MONDAY
Strawberry Glazed Pork Chops
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork
Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup
Directions
2 cups low-sodium chicken broth
Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Serve with steamed cauliflower
Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts
Saturday, August 20, 2011
Saturday, June 25, 2011
Mango Blueberry Quinoa Salad
THURSDAY
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Friday, January 14, 2011
Quinoa & Black Bean Salad
FRIDAY
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Saturday, November 27, 2010
Quinoa and Black Bean Salad
THURSDAY
Quinoa and Black Bean Salad
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Saturday, October 30, 2010
MONDAY
Quinoa & Black Beans
http://www.eatingwell.com/recipes/quinoa_black_beans.html
From EatingWell: EatingWell Serves Two
Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
2 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
1 teaspoon canola oil
1/2 bell pepper, chopped
2 tablespoons chopped red onion
1/2 cup canned black beans, rinsed
2 tablespoons broth, (or water)
1/2 cup hot cooked quinoa
Preparation
Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa.
Quinoa & Black Beans
http://www.eatingwell.com/recipes/quinoa_black_beans.html
From EatingWell: EatingWell Serves Two
Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
2 servings, about 1/2 cup each | Active Time: 10 minutes | Total Time: 30 minutes
Ingredients
1 teaspoon canola oil
1/2 bell pepper, chopped
2 tablespoons chopped red onion
1/2 cup canned black beans, rinsed
2 tablespoons broth, (or water)
1/2 cup hot cooked quinoa
Preparation
Heat oil in a small saucepan over medium heat. Add bell pepper and onion and cook until almost tender. Add beans and broth (or water) to the pan. Cook until heated through. Stir in quinoa.
Saturday, October 2, 2010
Quinoa Salad with Apples and Almonds
WEDNESDAY
Quinoa Salad with Apples and Almonds
Quinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
We never had this last week so we're going to have it on Wednesday instead.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Quinoa Salad with Apples and Almonds
Quinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
We never had this last week so we're going to have it on Wednesday instead.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Saturday, September 25, 2010
Quinoa Salad with Apples and Almonds
THURSDAY
Quinoa Salad with Apples and AlmondsQuinoa (pronounced KEEN-wah) has a mild flavor, a pleasantly chewy texture, and a higher protein content than most other grains. Combined with fresh fruit, crunchy nuts, and a light citrusy dressing, it makes a healthy picnic side.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 tablespoons honey
1/4 cup lemon juice
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 cup peeled, diced tart apple, such as Granny Smith
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds, toasted
Coarse salt and pepper
Instructions
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature. Serves 6 to 8.
Serve with fresh bread
Saturday, July 17, 2010
Quinoa and black beans with dinner rolls
MONDAY
Quinoa and Black Beans
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro
We're going to add some diced tomatoes, bell peppers and avocado to pack even more of a healthy punch!
Quinoa and Black Beans
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro
We're going to add some diced tomatoes, bell peppers and avocado to pack even more of a healthy punch!
Saturday, July 10, 2010
Quinoa with Chickpeas and tomatoes
THURSDAY
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Serve fresh boule alongside.
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Serve fresh boule alongside.
Saturday, February 20, 2010
Quinoa Stir Fry
Wednesday , 24 February
Quinoa Stir Fry
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
Serve with some rice for Nick, just in case
Quinoa Stir Fry
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
Serve with some rice for Nick, just in case
Friday, October 9, 2009
Quinoa Tofu & Veggie Casserole Recipe
Thursday
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp peeled minced fresh ginger
1 garlic clove, minced
1/4 cup chopped black olives
1 six inch zucchini
1 medium carrot
2 stalks celery
1 bay leaf
1/4 tsp dried rosemary leaf
1 tsp dried basil leaf
1 tsp gr coriander
1/2 tsp powdered fennel
2 - 3 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole Directions:
Soak quinoa 15 - 20 minutes, rinse, drain and set aside
Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
Heat 1 -2 Tblsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
Mince ginger and garlic
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Coarsely chop olives and set aside
Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
Add zucchini and stir fry another five minutes
Stir in dry spices, herbs
Add the drained quinoa and stir until coated with spices
Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
Stir tofu, chopped olives and parsley into the quinoa and veg
Heat on low for another few minutes and serve
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp peeled minced fresh ginger
1 garlic clove, minced
1/4 cup chopped black olives
1 six inch zucchini
1 medium carrot
2 stalks celery
1 bay leaf
1/4 tsp dried rosemary leaf
1 tsp dried basil leaf
1 tsp gr coriander
1/2 tsp powdered fennel
2 - 3 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole Directions:
Soak quinoa 15 - 20 minutes, rinse, drain and set aside
Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
Heat 1 -2 Tblsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
Mince ginger and garlic
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Coarsely chop olives and set aside
Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
Add zucchini and stir fry another five minutes
Stir in dry spices, herbs
Add the drained quinoa and stir until coated with spices
Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
Stir tofu, chopped olives and parsley into the quinoa and veg
Heat on low for another few minutes and serve
Saturday, August 1, 2009
Menu plan
Monday
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
The Ingredients.
serves 4.
For the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs, or breast halvessliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now.In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.
Tuesday
Eggplant Sandwiches
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 2
"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
Ingredients:
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
Directions:
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Quinoa Salad with Dried Fruit and Nuts
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours
Servings: 4
Ingredients:
1/2 cup and 1 tablespoon and 2 teaspoons quinoa
1/8 teaspoon salt
1-1/3 cups and 1 tablespoon water
3/8 bunch green onions, chopped
1/4 cup and 2 teaspoons chopped celery
3 tablespoons and 1/2 teaspoon raisins
3/8 pinch cayenne pepper
1-1/4 teaspoons vegetable oil
1-1/4 teaspoons distilled white vinegar
2-1/2 teaspoons lemon juice
2-1/2 teaspoons sesame oil
2 tablespoons and 1/2 teaspoon chopped fresh cilantro
1/4 cup and 2 teaspoons chopped pecans
Directions:
1. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Wednesday
Tofu vegan stir fry
*use up frozen asian veggies along with the edamame. Serve with rice
Thursday
Gai Pad Graprow
Ingredients
1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
4-6 cloves garlic, finely chopped
2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2-3 tbsp peanut oil for stir-frying
2 tsp black soy sauce (the semi-sweet kind, siew dohm)
1-2 tbsp Thai fish sauce (nam bplah), to taste (Golden Boy brand is recommended)
1 cup fresh Thai holy basil (bai gka-prow), or substitute with: 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
5-10 Thai chillies (prik kee noo), chopped and pounded with a mortar and pestle; or 2-3 fresh jalapeno or fresno peppers, cut into large slivers
Dash of ground white pepper
Preparation
Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Friday
Fish Tacos
Ingredients
1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Method
1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.)
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Mango Salsa Recipe
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juiceSalt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Saturday, July 25, 2009
Menu plan
Monday
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Tuesday
Blue Stuffed Buffalo Burger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 1
"Ground buffalo is stuffed with blue cheese in this exotic burger."
Ingredients:
1/4 pound ground buffalo
1/4 teaspoon salt
ground black pepper to taste
1 tablespoon crumbled blue cheese
1 whole wheat hamburger buns, split and
toasted
1 tablespoon mayonnaise
1 leaf Bibb lettuce
1/8 red onion, cut in 1/2-inch slices
1 slice tomato
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (8).
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Minty Cucumber Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3
"This refreshing sensation of crunchy cucumbers offers a mild hint of orange and mint flavors that are perfect for spring. Katherine Hee of Colchester, Vermont shared it."
Ingredients:
2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel
Directions:
1. Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.
Wednesday
Grilled Lime Cilantro Ahi with Honey Glaze
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 2
"Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze."
Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
1/2 pound yellowfin tuna fillets
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped cilantro
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Serve with rice and grilled veggies
Thursday
Slow Cooker Adobo Chicken
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 6
"An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking."
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Ginataang Talong
Philippine eggplant
(Adapted from David-Perez' book)
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplantsRoast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
Serve with rice
Friday
Homemade spinach & feta pizza
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Tuesday
Blue Stuffed Buffalo Burger
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 1
"Ground buffalo is stuffed with blue cheese in this exotic burger."
Ingredients:
1/4 pound ground buffalo
1/4 teaspoon salt
ground black pepper to taste
1 tablespoon crumbled blue cheese
1 whole wheat hamburger buns, split and
toasted
1 tablespoon mayonnaise
1 leaf Bibb lettuce
1/8 red onion, cut in 1/2-inch slices
1 slice tomato
Directions:
You have scaled this recipe's ingredients to yield a new amount (1). The directions below still refer to the original recipe yield (8).
1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.
Minty Cucumber Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3
"This refreshing sensation of crunchy cucumbers offers a mild hint of orange and mint flavors that are perfect for spring. Katherine Hee of Colchester, Vermont shared it."
Ingredients:
2 medium cucumbers, peeled, halved, seeded and sliced
1/4 cup red wine vinegar
2 tablespoons olive oil
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
1 tablespoon sugar
1 teaspoon grated orange peel
Directions:
1. Place cucumbers in a bowl. In a small bowl, whisk together the vinegar and oil. Add the mint, parsley, sugar and orange peel; pour over cucumbers. Cover and refrigerate for at least 3 hours, stirring several times.
Wednesday
Grilled Lime Cilantro Ahi with Honey Glaze
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 2
"Delicious lime-cilantro marinated ahi, grilled and glazed with a mouthwatering honey glaze."
Ingredients:
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 clove garlic, minced
1-1/2 teaspoons minced fresh ginger root
2 tablespoons chopped cilantro
1/2 pound yellowfin tuna fillets
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped cilantro
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (4).
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Serve with rice and grilled veggies
Thursday
Slow Cooker Adobo Chicken
Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 6
"An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking."
Ingredients:
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions:
1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Ginataang Talong
Philippine eggplant
(Adapted from David-Perez' book)
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplantsRoast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
Serve with rice
Friday
Homemade spinach & feta pizza
Saturday, April 4, 2009
Monday 06 April
Garbanzo Bean and Quinoa Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 3
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
INGREDIENTS:
1/4 cup and 2 tablespoons quinoa
3/4 cup water
3/8 (15 ounce) can garbanzo beans, drained
3 tablespoons dried cranberries
3 tablespoons golden raisins
2 tablespoons sliced almonds 1 tablespoon and 1-1/2 teaspoons mint
leaves, chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2.Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
TUESDAY
Mushroom and Avocado Salad recipe
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.
WEDNESDAY
Shredded Beef tacos. Mexican rice with frijoles Negros.
THURSDAY
Veggie and tofu stir fry with rice
FRIDAY
Turkey Burgers with French fries and salad.
SATURDAY
Nasi Goreng
Serves 2-3:
300 g rice
2 onions
2 eggs
2 tomatoes
1 small broccoli
3 Tbs sweet Soy Sauce
1 Ts sugar
salt oder
1Ts fish sauce
pepper
lemon juice
Takes 30 Minutes
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
While rice is cooking cut brocolli into 3 cm pieces and steam. Cut tomatoes into slices and chop onions.
Heat oil in a wok or a pan and add onions and stir.
Add the egg and stir. Then add the tomatoes and brocolli and stir again.
Stir in rice and heat.
Season with lemon juice, soy sauce, pepper salt and sugar.
Nasi Goreng can be kept some days in the fridge.
For cooking Nasi Goreng it is important to have a very hot Wok or pan. This way the vegetables get cooked very quickly and keep their vitamins.
SUNDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Garbanzo Bean and Quinoa Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 3
"This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics."
INGREDIENTS:
1/4 cup and 2 tablespoons quinoa
3/4 cup water
3/8 (15 ounce) can garbanzo beans, drained
3 tablespoons dried cranberries
3 tablespoons golden raisins
2 tablespoons sliced almonds 1 tablespoon and 1-1/2 teaspoons mint
leaves, chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
salt and pepper to taste
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1.Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
2.Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
TUESDAY
Mushroom and Avocado Salad recipe
Ingredients:
12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.
Preparation Instructions:
In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.
Wash and slice the white mushrooms.
Add the mushrooms to the dressing and marinate for 15 minutes.
Place each salad portion on a lettuce leaf.
Slice the avocado and place on top.
Serve with two slices of grilled Italian bread.
WEDNESDAY
Shredded Beef tacos. Mexican rice with frijoles Negros.
THURSDAY
Veggie and tofu stir fry with rice
FRIDAY
Turkey Burgers with French fries and salad.
SATURDAY
Nasi Goreng
Serves 2-3:
300 g rice
2 onions
2 eggs
2 tomatoes
1 small broccoli
3 Tbs sweet Soy Sauce
1 Ts sugar
salt oder
1Ts fish sauce
pepper
lemon juice
Takes 30 Minutes
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
While rice is cooking cut brocolli into 3 cm pieces and steam. Cut tomatoes into slices and chop onions.
Heat oil in a wok or a pan and add onions and stir.
Add the egg and stir. Then add the tomatoes and brocolli and stir again.
Stir in rice and heat.
Season with lemon juice, soy sauce, pepper salt and sugar.
Nasi Goreng can be kept some days in the fridge.
For cooking Nasi Goreng it is important to have a very hot Wok or pan. This way the vegetables get cooked very quickly and keep their vitamins.
SUNDAY
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
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