Quite light and an interesting, tart flavor. Use real maple syrup if you can get your hands on it. Most pancake syrup for sale is just colored corn syrup, which tastes vastly different from the good stuff. You can use either fresh corn on the cob or frozen corn kernels. If the corn is very fresh, you can skip the blanching and just use raw corn instead.
Mats:
1c quinoa (Red if you can get it)
1c red cabbage, sliced very thin
1c cucumber
1 1/2 c grape tomatoes, sliced in half
1 1/2c corn
1/3 c olive oil
1/4 c lemon juice
3 Tbsp maple syrup
1 Tbsp Dijon mustard
In a small pot, combine the quinoa with 1 1/2c water and 1 tsp salt. Bring to a boil, cover, and cook for 20 minutes. When time's up, remove the cover and let sit for 10 minutes.
Bring a small pot of water to boil. Add the corn kernels and cook for 3 minutes, then drain and rinse with very cold water.
In a large-ish bowl, mix the corn, tomatoes, cucumber, cabbage and cooked quinoa together.
In a small bowl (or a blender/food processor), combine the oil, lemon juice, maple syrup, Dijon mustard and 1 tsp salt. Whisk well (or process for 1 minute).
Pour the dressing on the quinoa mixture and chill in the fridge. Serve cold.
Thursday, July 12, 2012
Wednesday, July 11, 2012
Jazzed up Ramen
Ah ramen - the super-cheap staple of life. This recipe takes a product about as exciting as cardboard and makes it a decent, easy meal. It doesn't matter what 'flavor' ramen you choose, you'll be ditching the seasoning. Have you looked at the ingredients in those packets? It's mostly palm oil, salt and MSG. Even in my most desperately hungry college days, I never could put the whole pack in my cup'o'ramen.
Mats:
1 pack ramen noodles, seasoning packet discarded.
1/2 red bell pepper, sliced into very thin ribbons, 1/4 of an inch thick or less
1/2 c broccoli, cut into bite-sized chunks
1 clove garlic, finely diced
1/2 c onion
4tsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 Tb unsalted nut of choice - almonds, cashews and peanuts work equally well.
Bring a small pot of water to a boil. Turn the heat off, add the block of ramen to the pot and let it sit for 2 minutes. Drain and set noodles aside.
In a small bowl, whisk soy sauce, rice vinegar and sugar with 1/2c water.
In a medium sauce pan, heat 2 tsp oil on high. Add the onion and garlic, stir fry for 1 minute.
Add the pepper and broccoli, stir fry for another minute.
Add the soy sauce mixture, bring to a boil and cook for 1 minute.
Remove from heat.
Add the ramen noodles and mix thoroughly.
Top with your nut of choice
Mats:
1 pack ramen noodles, seasoning packet discarded.
1/2 red bell pepper, sliced into very thin ribbons, 1/4 of an inch thick or less
1/2 c broccoli, cut into bite-sized chunks
1 clove garlic, finely diced
1/2 c onion
4tsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 Tb unsalted nut of choice - almonds, cashews and peanuts work equally well.
Bring a small pot of water to a boil. Turn the heat off, add the block of ramen to the pot and let it sit for 2 minutes. Drain and set noodles aside.
In a small bowl, whisk soy sauce, rice vinegar and sugar with 1/2c water.
In a medium sauce pan, heat 2 tsp oil on high. Add the onion and garlic, stir fry for 1 minute.
Add the pepper and broccoli, stir fry for another minute.
Add the soy sauce mixture, bring to a boil and cook for 1 minute.
Remove from heat.
Add the ramen noodles and mix thoroughly.
Top with your nut of choice
Monday, July 9, 2012
Pasta-less lasagne
This came out rather well, though initially a bit undersalted when I first made it. I've adjusted the recipe to give it a bit more of a kick.
Mats
12 Cabbage leaves (Napa or Savoy)
1 1/2 tsp oil
3 leeks
1/2 c veg. broth
3 slices lemon
1 1/2 tsp oil
3 cloves garlic
15 oz can diced tomatoes
1 tsp basil
1 tsp oregano
3 Tb parsley (fresh)
8 oz ricotta cheese
3 Tb pine nuts
Heat oven to 350. Coat the bottom of an 8-in baking dish (Pyrex) in cooking spray.
Bring a medium pot of water and 2 tsp salt to a full boil. Add cabbage leaves and boil for 5 minutes.
Remove the cabbage from the water and rinse under very cold water. Set aside on paper towels and pat dry
Slice the tough upper green parts off the leek, and the little root part at the bottom. Cut in half lengthwise. Rinse the leeks under cold water - they often have grit and sand between the layers of leaves, so fan them out to get all the dirt off.
Place the flat side down and slice into 1/2 inch chunks
Heat 1 1/2 tsp oil in a small saucepan
Add the chopped leeks, vegetable broth and lemon slices.
Cover and simmer for 20 minutes. When done, the liquid should all be absorbed. Discard the lemon slices.
In a small pan, heat the other 1 1/2 tsp oil. Crush/finely mince the garlic and add to the oil
Saute for 3 minutes, then add the canned tomatoes, basil and oregano.
Cook on medium-low for 10 minutes or until most of the liquid is gone.
Take 3 of the cabbage leaves and lay them flat in the bottom of the Pyrex. Top with 1/3 the leek mixture, 1/3 the tomato mixture and 1/3 of the ricotta cheese. Sprinkle with 1/2 tsp salt and 1/2 tsp ground black pepper. Snip 1 Tb fresh parsley over the cheese. Sprinkle 1 Tb pine nuts over top.
Layer another 3 cabbage leaves over the mixture, making sure the stems are at the opposite end as the first layer.
Gently press down to squish the filling.
Repeat the filling process, then the layering.
Overall, you should have four layers of leaves and 3 layers of filling.
Bake at 350 for 30 minutes or until top begins to brown.
Mats
12 Cabbage leaves (Napa or Savoy)
1 1/2 tsp oil
3 leeks
1/2 c veg. broth
3 slices lemon
1 1/2 tsp oil
3 cloves garlic
15 oz can diced tomatoes
1 tsp basil
1 tsp oregano
3 Tb parsley (fresh)
8 oz ricotta cheese
3 Tb pine nuts
Heat oven to 350. Coat the bottom of an 8-in baking dish (Pyrex) in cooking spray.
Bring a medium pot of water and 2 tsp salt to a full boil. Add cabbage leaves and boil for 5 minutes.
Remove the cabbage from the water and rinse under very cold water. Set aside on paper towels and pat dry
Slice the tough upper green parts off the leek, and the little root part at the bottom. Cut in half lengthwise. Rinse the leeks under cold water - they often have grit and sand between the layers of leaves, so fan them out to get all the dirt off.
Place the flat side down and slice into 1/2 inch chunks
Heat 1 1/2 tsp oil in a small saucepan
Add the chopped leeks, vegetable broth and lemon slices.
Cover and simmer for 20 minutes. When done, the liquid should all be absorbed. Discard the lemon slices.
In a small pan, heat the other 1 1/2 tsp oil. Crush/finely mince the garlic and add to the oil
Saute for 3 minutes, then add the canned tomatoes, basil and oregano.
Cook on medium-low for 10 minutes or until most of the liquid is gone.
Take 3 of the cabbage leaves and lay them flat in the bottom of the Pyrex. Top with 1/3 the leek mixture, 1/3 the tomato mixture and 1/3 of the ricotta cheese. Sprinkle with 1/2 tsp salt and 1/2 tsp ground black pepper. Snip 1 Tb fresh parsley over the cheese. Sprinkle 1 Tb pine nuts over top.
Layer another 3 cabbage leaves over the mixture, making sure the stems are at the opposite end as the first layer.
Gently press down to squish the filling.
Repeat the filling process, then the layering.
Overall, you should have four layers of leaves and 3 layers of filling.
Bake at 350 for 30 minutes or until top begins to brown.
Sunday, July 8, 2012
Hoisin Chicken with Green Beans and Cashews
This one definitely gets the seal of approval (unlike several other recipes this week, which were disasters).
Mats
4tsp Hoisin sauce
2 1/2 tsp rice vinegar
1 Tb soy sauce
1 tsp cornstarch
1 1/2 Tb fresh ginger
4 cloves garlic
8 oz chicken, cubed
12 oz green beans (frozen work just as well as fresh. Just defrost it first)
1/3 cup roasted, unsalted cashews. If you can't get them, raw cashews toasted in a dry pan for 10 minutes works perfectly
Whisk together the Hoisin sauce, rice vinegar, soy sauce and cornstarch in a small bowl until there are no lumps left from the cornstarch.
In a large skillet, add 1 Tb oil and heat on medium high heat. Crush the garlic and ginger into the hot oil and stir-fry for 30 seconds
Add the cubed chicken and cook for 6 minutes, making sure to move the chicken around constantly.
Add the whisked Hoisin sauce to the chicken and stir so all the pieces are coated
Add the green beans and continue to stir-fry for 2 minutes
Serve over rice (brown rice is especially yummy)
Mats
4tsp Hoisin sauce
2 1/2 tsp rice vinegar
1 Tb soy sauce
1 tsp cornstarch
1 1/2 Tb fresh ginger
4 cloves garlic
8 oz chicken, cubed
12 oz green beans (frozen work just as well as fresh. Just defrost it first)
1/3 cup roasted, unsalted cashews. If you can't get them, raw cashews toasted in a dry pan for 10 minutes works perfectly
Whisk together the Hoisin sauce, rice vinegar, soy sauce and cornstarch in a small bowl until there are no lumps left from the cornstarch.
In a large skillet, add 1 Tb oil and heat on medium high heat. Crush the garlic and ginger into the hot oil and stir-fry for 30 seconds
Add the cubed chicken and cook for 6 minutes, making sure to move the chicken around constantly.
Add the whisked Hoisin sauce to the chicken and stir so all the pieces are coated
Add the green beans and continue to stir-fry for 2 minutes
Serve over rice (brown rice is especially yummy)
Thursday, July 5, 2012
Lemonade Stand Pie
This one is a tasty summer treat that my family wolfs down any time I bring it. Never fails to get rave reviews :) It's incredibly refreshing on a hot summer day like we've been having recently.
Mats
1/2 gallon vanilla ice cream.
1 can frozen lemonade concentrate
8 oz Cool Whip
2 pre-made graham cracker crust.
Soften the ice cream and lemonade concentrate by letting them sit outside the freezer for about 15 minutes.
In a large bowl, combine ice cream, lemonade and Cool Whip
Mix thoroughly together. Electric mixers work well here.
Pour the filling into the crust
Freeze for at least 4 hours.
If you're feeling fancy, you can decorate the top with fresh mint leaves or fruit - Raspberries, sliced strawberries and blueberries go well. Just don't freeze the fruit with the pie.
Mats
1/2 gallon vanilla ice cream.
1 can frozen lemonade concentrate
8 oz Cool Whip
2 pre-made graham cracker crust.
Soften the ice cream and lemonade concentrate by letting them sit outside the freezer for about 15 minutes.
In a large bowl, combine ice cream, lemonade and Cool Whip
Mix thoroughly together. Electric mixers work well here.
Pour the filling into the crust
Freeze for at least 4 hours.
If you're feeling fancy, you can decorate the top with fresh mint leaves or fruit - Raspberries, sliced strawberries and blueberries go well. Just don't freeze the fruit with the pie.
Monday, July 2, 2012
Moroccan Harira
This is a thick, savory soup flavored with cinnamon and cilantro - somehow my partner caught bronchitis in the middle of summer (I don't know how he managed that one) so I made this soup to help him feel better.
Mats:
1/2 c green lentils
1 Tb olive oil
1 large onion, diced (2 cups)
1/2 c chopped parsley
3/4 c chopped cilantro, divided into 1/2 and 1/4c
1/2 tsp chopped fresh ginger (ground powdered will work fine too)
1 Tb ground cinnamon
1 15oz can chopped tomatoes, drained, liquid reserved
1 15oz can chickpeas, drained
2c chicken stock
1/2 c vermicelli - it's a very thin spaghetti. Regular spaghetti will work fine too.
2 Tb flour
2 Tb lemon juice
1 Tb tomato paste
Process:
Heat oil in a medium pot over medium heat. Add onion, parsley, 1/2c cilantro, ginger and cinnamon; saute 5 minutes.
Stir in the drain tomatoes, saute for 5 more minutes.
Add chicken broth, reserved tomato liquid, chickpeas, lentils and 3 cups water.
Add 1/2 tsp salt and ground black pepper.
Stir, cover, and boil for 45 minutes, stirring occasionally
In a separate bowl, combine 1c water, flour, lemon juice and tomato paste. Mix with a whisk or fork until there are no more lumps.
Add the 1/4 c remaining cilantro to the flour mixture.
Once the 45 minutes are up on the main pot, stir in the flour-water mixture.
Snap the vermicelli pasta in half and add to the pot.
Boil uncovered for 4 minutes.
Serves 4.
This one went over very well. It's a nice, warming alternative to chicken soup (made that the previous day).
Mats:
1/2 c green lentils
1 Tb olive oil
1 large onion, diced (2 cups)
1/2 c chopped parsley
3/4 c chopped cilantro, divided into 1/2 and 1/4c
1/2 tsp chopped fresh ginger (ground powdered will work fine too)
1 Tb ground cinnamon
1 15oz can chopped tomatoes, drained, liquid reserved
1 15oz can chickpeas, drained
2c chicken stock
1/2 c vermicelli - it's a very thin spaghetti. Regular spaghetti will work fine too.
2 Tb flour
2 Tb lemon juice
1 Tb tomato paste
Process:
Heat oil in a medium pot over medium heat. Add onion, parsley, 1/2c cilantro, ginger and cinnamon; saute 5 minutes.
Stir in the drain tomatoes, saute for 5 more minutes.
Add chicken broth, reserved tomato liquid, chickpeas, lentils and 3 cups water.
Add 1/2 tsp salt and ground black pepper.
Stir, cover, and boil for 45 minutes, stirring occasionally
In a separate bowl, combine 1c water, flour, lemon juice and tomato paste. Mix with a whisk or fork until there are no more lumps.
Add the 1/4 c remaining cilantro to the flour mixture.
Once the 45 minutes are up on the main pot, stir in the flour-water mixture.
Snap the vermicelli pasta in half and add to the pot.
Boil uncovered for 4 minutes.
Serves 4.
This one went over very well. It's a nice, warming alternative to chicken soup (made that the previous day).
Turning over a new leaf
I've been a bad, bad, negligent blogger for.... pretty much the entire lifetime of this blog. That is going to have to change, along with the myriad other things I have to change about my lifestyle.
My partner got the dreaded "o-word" from the doctor: obese. Hence the complete and total overhaul of our diets that I'm now on the crusade for. Combined with exercise, we're both looking at dropping some pounds to get us back on track for a healthy lifestyle. Our new bathroom scale arrived the other day, for accurate, day-to-day measurements. I picked up a kitchen scale, to accurately weigh my foods and count calories per serving so we can eat well together. I renewed my subscription to Vegetarian Times magazine; though neither of us are actually going full-on vegetarian, I still love many of the recipes in there and we're working on cutting back the meat in our diets to about twice a week. My floor mat is set up with a new set of dumbbells for a light work-out each morning. And because my partner is slightly number-crazy, we've put together a spreadsheet to tabulate daily calorie intake and graph our weight loss progress. I think I stopped listening when he started going on about fitting exponential regression lines... but it's still there :)
Let the cooking fun and games begin!
My partner got the dreaded "o-word" from the doctor: obese. Hence the complete and total overhaul of our diets that I'm now on the crusade for. Combined with exercise, we're both looking at dropping some pounds to get us back on track for a healthy lifestyle. Our new bathroom scale arrived the other day, for accurate, day-to-day measurements. I picked up a kitchen scale, to accurately weigh my foods and count calories per serving so we can eat well together. I renewed my subscription to Vegetarian Times magazine; though neither of us are actually going full-on vegetarian, I still love many of the recipes in there and we're working on cutting back the meat in our diets to about twice a week. My floor mat is set up with a new set of dumbbells for a light work-out each morning. And because my partner is slightly number-crazy, we've put together a spreadsheet to tabulate daily calorie intake and graph our weight loss progress. I think I stopped listening when he started going on about fitting exponential regression lines... but it's still there :)
Let the cooking fun and games begin!
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