Moving

So for the rest of the week, i'll be making clean-out-the-fridge food, use-up-small-bits-of-things-like-pasta food, and remember-this-soup/stew/whatever-you-made-three-months-ago-and-stuck-in-the-freezer food.

Tonight was Hey, Look, I remember making this lasagna (freezer). Quite tasty, but since i had to store it in layers, it was basically delicious gloppy mess on a plate. It was, however, whole wheat pasta, low-fat ricotta, crumbles, and very little mozzarella. So not even very pointy, but very tasty.

Can't quite remember how I made it, but it's basically, make basic pasta sauce, throw in crumbles. Combine ricotta with yummy fresh basil and oregano. Boil noodles. Layer all three, and throw some mozzarella on top. Bake until cheese starts to brown. Let cool a bit, and nosh!

Dal, curry and raita

The recipes for the dal and quorn curry are already up here, but here's the one for the raita

Finely diced cucumber (peeled)
mint leaves
finely diced onion
little bit of garlic powder
lemon juice
yogurt (or tofutti if you don't have any plain soy yogurt, like me.)

Combine, adjust quantities to taste. (Note, this tastes better if you let it sit in the fridge for a couple hours, but is still good right away, if you're very hungry like me.)

Hummus is Yummus!

Hummus:

1 can chickpeas
1 tbsp lemon juice
3 cloves garlic
3 tbsp tahini
salt
pepper
paprika

Put all the ingredients in a food processor. Blend until relatively smooth. (Can add a bit of water if it's really thick).

Sprinkle paprika on top and serve with assorted veggies, pita chips, tortilla chips, etc.

The tahini is 6 pts.. but this makes quite a bit. So maybe 1 pt per serving, unless you eat a ton of it?

Yogurt-free smoothie!

1 C frozen strawberries
1 C frozen mango chunks
1 can peaches

Blend in food processor until smooth. Enjoy. :-)

Super easy super tasty Pasta salad

1 red pepper
2 zuchini
5 green onions
1 red onion
1 can olives
1 can kidney beans
1 can chick peas
a bunch of grape tomatoes
basil
parsley
garlic
oregano
thyme
salt
pepper
olive oil
balsamic vinegar
whole wheat pasta

Cook the pasta, and chill. Cut all the veggies into bite size pieces, and drain the canned items. Combine all to taste. Let sit in the fridge for at least an hour, overnight is better. Enjoy.

More freecycle!

Dal

i went and checked a bunch of veg cookbooks out from the library, but the vegan cookbooks were checked out :-( However, a lot of the recipes in the cookbooks are vegan already, yay! I also got a cool raw food book too. Using the stove makes my house too hot, so raw may be the way to go, along with the grill and the slowcooker.

From the moosewood Sunday book, I made lentil dal and had it over brown rice.

Slightly adapted:

1.5 C brown lentils
4 C water
1/4 tsp cayenne
1/4 tsp turmeric
1/2 tsp salt
2 tbsp oil
1/2 tsp cumin seeds or 1/4 ground cumin
1 C chopped onion
1 tsp grated fresh ginger
1 tbsp lemon juice
1/2 tsp garam masala

Simmer lentils and water along with turmeric, chiles and salt for about 20-30 mins, until tender.
When the lentils are almost done, sautee the onion in the oil, and add the cumin and ginger. Cook until onions start to brown. Add the lentils, lemon juice, garam masala, and mix well. Enjoy.

It was delicious. So delicious, in fact, that I had the remainder of the lentils for breakfast. :-)

Totally core if the oil, spread through the 4 serving recipe is your healthy oil for the day. Yay!


Oh yeah, and the dresses went to a nice lady from my town.

Freecyclin'

Email me if you are interested.

Tastes Like Summer

Corn on the cob and a portobello burger!

They had sweet white corn at the market today, 3/1$, which isn't cheap, but for May, it's pretty good. Last night we grilled it:

On a grill on high cook corn (unshucked) for about 10 mins, or until the husk is evenly charred. Pretty easy. You can put butter, salt and pepper on, but why bother when it tastes this good?

Portobello Burgers:

Marinate a cap in some balsamic vinegar and a bit of light evoo or canola oil, plus a bit of garlic powder and onion powder for 15-30 mins. Grill on high for about 10 mins.

On the burger: Herbed goat cheese, sauteed red onions, fresh spinach and fresh sliced tomato. Mmmm....

Tonight I'm doing a reprise, but making a veggie burger instead of a portobello burger.

Recipe courtesy of Recipezaar:


Black Bean Burgers
1 can Organic Black Beans
2 cups of cooked rice
Breadcrumbs (you know, enough)
1 medium Onion, cut small and sautéed in some oil or Earth Balance
Herbs (to taste)
Extra-virgin Olive Oil (for taste and stability)
Vegetable Oil (for frying)



Sautee the onion.
Add all of the other ingredients together in a bowl until it looks and tastes tasty and can be formed into patties. If you like, put some breadcrumbs on the outside of the patties for crispiness.
Fry patties in vegetable oil.

Not cooking anything worth posting

I've been gone, and not living at my house for part of the past week, so the cooking has been ... not so much. But i'm going to cook this week.

Ethiopian food is amazing. I really want to try making some.. I need to get some spices I don't have, and order some teff flour. :-)

Chop Suey

red pepper
zucchini
broccoli
baby corn
mung bean sprouts
garlic
onion
sesame oil or peanut oil
soy sauce
1 tbsp brown sugar
1/2 c veggie broth or water
fresh ground pepper to taste


Cut all veggies except onion and garlic into bite size pieces. Dice onion and mince garlic. In a wok or fry pan, sautee onion and garlic for 30 seconds, then add the rest of veggies. cook for 2-3 minutes, then add brown sugar, soy sauce and some veggie broth. Cook another minute, then serve. Yumm!