Tuesday, September 30, 2008

Sweet Potato Curry with vegetables


This one is also vegan!


1 can coconut milk
2 T yellow curry paste (red works too!)
1 T brown sugar
1 tsp. turmeric
1 tsp. chopped garlic
1 tsp. thai garlic chili sauce
1 can vegetable stock
1 T peanut butter

1 large sweet potato, peeled and cubed
1 package extra firm tofu, cubed
1/2 an onion, diced
2 cans chick peas, rinsed
1 red bell pepper, sliced
Broccoli crowns

Jasmine Rice, prepared according to the package

Begin by sweating 1/2 an onion in some oil.
Heat the coconut milk, curry paste, garlic sauce, garlic, vegetable sauce, peanut butter, & brown sugar in a large pot. Stir often.
Add in the diced sweet potatoes, 2 cans of chick peas, and the onions.

Cook for about 12-14 mins on medium heat until the potatoes begin to soften.
Taste curry to see if you need a bit more sugar.

Add in the rest of the veggies and the tofu cubes. Stir and cover.
Reduce heat to low/medium and let simmer until the rice is done (or about 10-15 mins), stirring occasionally.

Serve curry over the rice with a little chopped cilantro (optional).

You can obviously add in any veggies you like best!!!

Black Bean Soup (Vegetarian)

Jon is going to be away for work for the next two weeks. So, I am taking this time to eat more vegetarian meals. We don't eat meat too too much, but I'd like to try and get my protiens from plant sources (beans, legumes, lentils, tofu, spinach, rice & beans) more often.

I am aiming at being about 80 percent vegetarian while he is away -- and learn some things about incorporating vegetarian meals into both of our diets on a regular basis.

I'll tell you about any new vegetarian recipes I come up with over the next couple of weeks.

This is what I am starting with:



1 can black beans, rinsed
1 tsp. garlic, chopped
1/2 of a small onion, diced
2 T canola oil
1 can diced tomatoes
4-5 slices of jarred jalapenos
1 tsp. FRANKS RED HOT or dash tabasco sauce
1/2 tsp. cumin
1/2 can vegetable stock

Optional: diced red onion, cilantro, sour cream

Gently sweat onion in oil over medium heat in a medium soup pot. Once soft, add in garlic, beans, can of tomatoes, jalapeno slices, cumin, and hot sauce. Stir to combine and heat for a couple minutes.
Add 1/2 can vegetable stock.
Bring to a boil and then simmer for 3-5 minutes.

Carefully spoon about 75% of the soup into a blender, cover, and blend until smooth.

Add back to the pot with the rest of the soup.

Simmer for 10-15 minutes over low/medium heat and serve with chopped cilantro, diced red onion and sour cream.

Monday, September 29, 2008

Salad with Tuna on Top

This is a great salad that I created to mimick a salad I used to order at the International Institute across the street from CCS, when I was in college. It is really easy to make and so good!

Dressing:
Whisk together
1/4 cup olive oil
1/4 cup WHITE Balsamaic Vinegar

Salad:
Chopped Romaine Lettuce
Sliced tomatoes
Sliced cucumbers
Slice red onion
Large handful of golden raisins
Sprinkle of grated parmesan cheese or crumbled goat cheese

Tuna:
1 can white albacore tuna mixed with 1 T lite mayo, thoroughyl mixed

Toss the salad with the dressing and pile the tuna on top. Enjoy with crackers or other bread.

Friday, September 19, 2008

Chocolate Ganache



Chocolate Ganache is so great and so easy to make!
It is a terrific filling for cakes and it is also a great, yet very rich, dessert on its own. I love it topped with Oreo crumbles.

1 bag milk chocolate chips
2 high quality dark chocolate bars, broken into pieces
1 cup heavy cream

Heat the heavy cream to hot. Do not boil, but make it very hot.
Put the chocolates into a blender.
Pour the heavy cream on top of the chocolate and let sit for 1 minute.
Then, blend on high for about 45 seconds until emulsified.

Pour into serving dishes and chill for about 2 hours, covered in saran wrap.

Top with crumbled oreos.

Friday, September 12, 2008

Ground Beef & Pepperoni Spaghetti Sauce


2 jars tomato basil spaghetti sauce
1 can italian style diced tomatoes
1/2 small onion, diced
1 tsp. sugar
1 T chopped garlic
1/2 T dried basil
1/2 T dried parsley
1 tsp. chili flakes
1 whole pepperoni sausage, sliced into large chunks
1 lb. ground beef or ground turkey

Brown the ground beef on medium heat until cooked thoroughly. I usually add about 1/4 cup water to the beef to aid in crumbling. Drain fat from meat.
If you use turkey, season well while cooking (salt, pepper, paprika, dash garlic powder).

Put all of the above ingredients into a large pot and stir to combine.
Heat sauce until bubbling then reduce heat to low/medium and simmer for 30-40 mins.

Serve over spaghetti.

Bake mozzarella cheese on top of the spaghetti for spaghetti pizza!

Wednesday, September 10, 2008

Eggplant Parmesan



Last night, Jon had dinner "with the Japanese" so I was on my own. I told him I wanted to make Pear and Bleu Cheese Pizza, but he asked if I wouldn't make eggplant or squid instead (two foods he loathes). I got home and my mom had bought me an eggplant, so I put it to use.

1 large eggplant
1 cup breadcrumbs
1 cup panko bread crumbs
2 eggs, whisked with 1/4 cup water

Jar of pasta sauce, vegetarian
Can of diced tomatoes
1 tablespoon garlic
1 tsp. sugar
Mushrooms (optional)

1 4 oz. ball of Fresh Mozzarella
8oz. shredded mozzarella
1/4 cup parmesan cheese

Spray a baking dish with non-stick spray or lightly oil.
Slice eggplant into rounds about 1/4 inch thick and sprinkle with salt. Dredge in egg then a mix of the two bread crumbs.
Layer the eggplant in the baking dish.
(Some people fry the eggplant rounds at this point, but I don't b/c it is an added step and added fat. You can if you wish.
Simply fry each eggplant round in a bit of canola oil until lightly brown and crispy on both sides. If you do fry, reduce below oven temp to 375.)
Put it in a prheated 425 degree oven for 20-25 mins or until the bread crumbs are starting to brown.
Meanwhile, mix all of the sauce ingredients together and simmer until heated through, stirring often.
Pour over the top of the eggplant slices and cover with foil. Bake an additional 20-25 mins at 375.
In the last 10 mins remove the foil, top the whole casserole with slices of Fresh Mozzarella, shredded mozzarella, and sprinkle the parmemsan on top -- and put back in the oven for melting and browning. I usually turn on the broiler for a couple minutes to speed up the cheese melting and get a little browning on top.

Let set for 10 minutes before cutting into squares.

Garnish with fresh torn basil, if desired.

Friday, September 5, 2008

Grilled Peanut Butter and Banana with Honey


Elvis' favorite with a honey twist!

So, this sandwich doesn't look like much but if you haven't had it before, it is mind blowing what it does in your mouth! I am infatuated with this sandwich and really wish I could forget it ever happened to me -- though it is packed with vitamins and protein, it isn't exactly low calorie or low fat.

2 pieces whole wheat bread
1/2 banana sliced
3 tablespoons peanut butter
Margarine
Honey drizzle

Butter one piece of bread, spread on the peanut butter, layer the bananas on top, drizzle with honey and put the other buttered piece of bread on top, butter side up.

Put in non-stick skillet and grill like you would a grilled cheese. Put on medium heat and wait 2-3 mins or until lightly golden brown. Flip. Grill on other side.

***I like to grill the first side then flip, turn the heat on HIGH for 20 seconds then OFF. Walk away. Come back in 2 mins and its perfect.

Naples Pizza


I had some of the most memorable pizza while Jon and I were in Naples last June. Though I can't replicate the thin sweet chewy dough, this is a good replication of one of my favorite pizzas from there.

1 frozen pizza dough ball (available in the frozen foods section near the frozen bread, in most grocery stores. Meijer has it.)
4 oz. bleu cheese
4 oz. shredded mozzarella
4. oz. Fresh mozzarella
1 sliced roma tomato
4-5 fresh basil leaves
Olive Oil
Garlic Salt
Parmesan Cheese

Let frozen pizza dough thaw and rest.
Roll or stretch out dough to size of your pizza baking sheet.
Roll as thin as possible, but no biggie if you can't get it too thin.

Lay dough on pizza baking sheet and brush on a thin coat of olive oil and sprinkle whole pizza round with garlic salt and parmesan cheese.
Put slices of tomatoes on pizza and then sprinkle shredded mozz, crumbled bleu, and slices of fresh mozzarella on top.
Bake in preheated oven on 400 for 10 minutes.
Take out of oven and add the basil leaves.
Replace in oven and cook for an additional 3-5 minutes or until golden and melty.

Sometimes I turn on the broiler feature to get the cheese on top melting.

Turkey Spaghetti


Jon is running in Dances With Dirt tomorrow so I am making Turkey Spaghetti for dinner tonight. We are both trying to eat healthy and watch our waistlines, so subbing Turkey for Ground Beef is a change we are making often.

1.5 lbs. Ground White Meat Turkey
1 jar of good marinara sauce
1 can of italian diced tomatoes
1 tablespoon dried parsley
Dash of dried oregano
Dash dried basil
2 tablespoons chopped garlic (oh yeah!)
1/2 tsp. white sugar
Tablespoon Balsamic Vinegar
1/2 small yellow onion, diced

Brown/cook turkey with s&p, add the rest of the ingredients, stir and let simmer for 30 minutes or so.

Serve with spaghetti and garlic bread.

I always try to serve a small salad with dinner if it doesn't have a good amount of veggies in it.

Chopped romaine
Diced Tomato
Handful of craisins
a little crumbled bleu cheese (optional)
and White Balsamic Vinegar and Olive Oil

Buffalo Chicken Quesadillas


This is one of our favorites!!!

1 cup Franks Red Hot
4 tortillas
8 oz. grilled or poached chicken breast (boneless)
6 oz. mozzarella cheese (shredded)
2 cups chopped romaine
Chunky Bleu Cheese Dressing
2-3 tablespoons canola oil

I recommend making these one at a time. Repeat directions below for 2 servings.

Dice chicken and toss in Franks Red Hot. Let sit for 5 mins to soak up the goodness.
In a non-stick skillet, coat with some canola oil and turn on medium heat. Lay down one flour tortilla in skillet, sprinkle on 1/2 the shredded cheese, 1/2 the chicken mixture, and top with another tortilla. Press and let brown on bottom, about 3 mins.
Flip carefully with a spatula and brown the other side.

Move quesadilla to a serving plate and open. Stuff in a handful of chopped romaine and replace tortilla.

Cut into quarters and serve with extra Franks Red Hot and Bleu Cheese Dressing for dipping.

Black Bean Dip

2 cans of black beans
1 tablespoon of Red Hot
1 tablespoon of chopped garlic (1-2 whole cloves)
1/4 cup olive oil
1/2 tsp. of garlic salt (or regular salt)
Squeeze of 1/2 lime
1/4 cup your favorite salsa
Small container of sour cream
1/4 cup water, depending on consistency

Rinse black beans and put in food processor or blender. Add salsa and Red Hot and pulse several times. Add chopped garlic and lime squeeze and puree on High. Stream in oil and then stream in water until desired consistency is achieved. Dip should be fairly thick.
Put dip in serving dish and spread layer of sour cream on top of black bean dip.

Garnish with shredded cheese, chopped tomatoes, and finely chopped cilantro.
Serve with tortilla chips.

Bruschetta


5 ripened roma tomatoes (organic or homegrown are the best/sweetest; if that is not available choose ripe but firm roma tomatoes)
About 20 basil leaves or 1-1.5 cups
2 tablespoons chopped garlic or 2-3 garlic cloves, minced
4 oz. olive oil
1 tsp. salt
1 large French Baguette
Garlic Salt
Parmesan Cheese
1 cup balsamic vinegar
1 tablespoon brown sugar (white works too)

Balsamic: boil vinegar in a sauce pan on medium high heat for about 2 minutes then reduce heat to medium for a heavy simmer. Add in sugar and stir.
Let reduce by about 1/2 until vinegar is a light syrupy consistency. Pour into a cup and put into the freezer for about 10-15 minutes until chilled.

Bruschetta Mix: dice tomatoes, tear and dice basil until chopped finely, add chopped garlic and oil and toss. Sprinkle with 1 tsp. salt and mix. Allow to marinate for 20-30 minutes for the flavors to release and combine.

Bread: Slice baguette into 1" thick rounds and place in baking pan. Drizzle with olive oil and sprinkle with parmesan cheese. Bake in a preheated oven at 425 degrees for about 10 minutes or until bread is browning and slightly crunch. Spoon mix onto bread rounds and drizzle with balsamic glaze.

Shylah's Super Garlickkky Hummus


Serves 7-8

2 cans of garbanzo beans (chic peas) rinsed
2 heaping spoonfulls of tahini
4-5 large whole cloves of garlic
1/2 cup olive oil
2 lemons, juiced
dash of cayenne pepper
1 tsp. garlic salt
1/2 cup water to smooth

Put half of all of the ingredients into a food processor or blender and pulse then puree, streaming in water for a nice smooth consistency. Once fairly smooth, add the remaining ingredients and repeat. Add less water if the first batch was too thin. Blend on high for 2-3 minutes. Use a spatula to scrape the dip into a bowl. Garnish with paprika and a drizzle of olive oil. Cover and chill for 1 hour or more. Serve chilled with pita wedges or fresh veggies.

Mexican Lasagna


Mexican Lasagna serves 4-5

1 9X12 baking pan
1 package of 10 flour tortillas
Choose one: 1lb. of ground beef, 1lb. of ground turkey, 1lb. of soy meat, 2 cans of black beans (rinsed well)
1 jar of medium/hot salsa (choose your favorite)
2-3 dashes of tabasco
cayenne pepper
salt and pepper
2 tablespoons of diced jalapenos for added kick (not necessary)
large package of shredded mozzarella
1 small yellow onion
1 bunch of cilantro
1 cup water

Spray pan with non-stick cooking spray or coat with thin layer of oil. Lay 3 flour tortillas on bottom of pan and put in preheated oven at 425 degrees for about 5 minutes.
Brown meat or heat beans, add 1/2 diced onion and about 2 tablespoons chopped cilantro, and 1/2 jar of salsa. Season with about 1 tsp. cayenne and salt and pepper to taste. Heat thoroughly.
Spoon about 1/2 the mixture onto tortillas. Sprinkle generously with cheese. Lay 3 more tortillas on top of the mixture and repeate with meat and cheese. Lay 3 more tortillas on top. Add water to remaining salsa and shake/stir. Pour watery salsa on top of the lasagna and top with the rest of the cheese. Cover with tin foil and bake in the oven for 25 minutes. Remove foil and bake for an additional 10 minutes, then *broil* for 3-4 minutes to brown the cheese. Sprinkle with some more cilantro and serve with sour cream.

Let lasagna rest for 5-10 minutes before cutting into rectangles.

Easy Bean Salad with Lemon and Olive Oil


Ingredients
1 can dark red kidney beans
1 can garbanzo beans
1 can black beans (optional)
1 large ripe tomato
1 cup chopped flat leaf parsley
2 lemons, juice of
1 teaspoon garlic salt
1 tablespoon za'atar spice mix (optional)
4 ounces extra virgin olive oil
2 loaves pita bread or lettuce cups
Directions
1Rinse and drain beans and put into a large bowl.
2Dice large tomato and add to beans with the chopped parsley, juice from two lemons, the olive oil, garlic salt, and zaatar.
3Toss.
4Serve with pita bread and/or lettuce cups.

Coconut Curry Black Bean Burgers

Ingredients

BURGER
1 (16 ounce) can black beans, rinsed and drained well
1 tablespoon finely chopped red onion
1 garlic clove or 1 teaspoon chopped garlic
1/2 teaspoon salt
1 teaspoon Thai sweet chili sauce
1 teaspoon yellow curry paste (red works too!)
2-3 tablespoons coconut milk (depending on consistency)
1 teaspoon brown sugar
1 dash cayenne
1 whole egg
2 cups Italian seasoned breadcrumbs
14 ounces tofu ground meat substitute
4 whole wheat hamburger buns, of your choice (lightly toasted in the oven) or buns, of your choice
SAUCE
1 cup peanut butter
1 teaspoon Thai sweet chili sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1 teaspoon turmeric
1 dash soy sauce (optional)
1 tablespoon canola oil
TOPPINGS
1/4 cup shredded carrot
1/4 cup shredded cucumber
1 tablespoon chopped green onion
1 bunch fresh mint
1 bunch fresh cilantro
Directions
1BURGER PREP:.
2In a food processor, blend black beans and all ingredients (except the bread crumbs and tofu meat)until a smooth consistency. Spatula ingredients into a large bowl and gradually incorporate breadcrumbs into mixture. Add tofu meat and stir to combine.
3Add more bread crumbs if mixture is too loose. If mixture is too thick, add coconut milk.
4Form mixture into 6 patties and place on wax paper. Put in freezer for up to 30 minutes for patties to set.
5Once set, heat a grill pan or frying pan with a small amount of non-stick spray. Grill or fry the burgers about 4-5 mintues on each side or until brown. Be careful when flipping as the burgers can be fragile.
6Set each burger aside in a baking pan and place in a warm (175-200 degrees) oven until ready to use (not more than a half hour).
7SAUCE PREP:.
8Put peanut butter and all of the ingredients into a sauce pan on low-medium heat and let melt, stirring often. Let lightly simmer for about 1 minute then reduce heat to very low and heat for an additional 3 mintues, stirring occasionally.
9TOPPINGS PREP:.
10Slice and dice herbs (cilantro and mint) and veggies.
11To compose the burgers:.
12Place a black bean patty on each of the bottom buns. Top with a generous drizzle of the peanut sauce, a spoonful of the carrot/cucumber mixture, a couple leaves of mint and cilantro, and a sprinkle of green onion.
13Top with the bun top & have some napkins handy.

3-Cheese Sandwich

Ingredients
4 ounces Italian bread, I use the loaves from the grocer's bakery
4 ounces goat cheese (Chevre)
4 ounces fresh mozzarella cheese
2 ounces parmesan cheese
4 tablespoons spoon extra virgin olive oil
garlic salt
4-6 basil leaves
1 large ripened tomato
8 ounces good quality aged balsamic vinegar
sugar (optional)
Directions
1Cut bread into two sandwhich size pieces and slice each down the middle.
2Seperate into 4 pieces of bread, drizzle with olive oil and a sprinkle of garlic salt and parmesan cheese.
3Put in baking pan in preheated oven at 400 degrees. Bake for about 3 minutes or until bread just begins to brown.
4Pull out of oven and top 2 of the pieces with 2 round slices of goat cheese.
5On the other two pieces of bread place slices of tomato and a couple basil leaves followed by slices of fresh mozzarella on top of the tomatoes and basil leaves.
6Put back in the oven for another 7-8 minutes or until the cheese begins to melt.
7About 30 minutes before starting the sandwich, heat the balsamic vinegar to a boil. Add 1 tablespoon sugar if desired. Reduce to medium heat and let reduce by half stirring occasionally. Pour syrupy liquid into either ramekins or another small dish.
8Put in freezer for about 15 minutes. Do not let freeze.
9Assemble sandwhiches while they are still hot and let rest for 5 minutes.
10Serve with balsamic glaze drizzled on top of cheese.
11You'll need some napkins!

Thursday, September 4, 2008

Side of Black Beans




I make this as a really simple side dish for fajitas, tacos, or any other mexican dish. It is high in protein, fiber, and vitamins and low in fat. So, its a good way to keep yourself from going back for a 3rd (or 4th) taco!

1 can of black beans, drained and rinsed
1 tablespoon chopped garlic
1/2 cup your favorite salsa
1 tsp. garlic salt
1 tablespoon canola or olive oil

If you have it:
1 squeeze of lime
tablespoon fresh chopped cilantro
1/2 small chopped onion
Dash or two of cayenne pepper

Put oil and onion in pot on low medium heat and sweat the onion for a minute or two. Add in the black beans and smash them with a fork. You don't need to smash all of them, just about 1/2. Add in the salsa, garlic, and salt.
Cook on medium heat until heated through.
Mix thoroughly.

At the end, add in some cilantro and lime squeeze and mix again.

Serve with cheese on top if you don't mind the added fat.

***If you don't have some of the ingredients, it isn't a big deal. They are still good anyway.

The Best Mashed Potatoes



Ingredients:

1 bag instant potatoes (butter flavor or herb flavor works well!)
3-4 red skin potatoes, partially peeled.
1/2 package cream cheese, softened
4 cloves of garlic, chopped
2 tablespoons green onion, chopped
2 tablespoons salted butter
1/2 tsp. garlic salt

1 cup hot water
1/2 cup creamora or other non-dairy creamer

Partially peel the red skins and chop them into large chunks. Leave some of the red skin on (I leave all but its preference).
Put in cold water and bring to a boil for about 20 mins or until soft.

Make instant potatoes in a large pot, as directed on the box with the amount of water the box calls for.

Add drained red skins to pot and begin to mash.
Add in the garlic, green onions, salt, cream cheese, and butter.
Continue to mash.

Gradually add 1/2 cup cremora to hot water, a little at a time, and stir.
It will become a creamy consistency.
Add that to the potato mixture.

Mix with a mixer until smooth-ish.

Let stand for about 5 minutes before serving.

My Lemon Chicken Piccatta



I really love Lemon Chicken Piccata in restaurants but I can't seem to master it at home. So, I welcome any tips/recipes that might improve what I have down so far.

What does it need/not need? What do I need to do differently?

6-8 chicken tenders
Or 1 lb. shrimp, cleaned and deveined
Olive oil
Garlic Salt
Dried herbs
2 lemons
Seasoned flour for dredging
3 T. butter
1 tsp. flour
White wine
Butter
Heavy Cream
Capers
Mushrooms (optional)
Chopped flat leaf parsley

Dredge chicken tenders in seasoned flour and shake off excess flour.
Season the flour with dried parsley, basil, oregano, or other herbs.
In olive or canola oil, sautee chicken tenders until they have a little color on them. (Substitute shrimp, if you want, but be careful not to overcook.)
Do not worry about cooking the chicken all of the way through, just get some golden brown color on them. Put aside in a warming dish in the oven (on 200).
Add 1 T butter to the same pan and melt. Sprinkle in 1 tsp. flour and stir. Cook for 1-2 mins, stirring constantly.
Add in 1/2 cup white wine and increase heat to medium/high.
Let the wine reduce and the sauce thicken. Add in 1 cup heavy cream and the juice of 1 lemon. Stir and season with salt and pepper.
Taste the sauce to see if it needs more lemon juice.
Add in 2 T capers and 1 cup sliced mushrooms and let sauce simmer on medium for about 3-4 mins.

Melt in 2 T butter and stir.

Serve sauce over chicken and angel hair pasta. Garnish with chopped flat leaf parsley and more lemon slices.