini, sprinkle of breadcrumbs, ricotta, spaghetti sauce, cheese and top with parmesan. Bake at 350 for 35-40 minutes, until cheese is melted and starting to get all brown and bubbly. Enjoy!
You can also serve this with salad and whole wheat pasta to make it a complete meal. Then maybe your husbands will eat it. Good luck!
Friday, August 14, 2009
Portobello Mushroom Sammie
- 1 roll (yeah, I used a yummy cheesy roll. You can go whole grain), toasted
- 1 large portobello mushroom cap
- 1-2 Tbs. balsamic vinegar
- 1-2 Tbs. light mayo
- salt and pepper to taste
- 1/2 roma tomato, sliced
- 3-4 Tbs. fresh cilantro
- garlic powder or Mrs. Dash Garlic and Herb blend
- 1-2 leaves iceberg lettuce
So, in a small grill pan lightly spray with cooking oil, then place muchroom in cap down and grill 4-6 minutes. Turn over and drizzle with balsamic vinegar inside the cap and grill another 4 minutes. While you are grilling spread mayo on the roll. Add tomatos, salt and pepper, Mrs. Dash Garlic and Herb blend, lettuce and cilantro. When the mushroom cap is done place on the lettuce and top with the roll. Oh, man it's a good one!!
Wednesday, August 12, 2009
Orange Avocado Salad
- Bibb lettuce and spinach-use your judgement. You have made salad before
- 4-6 oz. sliced almonds
- 1 can mandarin oranges
- 3-5 green onions
- 1 avocado-not too ripe, not too not ripe :)
- Honey mustard dressing
- balsamic vinegarette
I like to make this bad boy on a platter and layer it in nice sections for affect and then mix it all up after everyone has ooh-ed and ahh-ed over it. I forgot to snap a picture of it before I did that, so, for that I am sorry. I could say it will never happen again, but I would probably be lying.
Okay, so lay the lettuce and the spinach across the platter. Then put the green onions right down the middle the short way, then the avocado on one side and the mandarin oranges on the other and the almonds sprinkled across the top. Set the two dressings to the side for people to choose their pleasure. I actually like a little of the two dressings together on the salad-I know, I am wierd. Whatever.
Strawberry Romaine Salad
- 2 heads romaine lettuce, chopped
- 1 pint strawberries, quartered
- 1-2 cups monterrey jack cheese
- 1 package candied walnuts (these are sometimes hard to find. Emerald Nuts makes them.)
- Balsamic vinegarette
Layer in a glass bowl for affect and set dressing on the side. You don't want it to get soggy. Ciao.
Greek Pasta Salad
- 16 ounces whole wheat spaghetti (or if they only come in 13 or 14 oz. packs that's cool too)-what's up with that anyway? Pay more, get less, stay healthy. There is definately something wrong with that!
- 1 can black olives, drained (you can use kalamata if you want, but eww. I don't like 'em.)
- 1 pint grape or cherry tomatoes, quartered
- 1 can quartered artichoke hearts, drained
- 1/4 cup shredded parmessean cheese
- feta-as much as your little heart desires
- caesar dressing-again, as much as your little heart desires
Cook the pasta according to package, drain and rinse with cold water. Add next 4 ingredients, mix. Add in caesar dressing and mix. Sprinkle feta on top just before serving. Eat and enjoy!
Wednesday, August 5, 2009
Volleyball Pasta Salad
- 1 lb. penne pasta
- 1/2-3/4 cup mayo
- 1/2-3/4 cup poppyseed dressing
- 1 can black olives, drained and halved
- 4 string cheese, sliced into 1/2" pieces
- 1 can mandarin organes, drained
- 1 can quarted artichoke hearts, drained
- 1 can baby corn, drained and chopped
Cook penne according to package, drain. Rinse in cold water, set aside. Mix in a small bowl the mayo and poppyseed dressing. Pour over top of pasta and mix together. Add in everything BESIDES mandarin oranges and give it a good stir. Then add in oranges and toss lightly. Chill and serve.
Sunday, July 26, 2009
Wednesday, July 22, 2009
Simple Cole Slaw
- 1 1/2 pounds shredded cabbage (with carrots if you're feeling brave)
- salt and pepper to taste
- 2/3 cup sugar
- 1/3 cup cider vinegar
- 1 cup whipping cream (not whipped)
He said he soaked the mesquite wood chips in water in a pan on the grill and then the other half of the grill was off so the ribs were not under direct heat. Then he filled a squirt bottle with 1/3 cup BBQ sauce and the rest water and he just kept spraying them every 5-10 minutes of so. He cooked them about 3 hours. I have never seen him last that long doing anything! He belongs in Texas! He is officially my grill master.
Wednesday, July 15, 2009
I digress-So last night I made Mongolian BBQ with rice and it was tasty! I sort of followed pioneer woman a bit, but made some tweeks to it.
I used onions, peppers, mushrooms, garlic, baby corn, and sugar peas (they really added some color to the otherwise bland picture). Oh, and I used shrimp. That was yummy!
So I started out by cutting all the veggies up. It makes it way easier to just throw it all in. Here we go:
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 carton mushrooms, sliced
- 2 cloves garlic, pressed
- sprinkle of ginger (I used jar, but I am sure fresh is better)
- 1 regualr can baby corn, chopped
- couple handfuls of sugar snap peas, whole
- 1/2-1 pound shrimp-marinade in soy sauce and sesame oil drizzled over the top no more than 20 minutes ahead. It gets mushy if you marinade too long. And I had precooked shrimp so really they were just thrown in at the end to be warmed up
- 1/2 cup soy sauce
- 1 T sugar
- 1/2 cup vegetable broth (any broth will do but I'm on a mission!)
- 2-3 Tablespoons peanut oil
- Splash of rice vinegar
- 3/4 cup cilantro, chopped (you can use more or less, but this adds a taste that you cannot leave out!)
- chopped peanuts
Heat up your skillet on high heat with 2 Tablespoons peanut oil. Throw in your onion and garlic and when almost brown add bell pepper. Stir around a bit then add mushrooms, baby corn and sugar snap peas. Give it a few good stirs. Now you are thinking it is really dry so let's sauce it up a bit. Add in the soy sauce and sugar and give it a good stir coating all the veggies. Then add the broth and rice vinegar. Reduce the heat and let it boil on low for about 10 minutes. This was when I added in my already cooked shrimp. Remove from heat and right before serving stir in the cilantro. You can even add chopped peanuts to the top and you will be in heaven!
I served it over cooked brown rice, but you could use whatever tickles your fancy!
Friday, July 10, 2009
Homemade Pinto Beans
- 1 pound dry pinto bean
- baking soda (1/2 Tablespoon)
- water (lots and lots)-I'll explain
- spices of your choice (I used garlic, onion and cilantro)
So you can either soak them overnight (which is best, but I can't ever remember so I go with the quick soak method). Put all the beans in a 5 quart pot (make sure you look through them and take out all the wierd ones and rocks and stuff) and cover with water and inch over the beans. Bring to a boil and do so for 4 minutes. Add a little baking soda to them (takes the "gas" out-if you know what I mean-beans beans, the magical fruit, the more you eat the more you...oh you get the idea). Turn heat off and let sit covered for about 2 hours (oh don't you roll your eyes. Like you have to do anything while they are just sitting there!). Then about 2 hours before you want to eat them drain them, rinse them and then fill the pot again about an inch or two above the beans. Bring to a boil then reduce heat to medium/medium low and leave the cover tilted to vent. Mash with a masher thingy (see photo) or use a blender. Add the spices you ever so desire and devour!
We also had these yummiest homemade tortillas. I didn't make them but they are packaged uncooked so you just throw it on a skillet for a 1/2 minute and voila! They are so yummy and thin, so you aren't filling up on flour paste-you can eat more beans! They are really light and they are super delicious. I found these at Wal-mart (evil store) in the refrigerated section (like by the refrig bagels and rolls and stuff) but I also just saw them at Costco too. Sorry all my Wyoming pals. You loose out there.Check out your local super market and see if they carry them. They are worth the hunt to find.
Thursday, July 9, 2009
Here is a recipe...sort of
Parmesan Crusted Tilapia
- 1/3 cup season bread crumbs
- 1-2 Tablespoons grated parmesan cheese
- sprinkle of garlic powder
- sprinkle of italian seasoning
- pinch of rosemary (man that smelled good comin' from the oven!)
- 1-2 Tilapia fillets
Preheat oven to 450. Mix all dry ingredients together in a wide bottomed bowl. Lightly spray tilapia with EVOO on both sides and coat with the bread crumb mixture. Place in an 8x8 non-stick pan and bake about 12 minutes (10 minutes per inch of thickness-not per side!).
This stuff is the best find I've had in a long time!! I got it from Oliviers & Co. (you can order online) and it is seriously delicious! The olive oil is pressed with basil (not infused) so it is really flavorful! and the Balsamic Vinegar is mouth-watering good! It is thick and almost like a syrup so a little goes a long way. I used these on my salad and it was to die for!I just thought this salad looked so pretty with the spices dusting the top of it. I visited a spice store in Arvada (Penzeys Spices) while we were in Colorado and they had some of the yummiest stuff! This spice was one of the ones I picked up and it is great on a salad! There are shallots, chives, garlic, onion and green peppercorns in this one (Fox point). It was a great addition to the salad.
The sweet potatoes I just diced and topped with a little Mrs. Dash Onion & Herb seasoning and heated in the microwave.
I will try to do better with the recipes. Promise!