Sunday, February 27, 2011

Beans & Greens Soup - A Tasty Surprise...

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

Holy Potatoes!

I had a hankerin (yes a hankerin) for spicy potatoes. So I found this recipe on 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

A Cauliflower Surprise...

So I am currently doing a modified elimination diet. Mostly to get myself back on track, and to feeling better. Also, to lose weight.

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.