Sun- Peanut Salsa- Washington Post I did not post this recipe- it was not for us although I found a few other peanut salsa recipes that might be worth checking out.
Black Bean Quesadillas- Vegetarian Sandwiches
salad
Mon- Salsa del Sol- Cl
pasta
salad
Tues- Red Beans and Rice- AYIAVK
steamed kale
salad
Wed- South of the Border Paella- Rebar
steamed kale
salad
tortilla chips
Thurs-out- Italian
Fri-out-Thai
Sunday, October 21, 2007
Sunday, October 14, 2007
Menus for this week
Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale
Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me
Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards
Monday
lunch Pike Market Salad with walnuts (but not the cheese!) from Cooking Light
dinner- Black Beans and Rice, romaine salad, steamed kale
Tuesday
dinner- Black Eyed Pea Patties with Garlic Pepper Salsa from Oct 07 Cooking Light, served on a bun for DH and over a bed of finely chopped romaine for me
Thursday
dinner- leftover Mixed Vegetable Coo-Coo with Tomato Sauce from Oct 07 Cooking Light, steamed collards
Chocolate Chip Cookies
I made Dreena Burton's Chocolate Chip Cookies from Vive le Vegan and they are delicious! They taste like chocolate chip cookies- yum! I used Trader Joe's turbinado sugar which didn't fully dissolve but left a fun crunch in the cookie.
5 flamingos!!
I'm wondering about adding some bourbon to these...........
5 flamingos!!
I'm wondering about adding some bourbon to these...........
Back with a yummy salad and chocolate chips cookies
Now that the school year has settled, I'm back to the blog. I still need to work through organizing the recipes. DH has started to eat much more vegetarian which has made planning and cooking meals both easier and harder. Easier, well because it's back to one meal cooking. Harder because I'm more restricted in choices for the meals. I am very pleased that he is eating less meat and he seems pleased with his choice.
Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.
The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).
Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray
Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled
To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.
To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.
To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.
Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005
Monday at work is Salad Club or "The Salad Spinners" as DH has named it. I made Cooking Light's Pike Place Market Salad. I made some changes including using a smaller pkg of herb salad mix and adding some mixed baby greens. I served the walnuts and cheese on the side to account for various dietary needs. I had some frozen blueberries picked back in June that I am thawing and will mix in at the last minute.
The salad calls for herb salad mix, which can be found prebagged in the supermarket, or use any combination of lettuces and herbs. Any fresh cherry or berry (blackberries, blueberries, etc.) will do nicely. The dressing and caramelized walnuts can be made a day ahead (store the nuts in an airtight container and the dressing in the refrigerator).
Walnuts:
1 tablespoon sugar
3 tablespoons coarsely chopped walnuts
Cooking spray
Dressing:
1/2 cup apple cider
3 tablespoons water
1/4 teaspoon cornstarch
1 tablespoon finely chopped shallots
1 tablespoon champagne vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
8 cups herb salad mix
2 cups berries and/or pitted sweet cherries
1/4 cup (1 ounce) blue cheese, crumbled
To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces.
To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool.
To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and walnuts. Serve immediately.
Wine note: This market salad is a kaleidoscope of bold flavors and compelling textures, from the berries to the caramelized walnuts to the crumbled blue cheese. It needs a powerhouse of a wine to match it all: Walla Walla Village Gewürztraminer 2003 (Walla Walla, Washington; $16). It's sassy with bright tropical fruit flavors (a great counterpoint to the saltiness of the cheese), a citrusy edge, and loads of spice. -Karen MacNeil Yield:
4 servings (serving size: 2 cups salad, 1/2 cup berries, 1 tablespoon cheese, and 2 1/4 teaspoons walnuts)
Cooking Light, JUNE 2005
Friday, August 17, 2007
Red Lentil Patties with Cilantro Sauce
This comes from the Healthy Hedonist and is similar to but different enough from the Red Lentil and Chickpea Burgers. I made this wed and as usually happens with Myra Kornfelf recipes about ate it all before it even got to the table!
I rec doubling the sauce. DH thought that the bean mixture (before shaping into patties) would make a great dip with some added seasonings- either curry for an indian and a bit unusual dip or mexican/hot pepper seasonings.
Red Lentil Patties with Cilantro Sauce
Healthy Hedonist
1 cup basmati rice (I subbed Red Bhutanese rice as she suggested)
1/2 cup red lentils
4 cups water
1/2 teaspoon ground tumeric
3/4 teaspoon salt
2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee (I used sesame oil)
1 teaspoon whole cumin seeds
2 cups finely diced onions
1/4 teaspoons hot red pepper flakes
1/4 cup arrowroot powder
Cilantro Sauce- recipe follows
Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes. (This took closer to 25- I wonder if its because I used the Red Bhutanese rice. It still looked kinda soupy but the recipe worked great anyway.)
Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and saute until fragrant, 1 minute. Add the onion and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl and let it sit until cool enough to handle, about 20 minutes.
Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and saute until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, drizzled with the Cilantro Sauce.
Cilantro Sauce
2 tablespoons fresh lemon juice
1/4 cup unsweeten coconut milk, stirred before measuring
1 jalapeno chile, stemmed and seeded
1 garlic cloveone 1-inch piece fresh ginger
1 cup chopped fresh cilantro
Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 5 days.
I rec doubling the sauce. DH thought that the bean mixture (before shaping into patties) would make a great dip with some added seasonings- either curry for an indian and a bit unusual dip or mexican/hot pepper seasonings.
Red Lentil Patties with Cilantro Sauce
Healthy Hedonist
1 cup basmati rice (I subbed Red Bhutanese rice as she suggested)
1/2 cup red lentils
4 cups water
1/2 teaspoon ground tumeric
3/4 teaspoon salt
2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee (I used sesame oil)
1 teaspoon whole cumin seeds
2 cups finely diced onions
1/4 teaspoons hot red pepper flakes
1/4 cup arrowroot powder
Cilantro Sauce- recipe follows
Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes. (This took closer to 25- I wonder if its because I used the Red Bhutanese rice. It still looked kinda soupy but the recipe worked great anyway.)
Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and saute until fragrant, 1 minute. Add the onion and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl and let it sit until cool enough to handle, about 20 minutes.
Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and saute until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, drizzled with the Cilantro Sauce.
Cilantro Sauce
2 tablespoons fresh lemon juice
1/4 cup unsweeten coconut milk, stirred before measuring
1 jalapeno chile, stemmed and seeded
1 garlic cloveone 1-inch piece fresh ginger
1 cup chopped fresh cilantro
Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 5 days.
Saturday, June 30, 2007
This weeks menus
DH was out of town so it was just me this week.
Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.
Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.
Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!
Wed- Giant salad and leftover steamed greens.
Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.
Sun- we golfed so dinner was out- pizza from a local chain- first time I had pizza from there since going almost vegan. I had the veggie with no cheese and it was very good! DH had the cheeseburger pizza.
Mon- giant salad with lots of veggies from my csa box and two new greens from the farmer at the next table- boma and water greens. Both were excellent in the salad and steamed. I liked the sweetness of the water greens better fresh and the complex flavor of the boma steamed. Brushetta- homemade tomato topping, Tomato Pomadoro, over the semolina bread.
Tues- Breakfast was a radish sandwich. I golf 18 holes and walked so Chinese for dinner tonight. Hunan Bean Curd- yum!
Wed- Giant salad and leftover steamed greens.
Thurs- Sauteed yellow squash with tempeh bacon for lunch and then Roasted Cauliflower, Wild Mushrooms, and Chickpeas with Horseradish Creme for dinner. The Horseradish Creme was also good on the last of the leftover Semolina bread.
A great rice salad
This is perfect for summer picnics, pot lucks at work or in the neighborhood, or just a great side for dinner. I love the asian flavors and its easy to play with. I've used edamame or green peas in place of the green beans (and I always almost double the green beans!) and brown basmati rice instead of plain white. For the brown rice, I just add a smidge more seasonings. This has been a tried and true for many years and I still love it.
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
5 flamingos for everything!
Cashew Rice Salad
Beyond the Moon Cookbook
1 1/2 cups basmati rice
1 tablespoon canola oil
2 heaping tablespoons peeled and minced fresh ginger
1/2 cup finely chopped carrot (1 medium carrot)- tg for pampered chef's chopper!
2 cups diagonally sliced green beans (1/2 pound)
1 large red bell pepper, seeded and cut into thin, 1 1/2-inch-long slices (1cup)
5 scallions, diagonally sliced
1/4 cup minced fresh cilantro
3/4 cup coarsely chopped roasted cashews (I add more- dh is fond of cashews)
3 tablespoons tamari or soy sauce
3 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon salt (I omit this)
Cook the rice and then place in a medium or large-sized bowl.
Heat the oil in a skillet over medium heat. Saute the ginger, carrot, and green beans, adding 2 tablespoons of water after a minute of two. After 2 to 3 minutes more, stir in the red bell pepper, and continue to cook until the beans are just tender, 2 to 3 minutes.
Stir the sauteed veggies into the rice along with the scallions, cilantro, and half the cashews.
Whisk the tamari with the sesame oil, vinegar, and salt. Stir the dressing into the salad. Garnish with the remaining cashews, and serve at room temperature.
6 servings
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