1 cup dry quinoa
Monday, March 7, 2011
1 cup dry quinoa
Sunday, February 27, 2011
I found this recipe in the Metagenics patient guide for individuals with food sensitivities. While skeptical at first, both Christine and I found it to be pretty tasty. (this would be Madison Christine as opposed to Philly Christine– just for clarification of course). I did add a little more salt, and practically minced the greens, but otherwise I stuck to the recipe. And while the recipe says it makes 4-5 servings, I think it makes a lot more than that – I am still eating it after making it Thursday.
Beans and Greens Soup (4-5 servings)
2 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, crushed
1 bay leaf
1-2 stalks celery, diced
1-2 medium carrots, diced
1 tsp. salt
Black pepper to taste
5 cups water or vegetable broth (I used the broth)
2 cups cooked white beans
½ lb. fresh chopped missed greens: kale, collards, spinach, and escarole
Freshly grated nutmeg
In a saucepan, add oil and sauté the onions and garlic over low heat. When onions are soft, add celery, carrot, salt, and pepper. Stir and sauté another 5 minutes. Add broth or water and bay leaf. Cover and simmer about 20 minutes. Add cooked beans and greens. Cover and continue to simmer, over very low heat, another 15-20 minutes. Garnish as desired with grated nutmeg.
Saturday, February 26, 2011
I had a hankerin (yes a hankerin) for spicy potatoes. So I found this recipe on Allrecipes.com. Such a nice feeling to actually have all the ingredients w/o having to go to the store! I seriously enjoyed these babies, alongside a salmon patty from Trader Joes. Needless to say, my apartment is very, er, aromatic right now. J
Roasted Cajun Potatoes
2 pounds medium red potatoes
3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
¾ tsp salt
½ tsp paprika
½ tsp cayenne pepper
½ tsp pepper
Optional: 1 ½ tbs minced fresh parsley
Cut potatoes in to eight wedges (I used baby red potatoes and cut them into 1/4’s). In a large bowl, combine the oil, shallots, garlic, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan (I used a pyrex 9x13 non-greased – there’s a LOT of olive oil in there already).
Bake, uncovered at 450 degrees F for 45-50 min or until tender and golden brown. Turn every 15 min – very important! Sprinkle with parsley.
Very very tasty.
Wednesday, February 23, 2011
I like new recipes and curry. Not a huge fan of cauliflower, or so I thought.
Vegetable Dal Curry (from the Metagenics Patient Guide
Heat 1 tsp. olive oil and add 1/4 cup onion, 1 tsp. tumeric powder, 1/4 tsp. coriander powder and a dash of cumin. Satue. Add 1 sliced carrot and 1 cup of cauliflower pieces, stir to coat. Add 1/3 cup red lentils and 1 cup of water. Bring to a boil, reduce heat and simmer about 40 minutes. Salt to taste.
Pretty simple. Although, I should have watched the pan a little closer, as I think it was a bit warmer than it wanted to be and dried out a little. The cauliflower was surprisingly good. Better than my feelings towards broccoli (can only tolerate it juiced w/ apples, oranges, etc). I added some of Penzy's sweet curry spice, a little cinnamon, some garlic powder and cayenne.
This recipe made enough for 2 servings.
Pretty sure I'll make this one again.
Friday, January 7, 2011
Yield: 6 servings
1 cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
1-15 oz can pure pumpkin
1-12 oz package firm silken tofu
1/4 cup chopped pecans
Thursday, January 6, 2011
p.s. check out www.shabbyblogs.com - that's where the new blog background came from. I LOVE IT. Its actually an html script that is more of a layer than a layout.
Friday, October 1, 2010
Or I thought there was...
|From Bal Arneson's Show Spice Goddess|
- 2 cups cooked sweet potatoes
- 1/2 cup chickpea flour
- 1 tablespoon garam masala
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons yogurt
- 2 tablespoons grapeseed oil
DirectionsMash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.