I just finished listening to one of NPR's On Point shows for today. Tom interviewed Mark Bittman who is a food columnist for the NY Times and many years ago wrote a cookbook called "How to Cook Everything". More recently, after having several health issues and also some concerns about the environment, he changed his eating habits to be more plant based and unprocessed. He wrote a book based on his new lifestyle called "Food Matters: A Guide to Conscious Eating". Of course, I am in favor of his new lifestyle, and while I already know and agree with most of the principles he follows, he did share a couple of pieces of data that still managed to shock me. He read a list of the top 10 foods that make up America's calorie consumption. Soda was number one. So, not even diet soda because there aren't any calories in that. I think cheeseburgers, beer and french fries also fell in the top ten. I can't remember what else. That's so appalling though. If we are what we eat, that doesn't say much about us as a culture, does it? We are a big glob of high fructose corn syrup. We are not going to stay the most powerful country in the world that way. We should be a lot smarter than that.
I hope his book is able to reach more of the masses. "China Study" and "Omnivores' Dilemma" are also convincing in promoting a plant based diet, but are probably too scientific for the average person to get through, and they are not cookbooks. Mark Bittman seems like a pretty average guy, and he was able to adopt this lifestyle pretty easily. He is not a hardcore vegan, but most of his meals are now free of animal products. It's alarming to me how many people say they can't go without meat for more than one or two meals (and that's just meat, not factoring in cheese or eggs, etc). I don't know what this is all about - if it's really some sort of image thing (especially with men), or if people just don't feel full enough without meat. I'm sure the "full" you get from an animal product free meal is a little different than one with meat. But, time and time again I hear from people that eat meat free for a while, but then "splurge" on a cheeseburger that they feel awful afterwards.
Bittman also made a good point about Vegetarianism: being a Vegetarian is not synonymous with being healthy and that being vegetarian can be just as bad, both health wise and environmentally as being a full time carnivore. Someone could eat nothing but Snickers bars and call themselves a vegetarian. Or, like many vegetarians do, one could replace all their meat with cheese and eggs. In this scenario, they are not doing their own health (cholesterol levels, etc.) any favors, and the dairy industry has the same farming issues (use of antibiotics and hormones) and treats animals just as poorly as the meat industry. As an aside, I believe he said that 18 billion animals are slaughtered each year in this country. Is that possible? I need to look into that.
Anyway, I am again reminded that I have let my dairy consumption increase over the last year, and I was reminded of this as I was sprinkling cheese on top of the stuffed squash I was making that really didn't need cheese. I am vowing right now, at the very least to change up my breakfast and stop eating yogurt every morning. I'm not even eating it because I enjoy it. I'm eating it for the bacteria and the calcium, but I can take acidophilus pills, and get my calcium elsewhere, like increasing my tofu intake.
Acorn Squash stuffed with Quinoa
1 medium onion, chopped
2 tblsp olive oil
1 yellow bell pepper, chopped
2 cloves garlic, minced
3/4 cup quinoa
1 1/2 cups water
1/4 cup veggie broth
2 acorn squashes, cut in half cross-wise, pulp scooped out
1 can black beans
1/2 cup cooked spinach (if using frozen), or 1-2 cups of chopped fresh spinach
1/2 cup corn kernels
1 tblsp cumin
salt and pepper
1. Rub some olive oil onto the insides of the acorn squash and sprinkle with salt and pepper. Put flesh side up on a cookie sheet and bake at 350 for about 30 minutes.
2. Rinse quinoa under cold water. Put quinoa and water in a saucepan. Bring to a boil, then simmer on low for 20 minutes.
3. In a tblsp of olive, saute onion, yellow pepper and garlic for about 5 minutes. Add black beans, cumin, and the veggie broth. Cook for a few more minutes, then add the corn and the spinach. When quinoa is ready add that to the mixture.
4. Take acorn squash out of the oven. It should be getting soft, but still not too easy to stick a fork in it. Put some stuffing in each. If you wanted to use some cheese, you would mix a little in now and sprinkle some on top. You will probably have more stuffing than you need, but you can have extra to eat on the side.
5. Bake for about 20 more minutes, until squash is easy to slide a fork into. It can be a bit "al dente". It doesn't need to be extremely soft.
Monday, February 2, 2009
Thursday, January 29, 2009
Israeli Couscous Pilaf
In addition to wanting to expand my horizons with grains, I've also been meaning to try Israeli couscous. Some people mistake this for a grain, but it's actually a pasta, as is regular couscous. Either way, it's fun to say. Repeat it a couple of times and see what you think -couscous, couscous. Good times, eh? The Israeli version is bigger than regular couscous and it also has a chewier texture. I think it has a lot of potential to be used in cold salads or mixed up with some roasted veggies. I will definitely continue to explore more recipes to use it with.
This dish reminded me a little of a risotto because the couscous was so starchy. I may have added too much liquid and I think the mushrooms helped add to this texture. I'm guessing it's supposed to be a bit drier. I thought about adding some grated cheese at the end, but decided to stay true to the recipe. I thought it made for a nice earthy winter side dish, and paired well with some roasted brussel sprouts on the side.
Israeli Couscous Pilaf
1 medium onion, diced
2 cloves garlic, minced
2 tblspns olive oil
8-10 oz mushrooms chopped, any kind or mixed. I used baby bellas.
1 cup Israeli couscous
1 1/2 cups veggie broth (preferably a non-tomato based one)
salt pepper
1. Saute onions and garlic in the olive oil over medium heat for about 2-3minutes, then add the mushrooms until they soften and just start to brown, about 6 to 7 minutes. I also added a little oregano when I added the mushrooms. A little thyme could possibly be good instead.
2. Add the couscous and broth, season with salt and pepper, then turn the heat down to simmer. Cover and cook until the liquid is absorbed, about 8-10 minutes. Serve immediately.
This dish reminded me a little of a risotto because the couscous was so starchy. I may have added too much liquid and I think the mushrooms helped add to this texture. I'm guessing it's supposed to be a bit drier. I thought about adding some grated cheese at the end, but decided to stay true to the recipe. I thought it made for a nice earthy winter side dish, and paired well with some roasted brussel sprouts on the side.
Israeli Couscous Pilaf
1 medium onion, diced
2 cloves garlic, minced
2 tblspns olive oil
8-10 oz mushrooms chopped, any kind or mixed. I used baby bellas.
1 cup Israeli couscous
1 1/2 cups veggie broth (preferably a non-tomato based one)
salt pepper
1. Saute onions and garlic in the olive oil over medium heat for about 2-3minutes, then add the mushrooms until they soften and just start to brown, about 6 to 7 minutes. I also added a little oregano when I added the mushrooms. A little thyme could possibly be good instead.
2. Add the couscous and broth, season with salt and pepper, then turn the heat down to simmer. Cover and cook until the liquid is absorbed, about 8-10 minutes. Serve immediately.
Wednesday, January 21, 2009
Peanutty Kale Stew
My main food focus at the moment is grains. I tend to rely on brown rice and quinoa quite a bit, so I feel I need to step out and try to utilize some others. In the past, I have used barley and bulghur, so I will re-visit them. But, I also want to try some off the beaten path grains, like millet and amaranth. Since I am also trying to find more ways to use kale, this recipe was perfect because the recipe suggested serving the stew over millet.
When I told a co-worker today about the combination of pineapple, peanut butter and kale, she thought it sounded horrible. But when I let her check out the leftovers I brought for lunch, she took it all back and said it actually looked good. It was certainly an interesting combination of flavors, and surprisingly quite filling.
Peanutty Kale Stew over Millet
Stew
1 tblspn olive oil
1 small onion, chopped
2 cloves garlic, minced
1 20 oz can crushed pineapple with juice
1 large bunch of kale - cut each side from the stem, then chop cross-wise into 1 inch pieces and discard the stems
1/2 cup smooth peanut butter
1/2 cup of chopped fresh cilantro (since it is winter, I used the kind that comes frozen)
1 tspn or more of hot sauce (e.g. tabasco)
scallions - chopped (optional)
peanuts- chopped (optional)
Millet
3/4 cup millet
2 cups of water
pinch of salt
1. Boil the water with the salt for the millet. When it comes to a boil, add the millet. Check at 20 minutes to see if water is absorbed. This amount of water should create fluffy millet. If you like it creamier, add more water.
2. In a large saute or saucepan, saute the onion and garlic on medium heat, stirring frequently until lightly browned.
3. Add pineapple and let simmer for about 10 minutes.
4. Add the kale and let it cook down for about 5-10 minutes. It will reduce dramatically, but you need to start with a big pan so you can fit it all.
5. Add the peanut butter, hot sauce and cilantro. Cook for another five minutes.
6. Serve over millet, or mix the millet right in. Top with scallions and fresh peanuts.
When I told a co-worker today about the combination of pineapple, peanut butter and kale, she thought it sounded horrible. But when I let her check out the leftovers I brought for lunch, she took it all back and said it actually looked good. It was certainly an interesting combination of flavors, and surprisingly quite filling.
Peanutty Kale Stew over Millet
Stew
1 tblspn olive oil
1 small onion, chopped
2 cloves garlic, minced
1 20 oz can crushed pineapple with juice
1 large bunch of kale - cut each side from the stem, then chop cross-wise into 1 inch pieces and discard the stems
1/2 cup smooth peanut butter
1/2 cup of chopped fresh cilantro (since it is winter, I used the kind that comes frozen)
1 tspn or more of hot sauce (e.g. tabasco)
scallions - chopped (optional)
peanuts- chopped (optional)
Millet
3/4 cup millet
2 cups of water
pinch of salt
1. Boil the water with the salt for the millet. When it comes to a boil, add the millet. Check at 20 minutes to see if water is absorbed. This amount of water should create fluffy millet. If you like it creamier, add more water.
2. In a large saute or saucepan, saute the onion and garlic on medium heat, stirring frequently until lightly browned.
3. Add pineapple and let simmer for about 10 minutes.
4. Add the kale and let it cook down for about 5-10 minutes. It will reduce dramatically, but you need to start with a big pan so you can fit it all.
5. Add the peanut butter, hot sauce and cilantro. Cook for another five minutes.
6. Serve over millet, or mix the millet right in. Top with scallions and fresh peanuts.
Tuesday, January 13, 2009
Sorta Sloppy Joes
The other night, Todd and I were planning to watch a silly movie and wanted a "fun" dinner to go along with it. The movie was Envy with Jack Black. If you've ever watched any Jack Black movies, you know he typically plays a quirky, slightly crazy, dopey yet upbeat character. (I don't know if that describes him very accurately. I'm not an aspiring movie critic, just an aspiring cook.) When I tossed out the idea of making vegetarian Sloppy Joes, Todd, surprisingly, seemed sightly giddy about it, so I decided to go with it. I researched a few different recipes, and off to Whole Foods I went to pick up any missing ingredients.
My review is this: I give a thumbs down to the movie, and a mostly thumbs up to the Sloppy Joes. Or one star to the movie and four stars to the Sloppy Joes if you prefer that rating system. The concept of the movie was actually kind of funny. The Jack Black character is living a typically mundane suburbian life, and working a pretty mindless job for a sandpaper manufacturer. He is a dreamer and an idea guy. He ends up pursuing an idea for the VaPoorizer, which is a spray in a can which when sprayed on dog poop makes it magically disappear (what a concept)! He ends up becoming rich, much to the envy of his less creative best friend/next door neighbor played by Ben Stiller. This is one of those movies that I think makes a cute 30 minute short, but does not hold my attention as a full length movie.
The Sloppy Joes on the other hand, did keep my attention. The flavor turned out pretty good, but they just weren't drippy enough. I'm thinking that the sloppiness of the meat version gets that way from the grease of the ground beef. However, I might be able to somewhat simulate the sloppiness by having a higher sauce to veggie crumble ratio.
I made some roasted red potatoes to have on the side. I thought this might make the meal seem slightly more sophisticated than if I made tater tots with it. I also used whole wheat hamburger buns. Here are the combination of ingredients I used. I'm not exactly sure of quantities because I messed around with it until the flavor seemed right. For my meat eating friends, if you wanted to do this with ground beef (not that I am advocating this) you would saute the ground beef first, then make the sauce and add the beef in.
And who is this Joe character anyway? I need to find out. I'll do some research.
Sorta Sloppy Joes
1 small to medium onion, diced small
1/2 bell pepper, diced small (I used yellow, but green, red or orange would be fine)
1 stalk of celery, diced small
1 clove garlic, minced
1 cup of ketchup
2 tblsp mustard (yellow or brown)
1 tblsp brown sugar
2 tblsp red wine vinegar
1 tblsp vegan Worcestershire sauce
about 2/3 of a 12 oz package of Quorn crumbles (you could use any kind of ground beef style veg stuff)
whole wheat hamburger buns
(this will make 4-6 sandwiches)
1. Saute the onions, pepper, celery and garlic for about 5 minutes, until soft.
2. Add all other ingredients, except for veg crumbles, stir and simmer on low heat for about 10 minutes.
3. Add veg crumbles. Turn up the heat a little since the crumbles are frozen, bring back to a simmer, then reduce heat. Simmer 10 more minutes.
4. Pile onto buns. When I made sandwiches with the leftovers, I scooped out some of the bread to make it less dense.
My review is this: I give a thumbs down to the movie, and a mostly thumbs up to the Sloppy Joes. Or one star to the movie and four stars to the Sloppy Joes if you prefer that rating system. The concept of the movie was actually kind of funny. The Jack Black character is living a typically mundane suburbian life, and working a pretty mindless job for a sandpaper manufacturer. He is a dreamer and an idea guy. He ends up pursuing an idea for the VaPoorizer, which is a spray in a can which when sprayed on dog poop makes it magically disappear (what a concept)! He ends up becoming rich, much to the envy of his less creative best friend/next door neighbor played by Ben Stiller. This is one of those movies that I think makes a cute 30 minute short, but does not hold my attention as a full length movie.
The Sloppy Joes on the other hand, did keep my attention. The flavor turned out pretty good, but they just weren't drippy enough. I'm thinking that the sloppiness of the meat version gets that way from the grease of the ground beef. However, I might be able to somewhat simulate the sloppiness by having a higher sauce to veggie crumble ratio.
I made some roasted red potatoes to have on the side. I thought this might make the meal seem slightly more sophisticated than if I made tater tots with it. I also used whole wheat hamburger buns. Here are the combination of ingredients I used. I'm not exactly sure of quantities because I messed around with it until the flavor seemed right. For my meat eating friends, if you wanted to do this with ground beef (not that I am advocating this) you would saute the ground beef first, then make the sauce and add the beef in.
And who is this Joe character anyway? I need to find out. I'll do some research.
Sorta Sloppy Joes
1 small to medium onion, diced small
1/2 bell pepper, diced small (I used yellow, but green, red or orange would be fine)
1 stalk of celery, diced small
1 clove garlic, minced
1 cup of ketchup
2 tblsp mustard (yellow or brown)
1 tblsp brown sugar
2 tblsp red wine vinegar
1 tblsp vegan Worcestershire sauce
about 2/3 of a 12 oz package of Quorn crumbles (you could use any kind of ground beef style veg stuff)
whole wheat hamburger buns
(this will make 4-6 sandwiches)
1. Saute the onions, pepper, celery and garlic for about 5 minutes, until soft.
2. Add all other ingredients, except for veg crumbles, stir and simmer on low heat for about 10 minutes.
3. Add veg crumbles. Turn up the heat a little since the crumbles are frozen, bring back to a simmer, then reduce heat. Simmer 10 more minutes.
4. Pile onto buns. When I made sandwiches with the leftovers, I scooped out some of the bread to make it less dense.
Thursday, January 1, 2009
New Year's Day Chili
Happy 2009. Today we got the year off to a great start. Todd has hosted a "Chili Ride" Party for many years, and this year I got to host it with him. I had helped make the chili last year, so I had a bit of practice. When we woke up this morning, it was 4 degrees, windy and there was 6 inches of snow on the ground from yesterday's storm, but the sun was shining, so we had that on our side. The wind chill was making for below zero temps, but we decided we should still bundle up and head out for a shorter than usual ride. We named the ride "Destination: Coffee" and 13 of us headed to the Starbuck's in Lexington by way of the snowy bike path. We had lots of fun trying to figure out how to best maneuver our way in the snow.
Back at the house, more people joined us and we had A LOT of food. I sampled pretty much everything: spinach bread bowl dip; fettuccine with veggies; baked mac and cheese; curried lentil soup; salad; sweet potato casserole; stuffed mushrooms; pb&j cookies, chocolaty marshmallow squares, cherry pie, hot mulled apple cider; brownies; and of course, chili.
Todd and I made 5 batches of chili, 3 of which had meat in it. That's a lot of chili! I think we'll be eating it for several days. Todd has allowed me to share his "secret" recipe:
Thick and Hearty Chili
1 tblsp olive oil
1 onion, diced
1 carrot, thinly sliced
1 small zucchini, diced
1 bell pepper, chopped
8 oz mushrooms, chopped
4 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 14 oz can tomato sauce
1 4 oz can chili peppers, diced
4 cups cooked kidney, black, pinto and/or adzuki beans
2-3 tblsp chili powder
1 tblsp dried oregano
2 tspns cumin
2 tspns paprika
1 tblsp white wine vinegar
1/2 tspn cayenne pepper
1. Heat olive oil in large soup pot. Add veggies and sautee for 20 minutes, sitrring requently.
2. Add tomatoes, beans and spices, cook for 30 minutes, stirring frequently
3. Add vinegar, simmer for a few minutes
optional toppings: sour cream, fresh cilantro, shredded cheese, slice black olives
Back at the house, more people joined us and we had A LOT of food. I sampled pretty much everything: spinach bread bowl dip; fettuccine with veggies; baked mac and cheese; curried lentil soup; salad; sweet potato casserole; stuffed mushrooms; pb&j cookies, chocolaty marshmallow squares, cherry pie, hot mulled apple cider; brownies; and of course, chili.
Todd and I made 5 batches of chili, 3 of which had meat in it. That's a lot of chili! I think we'll be eating it for several days. Todd has allowed me to share his "secret" recipe:
Thick and Hearty Chili
1 tblsp olive oil
1 onion, diced
1 carrot, thinly sliced
1 small zucchini, diced
1 bell pepper, chopped
8 oz mushrooms, chopped
4 cloves garlic, minced
1 28 oz. can diced tomatoes, with juice
1 14 oz can tomato sauce
1 4 oz can chili peppers, diced
4 cups cooked kidney, black, pinto and/or adzuki beans
2-3 tblsp chili powder
1 tblsp dried oregano
2 tspns cumin
2 tspns paprika
1 tblsp white wine vinegar
1/2 tspn cayenne pepper
1. Heat olive oil in large soup pot. Add veggies and sautee for 20 minutes, sitrring requently.
2. Add tomatoes, beans and spices, cook for 30 minutes, stirring frequently
3. Add vinegar, simmer for a few minutes
optional toppings: sour cream, fresh cilantro, shredded cheese, slice black olives
Wednesday, December 31, 2008
Dueling Black Bean Salsas
I posted a recipe for a black bean salsa the other day, and in response to that, I got a recipe for a similar black bean salsa, but this one has avocado. And I LOVE avocado. I haven't made this yet, but it looks delicious. It also has tomato in it, and as I had mentioned before, it's nice to have a salsa option without tomato sometimes too. This one also requires more chopping, so that is a consideration. If you are looking for a really easy recipe, I'd go with Black Bean Salsa #1. I will post this so you can have options, and choose which you think you might like best.
Black Bean and Avocado Salsa
Dressing:
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup cider vinegar
2 1/2 tblsp sugar
1/2 tblsp of Hot Sauce (ex. Franks, Tabasco)
Salsa:
1 14 oz. can white corn, drained
1 14 oz can black beans, rinsed and drained
2 bell peppers diced (green, red, yellow or orange)
1/8 cup minced scallions
1 avocado, diced
l large tomato, diced
1. Mix the dressing ingredients and let sit.
2. Mix all the salsa ingredients except for the avocado and tomato. Add the dressing and mix.
3. Wait until you are ready to serve the salsa, and chop the avocado at the last minute. Add the avocado and tomato.
Black Bean and Avocado Salsa
Dressing:
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup cider vinegar
2 1/2 tblsp sugar
1/2 tblsp of Hot Sauce (ex. Franks, Tabasco)
Salsa:
1 14 oz. can white corn, drained
1 14 oz can black beans, rinsed and drained
2 bell peppers diced (green, red, yellow or orange)
1/8 cup minced scallions
1 avocado, diced
l large tomato, diced
1. Mix the dressing ingredients and let sit.
2. Mix all the salsa ingredients except for the avocado and tomato. Add the dressing and mix.
3. Wait until you are ready to serve the salsa, and chop the avocado at the last minute. Add the avocado and tomato.
Swiss Chard with Cannellini Beans and Tomatoes
My mom made this for me the last time I was visiting with my parents. I am always looking for ways to incorporate more swiss chard and kale into my diet, so I plan to try this soon. I have to admit, I recently bought some swiss chard to put into a minestrone soup I was making, and ended up throwing the rest out because I couldn't come up with anything good to do with it, and I had forgotten about this recipe. Swiss chard or kale sauteed with garlic and cannellini beans is a very common recipe, but the addition of the tomatoes and crushed red pepper give it a nice kick. I think this would be good served over pasta.
Swiss Chard with Cannellini Beans and Tomatoes
1 bunch of swiss chard
2 tblsp olive oil
3 cloves garlic, finely chopped
1/2 tspn crushed red pepper
1 tblsp tomato paste
2-3 plum tomatoes, chopped (some canned diced tomatoes would work also)
1 14 oz. can cannellini beans
salt and pepper to taste
1. In a large sauce pan, bring at least 4 quarts of water to a boil
2. Rinse chard thoroughly. Cut off the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
3. Drop the chard into boiling water. Cover and when the water returns to a boil, reduce the heat slightly and simmer the chard for 15 minutes or until tender. Drain in a colander.
4. In a large skillet, heat 1 tblsp of the olive oil with garlic and red pepper over medium heat. Stir constantly for 2 minutes, until the garlic begins to turn golden. Immediately stir in the tomato paste. Stir constantly for 1 minute more.
5. Add the tomatoes, turn the heat to high, and stir constantly for 1 to 2 minutes to soften the tomatoes. Add the beans and the chard. Continue cooking over medium high heat for 3 minutes more.
6. Lower the heat to medium-low and stir in the other tblsp of olive oil. Add salt and black pepper to taste. Simmer for 2 more minutes.
Swiss Chard with Cannellini Beans and Tomatoes
1 bunch of swiss chard
2 tblsp olive oil
3 cloves garlic, finely chopped
1/2 tspn crushed red pepper
1 tblsp tomato paste
2-3 plum tomatoes, chopped (some canned diced tomatoes would work also)
1 14 oz. can cannellini beans
salt and pepper to taste
1. In a large sauce pan, bring at least 4 quarts of water to a boil
2. Rinse chard thoroughly. Cut off the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
3. Drop the chard into boiling water. Cover and when the water returns to a boil, reduce the heat slightly and simmer the chard for 15 minutes or until tender. Drain in a colander.
4. In a large skillet, heat 1 tblsp of the olive oil with garlic and red pepper over medium heat. Stir constantly for 2 minutes, until the garlic begins to turn golden. Immediately stir in the tomato paste. Stir constantly for 1 minute more.
5. Add the tomatoes, turn the heat to high, and stir constantly for 1 to 2 minutes to soften the tomatoes. Add the beans and the chard. Continue cooking over medium high heat for 3 minutes more.
6. Lower the heat to medium-low and stir in the other tblsp of olive oil. Add salt and black pepper to taste. Simmer for 2 more minutes.
Sunday, December 28, 2008
Black Bean and Corn Salsa
It seems most holiday feasts are filled with startchy heavy sorts of side dishes, vs. light or "crisp" types of veggies. So, after several of these kinds of meals over this holiday week, I find myself craving green things. I just had to make a stop on my drive home from Maine to get a salad with raw spinach. I couldn't get it into me fast enough. Where we stopped, by the way, was this little burrito place we love in Portsmouth, NH. They have great add-in selections and also have burritos in a bowl, which is what I had tonight. While we make our own version of a taco salad that I've talked about before, I got some new ideas tonight to spiff it up a bit. The burrito place is Dos Amigos and you should try it if you're there.
I often try to bring a big green salad to these occasions, which I did to one of my holiday gatherings, and I've decided to make that my standard dish to bring because I miss it when it's not there. I also tried a new appetizer that I liked - a tomato-less salsa. It was a fun alternative to the ho-hum tomato salsa. A friend at work, Doug, had made it for a potluck, and I liked it so much I had to give it a try. It is super easy to make, it seemed to go over well, and a couple of people asked for the recipe, so here it is:
Black Bean Corn Salsa
1 can of black beans, drained and rinsed
1 can of shoepeg corn, drained (I think this variety is sweeter which is why it's used. I may try regular yellow corn to see how that goes)
1 bunch of scallions, peeled and minced - white parts only
feta cheese to taste (optional, but is very yummy) use at least 1/4 cup
dressing
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup extra light olive oil or canola oil
1/2 tspn garlic powder (or more to taste)
salt and pepper.
1 bag of scoop tortilla chips (these work best because the salsa is so chunky)
1. Mix salsa ingredients in bowl.
2. Mix dressing and add to salsa.
I often try to bring a big green salad to these occasions, which I did to one of my holiday gatherings, and I've decided to make that my standard dish to bring because I miss it when it's not there. I also tried a new appetizer that I liked - a tomato-less salsa. It was a fun alternative to the ho-hum tomato salsa. A friend at work, Doug, had made it for a potluck, and I liked it so much I had to give it a try. It is super easy to make, it seemed to go over well, and a couple of people asked for the recipe, so here it is:
Black Bean Corn Salsa
1 can of black beans, drained and rinsed
1 can of shoepeg corn, drained (I think this variety is sweeter which is why it's used. I may try regular yellow corn to see how that goes)
1 bunch of scallions, peeled and minced - white parts only
feta cheese to taste (optional, but is very yummy) use at least 1/4 cup
dressing
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup extra light olive oil or canola oil
1/2 tspn garlic powder (or more to taste)
salt and pepper.
1 bag of scoop tortilla chips (these work best because the salsa is so chunky)
1. Mix salsa ingredients in bowl.
2. Mix dressing and add to salsa.
Tuesday, December 16, 2008
Tofu for Sandwiches
I admit it- I can be a tad "bah humbugh-ish" regarding Christmas. It's really just a yearly Consumer Olympics. Retailers and shoppers alike perform all kinds of special feats to sell and buy. It's not that I don't like gift giving. I do. I just don't like it in mass quantities. Getting ready for Christmas becomes a series of a million different errands and chores, and I really don't like doing errands or chores- driving from here to there; in and out of the car; sitting in traffic; waiting in lines; making a lot of different decisions about what to get and where to get it; writing out cards; putting up lights and decorations. And the whole thing just gets so out of hand. When you're buying gifts for someone that maybe you don't spend that much time with, and really have no idea what they want, but you have to get them something so you get them a gift card, or you have to buy a generic gift for that Yankee Swap at the party you're going to, it kind of loses all it's meaning, doesn't it? If we really need this holiday to keep our retailers in business and keep the economy healthy, then I vote that it becomes mandatory that we only buy gifts for kids ages 18 and under, donate some clothes and food to a local shelter or family that is really in need, and we all go out in the month of December and buy ourselves a few things we've been wanting.
It is, however, great fun to find just the right gift for someone, and maybe something they wouldn't have bought for themselves, or vice versa to open a gift that you love, that someone picked out especially for you. And not something that you sent them the information for and told them exactly where to get it when they asked you what you wanted for Christmas. Something that they saw, and because they know you well, they knew you'd enjoy it.
I know I sound like an unthankful, horrible person, so it's a good thing no one reads my blog. I do appreciate all the gifts that my friends and family buy for me. And I think the idea of Santa Claus and creating that story for children is really a lot of fun. We have this big secret that everyone above the age of 10 is in on. It's great that we can keep that going. What frustrates me is the societal pressure around Christmas, and people doing things and spending money and going through the motions of certain traditions because they feel they have to do these things, even if they can't afford it and/or it causes a lot of stress for them.
Perhaps I would miss Christmas and all the hoopla if we were to no longer have it. It's not that I want to get back to the true meaning of Christmas, because I'm not a religious person. I just want to slow it down a bit, both in terms of pace and consumption. I heard somewhere recently that the average American consumes something like 700,000 calories in a year, and half of those calories are consumed from Thanskgiving to the New Year. Gross. And let me tell you, I've had my share of calories this month. (The aforementioned cookie swap really did me in.) Maybe something more along the lines of a Winter Solstice celebration with a little Santa mixed in would work for me.
A couple of weekends ago, I took the T into Harvard Square and roamed around the artisan fair they were having there, and poked in and out of stores. I did enjoy myself there without the traffic and mall parking lots. And I got a few gifts that I'm excited to give to people. I also got a great recipe. At one point, I was standing at an earring booth for about an hour staring at stuff. I finally felt compelled to tell the owner of the booth that I was not trying to steal anything, but that I was trying to choose gifts for four different people, and I was starving, so having a tough time. Instead of just nodding his head or something, he instead said, "You know, I'm hungry too. What are you hungry for?" I thought about it but couldn't come up with anything specific. He proceeded to describe the most delicious sounding sandwich to me which included tofu! I then asked him questions about how his tofu was cooked, and came home and made it immediately so I wouldn't forget. I ended up eating it, not on a sandwich, but on it's own, and really enjoyed it.
Anyway, I'm off to do some more Christmas shopping...
Fried Tofu with Nutritional Yeast
1 block of tofu, pressed to get most of the water out, and sliced into 1/4 inch pieces
1/4 cup soy sauce or Bragg's liquid aminos in a bowl
1/2 cup nutritional yeast in a bowl
1/4 cup canola oil
1. Dredge each slice of tofu in the soy sauce, and then in the nutritional yeast.
2. Sautee in oil on medium to medium high heat until brown on both sides.
It is, however, great fun to find just the right gift for someone, and maybe something they wouldn't have bought for themselves, or vice versa to open a gift that you love, that someone picked out especially for you. And not something that you sent them the information for and told them exactly where to get it when they asked you what you wanted for Christmas. Something that they saw, and because they know you well, they knew you'd enjoy it.
I know I sound like an unthankful, horrible person, so it's a good thing no one reads my blog. I do appreciate all the gifts that my friends and family buy for me. And I think the idea of Santa Claus and creating that story for children is really a lot of fun. We have this big secret that everyone above the age of 10 is in on. It's great that we can keep that going. What frustrates me is the societal pressure around Christmas, and people doing things and spending money and going through the motions of certain traditions because they feel they have to do these things, even if they can't afford it and/or it causes a lot of stress for them.
Perhaps I would miss Christmas and all the hoopla if we were to no longer have it. It's not that I want to get back to the true meaning of Christmas, because I'm not a religious person. I just want to slow it down a bit, both in terms of pace and consumption. I heard somewhere recently that the average American consumes something like 700,000 calories in a year, and half of those calories are consumed from Thanskgiving to the New Year. Gross. And let me tell you, I've had my share of calories this month. (The aforementioned cookie swap really did me in.) Maybe something more along the lines of a Winter Solstice celebration with a little Santa mixed in would work for me.
A couple of weekends ago, I took the T into Harvard Square and roamed around the artisan fair they were having there, and poked in and out of stores. I did enjoy myself there without the traffic and mall parking lots. And I got a few gifts that I'm excited to give to people. I also got a great recipe. At one point, I was standing at an earring booth for about an hour staring at stuff. I finally felt compelled to tell the owner of the booth that I was not trying to steal anything, but that I was trying to choose gifts for four different people, and I was starving, so having a tough time. Instead of just nodding his head or something, he instead said, "You know, I'm hungry too. What are you hungry for?" I thought about it but couldn't come up with anything specific. He proceeded to describe the most delicious sounding sandwich to me which included tofu! I then asked him questions about how his tofu was cooked, and came home and made it immediately so I wouldn't forget. I ended up eating it, not on a sandwich, but on it's own, and really enjoyed it.
Anyway, I'm off to do some more Christmas shopping...
Fried Tofu with Nutritional Yeast
1 block of tofu, pressed to get most of the water out, and sliced into 1/4 inch pieces
1/4 cup soy sauce or Bragg's liquid aminos in a bowl
1/2 cup nutritional yeast in a bowl
1/4 cup canola oil
1. Dredge each slice of tofu in the soy sauce, and then in the nutritional yeast.
2. Sautee in oil on medium to medium high heat until brown on both sides.
Monday, December 15, 2008
Chocolatey Pumpkin Bars
When someone brought up the idea of doing a cookie swap for our departmental holiday celebration at work, I immediately resisted. But mostly everyone else thought it was a fabulous idea, so I relinquished, and tried to get myself in the holiday baking spirit. I also decided that a cookie swap was much better than a Yankee Swap (I hate those things), and that I should embrace the idea.
At first, I tried to think of a creative way that I could turn chips and salsa into a dessert item, since my chip and salsa addiction is well known amongst my co-workers. But, I couldn't figure out a way to make that work. Then, I thought of a dessert item I realized many years ago I could make pretty easily because it required so few ingredients: macaroons. But if I recall from those days, I am one of only about 4 or 5 people who actually like macaroons (I even dipped them in chocolate). Keeping on the coconut theme, I thought this might be a good time to try making Needhams - something I only learned existed last year. My boyfriend's mother makes them each year for the holidays and they are delicious. When I saw her recently, she even gave me the recipe and all the ingredients I needed to make it. But it requires a double boiler and a lot of work, and I got intimidated. I did plan on making them before the holidays though, and I don't know if the rest of you have realized this, but Christmas is in 10 days.
Anyway, my friend Kathy had made some pumpkin bars to bring to our girls weekend recently, and I really liked them. She promised me they were easy, so I figured I'd give those a whirl. It calls for a jelly roll pan, but since I don't have one, I used a glass baking pan. Once they were in the oven, incident free, I panicked. Wouldn't a glass bake pan require a different cooking time than a metal one? (See - I have learned something from all the baked items I have ruined in my past.) So, I used one of my life lines. I checked to see if Sallie was on chat. Joy! She was. Sallie is a friend of mine who used to be a professional baker. She talked me through my situation and told me to add on a little time. I should also mention that she offered to give me the two dozen almond cookies she had that were all assembled. I could just bake them and pass them off as my own! I was momentarily tempted, but remembered I aspired to be a better baker, so I forged on with the pumpkin squares. They came out fine, and I feel a bit better about myself. Next: The Needham Project.
Chocolatey Pumpkin Bars
1 cup all purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup granulated sugar
2 tspns baking powder
1 tspn ground cinnamon
1/2 tspn baking soda
1/2 tspn salt
4 large eggs, beaten
1 15 oz can 100% pure pumpkin
1/2 cup canola oil
1/4 cup 1% lowfat milk
1/2 cup mini chocolate chips (or more, if they just "happen" to spill into the bowl)
1. Preheat the oven to 350 degrees. Lightly oil a 15X10X1 baking pan (jelly roll pan).
2. In a large mixing bowl, mix all dry ingredients (except chocolate chips)
3. In another mixing bowl, beat the eggs then add all wet ingredients. Mix wet ingredients into the large mixing bowl, add the chocolate chips and stir to combine.
4. Spread the batter evenly** into the pan and cook for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
** this is important. I did not take care to really smooth it out and it looked a bit like a topographical representation of a moutainous region.
At first, I tried to think of a creative way that I could turn chips and salsa into a dessert item, since my chip and salsa addiction is well known amongst my co-workers. But, I couldn't figure out a way to make that work. Then, I thought of a dessert item I realized many years ago I could make pretty easily because it required so few ingredients: macaroons. But if I recall from those days, I am one of only about 4 or 5 people who actually like macaroons (I even dipped them in chocolate). Keeping on the coconut theme, I thought this might be a good time to try making Needhams - something I only learned existed last year. My boyfriend's mother makes them each year for the holidays and they are delicious. When I saw her recently, she even gave me the recipe and all the ingredients I needed to make it. But it requires a double boiler and a lot of work, and I got intimidated. I did plan on making them before the holidays though, and I don't know if the rest of you have realized this, but Christmas is in 10 days.
Anyway, my friend Kathy had made some pumpkin bars to bring to our girls weekend recently, and I really liked them. She promised me they were easy, so I figured I'd give those a whirl. It calls for a jelly roll pan, but since I don't have one, I used a glass baking pan. Once they were in the oven, incident free, I panicked. Wouldn't a glass bake pan require a different cooking time than a metal one? (See - I have learned something from all the baked items I have ruined in my past.) So, I used one of my life lines. I checked to see if Sallie was on chat. Joy! She was. Sallie is a friend of mine who used to be a professional baker. She talked me through my situation and told me to add on a little time. I should also mention that she offered to give me the two dozen almond cookies she had that were all assembled. I could just bake them and pass them off as my own! I was momentarily tempted, but remembered I aspired to be a better baker, so I forged on with the pumpkin squares. They came out fine, and I feel a bit better about myself. Next: The Needham Project.
Chocolatey Pumpkin Bars
1 cup all purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup granulated sugar
2 tspns baking powder
1 tspn ground cinnamon
1/2 tspn baking soda
1/2 tspn salt
4 large eggs, beaten
1 15 oz can 100% pure pumpkin
1/2 cup canola oil
1/4 cup 1% lowfat milk
1/2 cup mini chocolate chips (or more, if they just "happen" to spill into the bowl)
1. Preheat the oven to 350 degrees. Lightly oil a 15X10X1 baking pan (jelly roll pan).
2. In a large mixing bowl, mix all dry ingredients (except chocolate chips)
3. In another mixing bowl, beat the eggs then add all wet ingredients. Mix wet ingredients into the large mixing bowl, add the chocolate chips and stir to combine.
4. Spread the batter evenly** into the pan and cook for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
** this is important. I did not take care to really smooth it out and it looked a bit like a topographical representation of a moutainous region.
Saturday, November 29, 2008
Mashed Potato Pancakes
I know I'm probably starting to sound like some kind of mashed potato freak because I talk about them quite a lot. I promise I'll stop after this, but I figure you might have some extra mashed potatoes laying around your fridge after Thanksgiving and need something to do with them. Last night I made some pancakes with my leftovers. They were tasty and went well paired up with a yummy salad (greens, toasted walnuts, cranberries, red onion and a balsamic vinaigrette) and some leftover soup. I had some corn in the same container, so I mixed it right into the pancakes. You could also make some of the gravy from yesterday's entry to pour on top.
Mashed Potato Pancakes
2 cups cold mashed potatoes
1 egg slightly beaten
1/4 c butter or vegan margarine
1/2 c flour for dredging
salt and pepper to taste
1 small onion minced (optional)
1. Mix the potatoes, onion and egg together and form into 6 lean patties or 4 fatter ones. (I didn't include the onion. I was afraid it wouldn't cook enough)
2. Heat the butter in a skillet over medium heat. Dredge the patties on both sides in the flour.
3. Sautee in the pan, browning both sides and making sure the patties are heated through.
Mashed Potato Pancakes
2 cups cold mashed potatoes
1 egg slightly beaten
1/4 c butter or vegan margarine
1/2 c flour for dredging
salt and pepper to taste
1 small onion minced (optional)
1. Mix the potatoes, onion and egg together and form into 6 lean patties or 4 fatter ones. (I didn't include the onion. I was afraid it wouldn't cook enough)
2. Heat the butter in a skillet over medium heat. Dredge the patties on both sides in the flour.
3. Sautee in the pan, browning both sides and making sure the patties are heated through.
Friday, November 28, 2008
Mushroom Gravy
Even when I did eat meat, I don't recall liking gravy all that much. It just never did much for me. Maybe it was just that I so enjoyed my mashed potatoes, I didn't feel the need to smother them with anything. I suppose if you grew up eating fake mashed potatoes (the kind that come in a box as little flakes that you rehydrate) you would certainly need to put something on them to make them taste good. In which case, the potatoes just become a vehicle for eating gravy.
I remember watching my grandmother making the gravy in the pan, whisking it all around in a frenzied manner. I didn't know then what all the action was about, but I now realized she was trying to work all the lumps out of the flour. If you're serving dinner to my cousin's husband, you don't even need to go to all the trouble to make gravy, because his gravy of choice is ketchup. I often watch in awe as Derven takes the bottle of ketchup and pours it all over the entire Thanksgiving dinner his wife just took all day to prepare. Now that I think of it, maybe he uses gravy AND ketchup. I'll have to pay more attention next time. But, hey, to each his own. I enjoy a good squirt of ketchup on many things as well, and sometimes plan a meal just as an excuse to eat some ketchup. I'm not knocking him, just making an observation is all.
I've tried a few vegetarian gravies before, a couple out of a package and a couple made from scratch. The last time I had the packaged kind, I didn't like it at all. It tasted very artificial. When I was planning my Thanksgiving dinner, I got the idea that I should include gravy just because it seemed like the right thing to do. So, I went searching for a recipe, and found this one. I liked it and it was easy to make. I would definitely use it again. I think it would be a nice complement to the vegetarian shepherd's pie I make. I should mention that even Barry liked it. This is significant because Barry is a carnivore AND a picky eater, so if he likes something, I know I've got a winner!
This Thanksgiving has left me with a newly found appreciation for gravy, and will be looking for some more opportunities to utilize it. Maybe if I'm feeling really adventurous, I'll even try mixing gravy and ketchup!
Vegetarian Mushroom Gravy
3/4 cup white or button mushrooms, chopped small
1 small yellow onion, minced
1/4 cup vegan margarine (I use Earth Balance)
2 1/2 cups vegetable broth (I use Imagine No Chicken broth - it's not tomato based)
2 tbsp soy sauce
1/4 cup flour
1/2 tspn each of sage, thyme and marjoram
salt and pepper to taste (it's pretty salty already, so salt is probably not necessary)
1. In a large skillet, melt the margarine and add onion and mushrooms, Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add veggie broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add seasoning, stirring consistently. Allow to cook 8-10 minutes, stirring regularly until gravy thickens.
I remember watching my grandmother making the gravy in the pan, whisking it all around in a frenzied manner. I didn't know then what all the action was about, but I now realized she was trying to work all the lumps out of the flour. If you're serving dinner to my cousin's husband, you don't even need to go to all the trouble to make gravy, because his gravy of choice is ketchup. I often watch in awe as Derven takes the bottle of ketchup and pours it all over the entire Thanksgiving dinner his wife just took all day to prepare. Now that I think of it, maybe he uses gravy AND ketchup. I'll have to pay more attention next time. But, hey, to each his own. I enjoy a good squirt of ketchup on many things as well, and sometimes plan a meal just as an excuse to eat some ketchup. I'm not knocking him, just making an observation is all.
I've tried a few vegetarian gravies before, a couple out of a package and a couple made from scratch. The last time I had the packaged kind, I didn't like it at all. It tasted very artificial. When I was planning my Thanksgiving dinner, I got the idea that I should include gravy just because it seemed like the right thing to do. So, I went searching for a recipe, and found this one. I liked it and it was easy to make. I would definitely use it again. I think it would be a nice complement to the vegetarian shepherd's pie I make. I should mention that even Barry liked it. This is significant because Barry is a carnivore AND a picky eater, so if he likes something, I know I've got a winner!
This Thanksgiving has left me with a newly found appreciation for gravy, and will be looking for some more opportunities to utilize it. Maybe if I'm feeling really adventurous, I'll even try mixing gravy and ketchup!
Vegetarian Mushroom Gravy
3/4 cup white or button mushrooms, chopped small
1 small yellow onion, minced
1/4 cup vegan margarine (I use Earth Balance)
2 1/2 cups vegetable broth (I use Imagine No Chicken broth - it's not tomato based)
2 tbsp soy sauce
1/4 cup flour
1/2 tspn each of sage, thyme and marjoram
salt and pepper to taste (it's pretty salty already, so salt is probably not necessary)
1. In a large skillet, melt the margarine and add onion and mushrooms, Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add veggie broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add seasoning, stirring consistently. Allow to cook 8-10 minutes, stirring regularly until gravy thickens.
Monday, November 3, 2008
Curried Butternut Squash Soup
If butternut squash wasn't such a darn pain to peel, I'd probably cook with it more often. I know, I know, I can buy it already cut and peeled at the store. But, I just don't feel right about that. And, isn't it less fresh that way? Maybe there's actually a better way to peel it that I don't know about. I usually just use a potato peeler to take the skin off, and I peel away until I can see orange. It's also sometimes a Herculean effort to cut the squash into chunks, but maybe my knives just need to be sharpened.
But, it's worth the effort. These odd shaped winter squashes yield some pretty tasty meals. Tonight I tried a curried butternut squash soup. I originally thought of roasting it, but that takes more time. Plus, I had been told that last year's cyclocross race in Northampton (where I spent this whole past weekend) had Curried Butternut Squash Soup, so I was disappointed they didn't have it this year, and I had to settle for a mediocre veggie chili. So, I figured I'd just have to make my own curried squash soup.
I'll give you the recipe as is. I had cut back on the apples thinking it might be too much, but I actually think it would have been o.k., and it might give the soup a thicker consistency than mine had.
Curried Butternut Squash Soup
But, it's worth the effort. These odd shaped winter squashes yield some pretty tasty meals. Tonight I tried a curried butternut squash soup. I originally thought of roasting it, but that takes more time. Plus, I had been told that last year's cyclocross race in Northampton (where I spent this whole past weekend) had Curried Butternut Squash Soup, so I was disappointed they didn't have it this year, and I had to settle for a mediocre veggie chili. So, I figured I'd just have to make my own curried squash soup.
I'll give you the recipe as is. I had cut back on the apples thinking it might be too much, but I actually think it would have been o.k., and it might give the soup a thicker consistency than mine had.
Curried Butternut Squash Soup
3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste
1. In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown.
2. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
3. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil. Reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.
4. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.
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