Edamame Lo Mein
1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions , sliced
1 cup mung bean sprouts
1 red bell pepper , sliced
1 small zucchini , grated
2 carrots , grated
1 portabella mushroom , sliced
3 tablespoons peanuts , chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove , crushed
1 lime, juice of
1 teaspoon ginger , minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro
Directions:
1
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3
Whisk the remaining ingredients together in a medium bowl to form the sauce.
4
Toss the noodles, veggies and sauce together. Garnish with cilantro.
Read more: http://thai.food.com/recipe/edamame-lo-mein-293541#ixzz1h9HlrM4w
Tuesday, December 20, 2011
Sweet Curry Chickpea Casserole
Sweet Curry Chickpea Casserole
1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion , chopped
1 large sweet potato , diced
1 apple , diced
2 garlic cloves , minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice
Directions:
1
Mix all of the ingredients into a casserole dish. Cover.
2
Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3
Alternative: slow cook for 6 hours on low instead of baking.
4
Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
1 (15 ounce) can chickpeas
3/4 cup coconut milk
1 cup water
3/4 cup red onion , chopped
1 large sweet potato , diced
1 apple , diced
2 garlic cloves , minced
1/4 teaspoon ginger
1/2-1 tablespoon curry
1 teaspoon dried mustard
1 teaspoon cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice
Directions:
1
Mix all of the ingredients into a casserole dish. Cover.
2
Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3
Alternative: slow cook for 6 hours on low instead of baking.
4
Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
Quinoa Mexi 6-Layer
Quinoa Mexi 6-Layer
1 cup quinoa
2 teaspoons olive oil
1 lb extra lean ground beef
1 small onion , chopped
1 -2 garlic clove
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
4 -6 dashes hot sauce
1 (14 ounce) can corn , drained
1 (19 ounce) can black beans , rinsed
1 (28 ounce) can whole tomatoes , broken up by hand
1 cup Herdez red salsa
3/4 cup soy cheese
Directions:
1
Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4
Spread quinoa in a large baking dish.
5
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6
Bake at 450°F for 20 minutes.
7
Broil for an additional 3-5 minutes to turn the cheese golden.
Read more: http://www.food.com/recipe/quinoa-mexi-6-layer-ww-core-302218#ixzz1h9GZVgeA
1 cup quinoa
2 teaspoons olive oil
1 lb extra lean ground beef
1 small onion , chopped
1 -2 garlic clove
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
4 -6 dashes hot sauce
1 (14 ounce) can corn , drained
1 (19 ounce) can black beans , rinsed
1 (28 ounce) can whole tomatoes , broken up by hand
1 cup Herdez red salsa
3/4 cup soy cheese
Directions:
1
Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2
While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
3
Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
4
Spread quinoa in a large baking dish.
5
Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
6
Bake at 450°F for 20 minutes.
7
Broil for an additional 3-5 minutes to turn the cheese golden.
Read more: http://www.food.com/recipe/quinoa-mexi-6-layer-ww-core-302218#ixzz1h9GZVgeA
Crêpes (Palatschinken
Crêpes (Palatschinken
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
Crêpes (Palatschinken
Crêpes (Palatschinken
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
Lentil Dal
Lentil Dal
1 tablespoon olive oil
1 cup onion , chopped
1 tablespoon fresh ginger , peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric , ground
1/2 teaspoon red pepper , crushed
4 garlic cloves , minced
2 cups cauliflower florets , chopped
2 cups tomatoes , chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro , minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice , cooked
Directions:
1
Heat olive oil in large saucepan over medium-high heat.
2
Add onion, ginger, cumin, turmeric, red peppers, and garlic.
3
Saute 2 minutes.
4
Add cauliflower and tomatoes; saute 1 minute.
5
Stir in water and lentils; bring to a boil.
6
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
7
Stir in lime juice, cilantro, and salt.
8
Serve 1 cup lentil mixture with 1 cup rice.
1 tablespoon olive oil
1 cup onion , chopped
1 tablespoon fresh ginger , peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric , ground
1/2 teaspoon red pepper , crushed
4 garlic cloves , minced
2 cups cauliflower florets , chopped
2 cups tomatoes , chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro , minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice , cooked
Directions:
1
Heat olive oil in large saucepan over medium-high heat.
2
Add onion, ginger, cumin, turmeric, red peppers, and garlic.
3
Saute 2 minutes.
4
Add cauliflower and tomatoes; saute 1 minute.
5
Stir in water and lentils; bring to a boil.
6
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
7
Stir in lime juice, cilantro, and salt.
8
Serve 1 cup lentil mixture with 1 cup rice.
Sunday, October 2, 2011
Slow-Cooker Spiced Vanilla-Pear Oatmeal
Slow- Cooker Spiced Vanilla-Pear Oatmeal
inspired by and adapted from Oh She Glows
Serves 3-4
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours (definitely no more than 6 from my experience).
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
****note: I'd like to think most of us get more than 6 hours of sleep. So its a good idea to set an alarm to make sure it doesn't over-cook.. Unless you have one of those super cool crock pots that switches to the "warm" setting on its own once it's cooked for the allotted. Just run and switch it to the warm setting then crawl back in bed for a couple of hours. You can keep it on the warm setting for a couple of hours once it's done cooking.
inspired by and adapted from Oh She Glows
Serves 3-4
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours (definitely no more than 6 from my experience).
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
****note: I'd like to think most of us get more than 6 hours of sleep. So its a good idea to set an alarm to make sure it doesn't over-cook.. Unless you have one of those super cool crock pots that switches to the "warm" setting on its own once it's cooked for the allotted. Just run and switch it to the warm setting then crawl back in bed for a couple of hours. You can keep it on the warm setting for a couple of hours once it's done cooking.
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