Serves 2
Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.
Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon (5 ml) kosher salt
Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.
Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C)
Capellini with Gorgonzola, Lemon and Rosemary
Serves: 4
Total: 1 hr 15 mins
Ingredients
1 pound capellini pasta 1 large clove garlic, minced
3 tablespoons lemon juice and zest of one lemon 2 tablespoons chopped fresh rosemary
3/4 cup crumbled gorgonzola cheese 2 tablespoons unsalted butter
1 teaspoon kosher salt 1/2 teaspoon black pepper
directions
Meanwhile, in a large heat-proof bowl, combine the remaining ingredients
When the pasta is ready, reserve 1/2 cup of the pasta water before straining
Add the strained pasta to the bowl and toss
Add the reserved pasta water if more moisture is desired.
Serve with brussel sprouts
Saturday, March 27, 2010
Spicy Peanut Chicken bake with rice
FRIDAY
http://www.atasteofthai.com/index.php?page=recipe&id=408
Cucumber-Pineapple Salad with Red Pepper and Peanuts
A while ago I was supposed to make this but things got chaotic and never had a chance to make it. Going to try once again to make this.
This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
http://www.atasteofthai.com/index.php?page=recipe&id=408
Cucumber-Pineapple Salad with Red Pepper and Peanuts
A while ago I was supposed to make this but things got chaotic and never had a chance to make it. Going to try once again to make this.
This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Mandarin Ginger Tofu with rice
THURSDAY
Mandarin Ginger Tofu
Ingredients
1 block extra firm tofu
1 cup orange juice
1/4 cup canned mandarin oranges
1/4 cup ginger root, cut into 1" slices
1 tsp ground ginger
EDIT: 3 finely chopped cloves of garlic
2 cups raw spinach - without stems
1/4 unpacked cup brown sugar
Directions
Cut the block of tofu into 1 inch squares. If necessary, lay the squares out on a clean towel and press to dry.
Heat 1 tablespoon of olive oil in a medium (~10") flying pan.
Add the tofu and cook on medium heat, stirring occasionally, until the surface is a light golden brown.
Add garlic, ginger root slices, and ground ginger, stirring frequently to keep the garlic from burning. Cook for 5 minutes.
Add spinach and continue to cook for 3 minutes.
Add orange juice and brown sugar, lower heat, and allow to simmer for 5 minutes.
Serve with 5 or 6 little mandarin oranges.
Can be served alone or over a bed of rice.
Number of Servings: 4
Nutritional Info
Fat: 10.9g
Carbohydrates: 25.2g
Calories: 240.9
Protein: 15.3g
Mandarin Ginger Tofu
Ingredients
1 block extra firm tofu
1 cup orange juice
1/4 cup canned mandarin oranges
1/4 cup ginger root, cut into 1" slices
1 tsp ground ginger
EDIT: 3 finely chopped cloves of garlic
2 cups raw spinach - without stems
1/4 unpacked cup brown sugar
Directions
Cut the block of tofu into 1 inch squares. If necessary, lay the squares out on a clean towel and press to dry.
Heat 1 tablespoon of olive oil in a medium (~10") flying pan.
Add the tofu and cook on medium heat, stirring occasionally, until the surface is a light golden brown.
Add garlic, ginger root slices, and ground ginger, stirring frequently to keep the garlic from burning. Cook for 5 minutes.
Add spinach and continue to cook for 3 minutes.
Add orange juice and brown sugar, lower heat, and allow to simmer for 5 minutes.
Serve with 5 or 6 little mandarin oranges.
Can be served alone or over a bed of rice.
Number of Servings: 4
Nutritional Info
Fat: 10.9g
Carbohydrates: 25.2g
Calories: 240.9
Protein: 15.3g
Chicken Kababs with rice
WEDNESDAY
Chicken Kabab
Description:
Great for all occasions. Eat casually in a pita, or over rice on a plate. Health nuts will love it.
Servings: about 8 skewers
--------------------------------------------------------------------------------
Ingredients:
chicken breasts,1,pound,boneless,skinless
olive oil,1/4,cup
lemon juice,1/4,cup,fresh
cinnamon,1/8,teaspoon
garlic,2,clove,minced
salt,,
black pepper,,,ground
green pepper,1,,chopped in 1 inch pieces
onions,3,,par-boiled, chopped in 1 inch pieces
skewers,,, for grilling
--------------------------------------------------------------------------------
Instructions:
Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and membrane from chicken, cut into 1 inch cubes and combine with marinade.( refrigerate 2-3 hours )
Let stand at room temp 30 min before grilling. Thread skewers with chicken, onions and peppers. Grill or broil until golden, do not overcook, serve with pita or rice
Chicken Kabab
Description:
Great for all occasions. Eat casually in a pita, or over rice on a plate. Health nuts will love it.
Servings: about 8 skewers
--------------------------------------------------------------------------------
Ingredients:
chicken breasts,1,pound,boneless,skinless
olive oil,1/4,cup
lemon juice,1/4,cup,fresh
cinnamon,1/8,teaspoon
garlic,2,clove,minced
salt,,
black pepper,,,ground
green pepper,1,,chopped in 1 inch pieces
onions,3,,par-boiled, chopped in 1 inch pieces
skewers,,, for grilling
--------------------------------------------------------------------------------
Instructions:
Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and membrane from chicken, cut into 1 inch cubes and combine with marinade.( refrigerate 2-3 hours )
Let stand at room temp 30 min before grilling. Thread skewers with chicken, onions and peppers. Grill or broil until golden, do not overcook, serve with pita or rice
California Avocado Fettuccine with salad
TUESDAY
Ingredients
1 1/3 tsp olive oil
5 1/3 oz diced green pepper
8 tsp white wine vinegar
1/3 cup chopped basil
6 2/3 oz sundried tomatoes, diced
1/3 cup chopped green onion
1 fresh avocado
2/3 lb fetuccine
1.In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.
2.Toss ingredients together well so they are evenly coated with the oil and vinegar.
3.Cook pasta in boiling water for 6 minutes or until "al dente."
4.Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5.Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
Nutrition Facts:
Per serving: 402 calories, 11g fat, 1.6g saturated fat, 1.6 polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g carbohydrate, 4g dietary fiber, 7g sugar, 12g protein.
Ingredients
1 1/3 tsp olive oil
5 1/3 oz diced green pepper
8 tsp white wine vinegar
1/3 cup chopped basil
6 2/3 oz sundried tomatoes, diced
1/3 cup chopped green onion
1 fresh avocado
2/3 lb fetuccine
1.In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.
2.Toss ingredients together well so they are evenly coated with the oil and vinegar.
3.Cook pasta in boiling water for 6 minutes or until "al dente."
4.Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5.Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.
Nutrition Facts:
Per serving: 402 calories, 11g fat, 1.6g saturated fat, 1.6 polyunsaturated fat, 6.7g monounsaturated fat, 0mg cholesterol, 20mg sodium, 66g carbohydrate, 4g dietary fiber, 7g sugar, 12g protein.
Remake of Panera Mediterranean Salmon Salad
MONDAY
Poach Salmon the night before, store in fridge.
Ingredients:
2 2 oz salmon fillets (preferably Pacific caught)
mixed salad greens (I prefer mesclun and romaine for this.)
kalamata olives
mandarin oranges
sliced almonds
feta cheese
handful grape tomatoes
*I'm going to make my own salad dressing made of just one juiced orange and a tsp of honey.
Serve with fresh homemade baguette.
Poach Salmon the night before, store in fridge.
Ingredients:
2 2 oz salmon fillets (preferably Pacific caught)
mixed salad greens (I prefer mesclun and romaine for this.)
kalamata olives
mandarin oranges
sliced almonds
feta cheese
handful grape tomatoes
*I'm going to make my own salad dressing made of just one juiced orange and a tsp of honey.
Serve with fresh homemade baguette.
Italian Style Quinoa stuffed sole with Broccoli Rabe and rice
SUNDAY
Italian-Style Quinoa-Stuffed Sole
Prep Time: 20 Minutes
Cook Time: 23 Minutes Ready In: 1 Hour 3 Minutes
Servings: 2
"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."
Ingredients:
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets 2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
Directions:
1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Maria's Broccoli Rabe
Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Servings: 4
"Broccoli rabe (rapini) sauteed with garlic and dusted with Parmesan cheese."
Ingredients:
1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil 1 clove garlic, minced
1 tablespoon grated Parmesan cheese
Directions:
1. Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired
Italian-Style Quinoa-Stuffed Sole
Prep Time: 20 Minutes
Cook Time: 23 Minutes Ready In: 1 Hour 3 Minutes
Servings: 2
"Delicate sole is wrapped around spiced quinoa for a tender and filling dish."
Ingredients:
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets 2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
Directions:
1. Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3. Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4. Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Maria's Broccoli Rabe
Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Servings: 4
"Broccoli rabe (rapini) sauteed with garlic and dusted with Parmesan cheese."
Ingredients:
1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil 1 clove garlic, minced
1 tablespoon grated Parmesan cheese
Directions:
1. Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired
Crispy Kale
Crispy Kale - Kale Recipes
We're looking for a new way to cook Kale and I found this one on About.com
Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary.
Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
•6-8 cups chopped fresh kale, hard stems removed
•2 Tbsp. olive oil
•1 tsp. apple cider vinegar
•1/2 tsp. kosher salt or sea salt
Preparation:
1.Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2.Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3.Place on the lowest rack of the oven and bake for 10 minutes.
4.Remove from oven and stir so that kale can get crispy all over.
5.Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6.Remove from oven, and sprinkle with sea salt (Maldon sea salt1 makes it taste fantastic) and serve immediately.
We're looking for a new way to cook Kale and I found this one on About.com
Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary.
Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
•6-8 cups chopped fresh kale, hard stems removed
•2 Tbsp. olive oil
•1 tsp. apple cider vinegar
•1/2 tsp. kosher salt or sea salt
Preparation:
1.Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2.Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3.Place on the lowest rack of the oven and bake for 10 minutes.
4.Remove from oven and stir so that kale can get crispy all over.
5.Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6.Remove from oven, and sprinkle with sea salt (Maldon sea salt1 makes it taste fantastic) and serve immediately.
Saturday, March 20, 2010
Hummus and Vegetable Focaccia Sandwich Recipe
Hummus and Vegetable Focaccia Sandwich Recipe
TUESDAY
5 min 5 min prep
SERVES 2 , 2 sandwiches
1/2 bunch spinach leaves
1/4 cup hummus
1/2 cup tomato, sliced
1/2 small cucumber, sliced
1/4 red onion, sliced
1/2 cup feta cheese, crumbled
4 sandwich-sized slices focaccia bread
Spread hummus over each slice of bread, evenly. Layer spinach leaves on two of the slices, then top with tomato, cucumber, onion and feta cheese. Top with remaining foccacia and serve.
TUESDAY
5 min 5 min prep
SERVES 2 , 2 sandwiches
1/2 bunch spinach leaves
1/4 cup hummus
1/2 cup tomato, sliced
1/2 small cucumber, sliced
1/4 red onion, sliced
1/2 cup feta cheese, crumbled
4 sandwich-sized slices focaccia bread
Spread hummus over each slice of bread, evenly. Layer spinach leaves on two of the slices, then top with tomato, cucumber, onion and feta cheese. Top with remaining foccacia and serve.
Mediterranean Chicken Salad & Fresh bread
MONDAY
Mediterranean Chicken Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour
Servings: 4
"Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives."
Ingredients:
1 1/2 cups sun-dried tomato and oregano
salad dressing
4 skinless, boneless chicken breast halves
2 red bell peppers, halved and seeded
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 cup black olives, drained
4 ounces feta cheese, crumbled
1/2 cup sun-dried tomato and oregano salad dressing
Directions:
1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Mediterranean Chicken Salad
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour
Servings: 4
"Tender, boneless chicken breasts are marinated in sun dried tomato dressing, grilled with sweet bell peppers, and served atop a crunchy romaine bed sprinkled with feta and olives."
Ingredients:
1 1/2 cups sun-dried tomato and oregano
salad dressing
4 skinless, boneless chicken breast halves
2 red bell peppers, halved and seeded
1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 cup black olives, drained
4 ounces feta cheese, crumbled
1/2 cup sun-dried tomato and oregano salad dressing
Directions:
1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The peppers will need only a few minutes - be careful not to burn them!
4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.
Saturday, March 6, 2010
Whole wheat Blueberry Flax muffins
Whole-wheat Blueberry Flax Muffins
This actually comes from another blogger. Here's the link to that blog.
http://veganyogini.blogspot.com/2009/09/whole-wheat-blueberry-flax-muffins.html
Makes 24 full size muffins or 48 mini's
1 1/2 cup whole wheat pastry flour
1/2 cup turbinado sugar
1 cup flax meal (or ground whole flax seeds)
1 tsp salt
1/2 tsp baking powder
2 cup low fat soy milk
1/4 cup canola oil
1 cup frozen blueberries
Preheat oven to 400 degrees. Line 24 cups muffin tins. Because this recipe is low in fat it's helpful to lightly spray the liners with a small amount of oil to prevent sticking. Combine all dry ingredients. Add milk and oil. Stir just until combined (do not over mix or muffins will be tough). Gently fold in blueberries. Bake 25-30 minutes (15-20 minutes for mini's). Remove to a wire cooling rack and cool completely.
This actually comes from another blogger. Here's the link to that blog.
http://veganyogini.blogspot.com/2009/09/whole-wheat-blueberry-flax-muffins.html
Makes 24 full size muffins or 48 mini's
1 1/2 cup whole wheat pastry flour
1/2 cup turbinado sugar
1 cup flax meal (or ground whole flax seeds)
1 tsp salt
1/2 tsp baking powder
2 cup low fat soy milk
1/4 cup canola oil
1 cup frozen blueberries
Preheat oven to 400 degrees. Line 24 cups muffin tins. Because this recipe is low in fat it's helpful to lightly spray the liners with a small amount of oil to prevent sticking. Combine all dry ingredients. Add milk and oil. Stir just until combined (do not over mix or muffins will be tough). Gently fold in blueberries. Bake 25-30 minutes (15-20 minutes for mini's). Remove to a wire cooling rack and cool completely.
Thai Basil Chicken with rice and Thai Vegetables
Saturday, 13 March
Thai Basil Chicken
Ingredients
4 chicken breast(sliced)
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1 tsp yellow curry
1/2 cup of coconut oil or milk
2 tbs soy sauce
1/2 cup fresh basil leaves
Directions
First add the sliced chicken strips into the crockpot. Combine the garlic, salt, pepper, and soy sauce together and mix very well. Pour this mixture over the chicken strips, allowing the mixture to spread over the chicken meat. Cook on a low setting for about 7 hours. An hour before the meal is finished, add the basil leaves and yellow curry and stir into the mixture and let cook the remaining hour.
Thai Vegetables
1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)
Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.
Thai Basil Chicken
Ingredients
4 chicken breast(sliced)
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1 tsp yellow curry
1/2 cup of coconut oil or milk
2 tbs soy sauce
1/2 cup fresh basil leaves
Directions
First add the sliced chicken strips into the crockpot. Combine the garlic, salt, pepper, and soy sauce together and mix very well. Pour this mixture over the chicken strips, allowing the mixture to spread over the chicken meat. Cook on a low setting for about 7 hours. An hour before the meal is finished, add the basil leaves and yellow curry and stir into the mixture and let cook the remaining hour.
Thai Vegetables
1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)
Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.
Baked tilapia with corn on cob and rice
Friday, 12 March
Baked tilapia
This one is all mine. One of those stand by recipes that I use when I don't really want to do the work and look for a recipe. Also since hubby is not here, it's easier.
Set out to thaw in the morning.
Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Thursday night.
Baked tilapia
This one is all mine. One of those stand by recipes that I use when I don't really want to do the work and look for a recipe. Also since hubby is not here, it's easier.
Set out to thaw in the morning.
Preheat oven to 400 degrees. While oven is heating, put perch filets in parchment paper. Drizzle with olive oil, slices of lemon, and cajun seasoning. Close parchment paper up so it's completely sealed. Bake until fish is flaky.
Put the corn on to boil with a tbsp of honey and a tbsp of butter in water.
Make rice on Thursday night.
Spinach and Cheese Ravioli with pesto
Thursday, 11 March
Spinach and Cheese Ravioli with pesto. Salad on side.
I have some ready made raviolis stored in our freezer for this one. Super easy dinner again.
Spinach and Cheese Ravioli with pesto. Salad on side.
I have some ready made raviolis stored in our freezer for this one. Super easy dinner again.
Kashi Meditteranean Pizza with Salad
Greek Garbanzo Bean Salad
Tuesday, 09March
Greek Garbanzo Bean Salad
Prep Time: 10 Minutes
Ready In: 2 Hours 10 Minutes
Servings: 2
Ingredients:
1/2 (15 ounce) can garbanzo beans, drained
1/2 cucumbers, halved lengthwise and sliced
3 cherry tomatoes, halved
1/8 red onion, chopped
1/2 clove garlic, minced 1/4 (15 ounce) can black olives, drained and chopped
1/2 ounce crumbled feta cheese
2 tablespoons Italian-style salad dressing
1/8 lemon, juiced
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
Directions:
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled
Serve on top of bed of lettuce with pita bread.
Greek Garbanzo Bean Salad
Prep Time: 10 Minutes
Ready In: 2 Hours 10 Minutes
Servings: 2
Ingredients:
1/2 (15 ounce) can garbanzo beans, drained
1/2 cucumbers, halved lengthwise and sliced
3 cherry tomatoes, halved
1/8 red onion, chopped
1/2 clove garlic, minced 1/4 (15 ounce) can black olives, drained and chopped
1/2 ounce crumbled feta cheese
2 tablespoons Italian-style salad dressing
1/8 lemon, juiced
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
Directions:
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled
Serve on top of bed of lettuce with pita bread.
Hummus and Vegetable Focaccia Sandwich
Monday, 08 March
Hummus and Vegetable Focaccia Sandwich Recipe
5 min 5 min prep
SERVES 2 , 2 sandwiches
1/2 bunch spinach leaves
1/4 cup hummus
1/2 cup tomato, sliced
1/2 small cucumber, sliced
1/4 red onion, sliced
1/2 cup feta cheese, crumbled
4 sandwich-sized slices focaccia bread
Spread hummus over each slice of bread, evenly. Layer spinach leaves on two of the slices, then top with tomato, cucumber, onion and feta cheese. Top with remaining foccacia and serve.
Serve with salad
Hummus and Vegetable Focaccia Sandwich Recipe
5 min 5 min prep
SERVES 2 , 2 sandwiches
1/2 bunch spinach leaves
1/4 cup hummus
1/2 cup tomato, sliced
1/2 small cucumber, sliced
1/4 red onion, sliced
1/2 cup feta cheese, crumbled
4 sandwich-sized slices focaccia bread
Spread hummus over each slice of bread, evenly. Layer spinach leaves on two of the slices, then top with tomato, cucumber, onion and feta cheese. Top with remaining foccacia and serve.
Serve with salad
Crockpot Pork Chops Supreme
Sunday 07March
Crockpot Pork Chops Supreme
Ingredients:
•1 large onion, sliced
•4 to 6 medium potatoes, peeled and sliced
•1 can (10 3/4 ounces) condensed cream of mushroom soup
•4 to 6 pork chops, boneless or bone-in
•salt and pepper to taste
Preparation:
Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.
Serves 4 to 6.
Serve with asparagus
Crockpot Pork Chops Supreme
Ingredients:
•1 large onion, sliced
•4 to 6 medium potatoes, peeled and sliced
•1 can (10 3/4 ounces) condensed cream of mushroom soup
•4 to 6 pork chops, boneless or bone-in
•salt and pepper to taste
Preparation:
Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender.
Serves 4 to 6.
Serve with asparagus
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