Made-up favorite: (Indian flare?)

This week I've been trying to make dinner with what I have in my kitchen. I made this up the other night and was shocked at how much I loved it! (I've now made and eaten it at least 4 times in the last week!)
Rice
Sautee: red/yellow/orange pepper slices, onion slices, zante currants (tiny raisins--normal ones would work great too), cashews. Season with olive oil, lemon juice and cumin in the pan (red pepper flakes if you like spicy). I topped with cilantro and just toasted some tortillas for presentation...
This week I've also tried it with white beans... you can't go wrong.
To make it even more flavorful, Colby suggested to add a yellow curry sauce (you can buy mix near the coconut milk down the 'asian/exotic' isle at the grocery store... remember--red curry is spicy!)
My grade A++, Colby's grade B (but with curry--A)

No-cook pasta sauce:

This was part of my attempt to only use what I had on hand in creating a edible dinner.
Whole-grain pasta, 5 fresh tomatoes, fresh basil, 1 can tomato sauce, salt/pepper.
Colby loves his pasta 'pure' (as he calls it)--'slightly boring' is what I call it. He gave it a B, but I like my pasta to be a little more adventurous, so I would have added sauteed veggies like zucchini, onion, peppers, etc. It was filling--which was a plus... (a touch of grated parmesan cheese couldn't hurt either...)

Zucchini Herb Casserole

(before the cheese)

I'm always looking for a good zucchini recipe since we produce BUCKETS of it!! So I found this one on http://www.allrecipes.com/ but modified it to make it delicious!

Zucchini Herb Casserole

1 cup uncooked brown rice (the browner the better I say when it comes to grains)

vegetable broth (if you want your rice cooked in it, yummy flavor!)

2 Tablespoons EVOO - extra virgin olive oil

1 1/2 lbs. zucchini, cubed

1 green pepper, diced

1 cup sliced green onions

2 cloves garlic, minced

2 1/2 tsp. garlic salt

1 tsp. basil

1 tsp. sweet paprika

1 tsp. dried oregano

1 1/2 cups seeded, chopped tomatoes (I used canned diced tomatoes, could use any kind)

1/2 - 1 cup shredded sharp Cheddar cheese

Cook the rice according to directions (use vegetable broth in place of water if you want). Preheat oven to 350. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini slightly then add the green pepper, green onion and garlic another 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and cheese. Continue to cook until heated through. Transfer to casserole dish.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Notes: So really I didn't mix the cheese in, I was short on time so I did everything else and put the cheese on top to melt (no cheese is fine too) while it was still in the skillet and then served it straight from there. Although I do think it would be that much better to let all the flavors combine while in the oven.

This is a great dish to take out or put in anything you want. I put in more vegetables, rice and spices, and did less cheese than the original recipe called for. You can too!! I think some onion, red pepper, yellow squash or even lentils, couscous or quinoa would be great!! Have fun with this creation.

Quote from my hubby, "When we eat stuff like this I don't even miss meat."

HALLELUJAH!!!!

Raisin Coleslaw

I am soooo happy to be your personal guinea pig...and share the results!! Here is to a healthier us!!

Raisin Coleslaw
Dr. Joel Fuhrman - Eat to Live


You'll need:


1/2 cup raisins
1/2 cup apple juice
1/2 baked potato (I had leftover baked red potatoes so I used those)
1 tsp. mustard
1 tbsp. lemon juice
4 cups cabbage, shredded
2 cups carrots, shredded (I went the easy route and got the coleslaw mix with cabbage and carrots -1 bag)
1 cup beets, shredded (optional) I passed!
2 cups apples, peeled and shredded
1/4 cup scallions, finely chopped

Blend the raisins, apple juice, potato, mustard, and lemon juice, then mix all the ingredients together. Use this in place of a lettuce salad for lunch or dinner.

Well, I love coleslaw and this was really great for how healthy it is, just remember it is not as creamy and juicy without all that mayo but has a great flavor!!

If you're counting calories like me this makes about 10 servings so each serving is a cup and 65 calories. Now that is what I call nutrient dense calories (well really what Dr. Fuhrman would call it!!).

Enjoy!

Burrito bar:

This is what I was going to feed you Friday, but ended making for Sunday dinner at my Mom's instead (we'll do it again--I promise!).
The set up:
freshly toasted tortillas, rice, black beans, shredded romaine, freshly made salsa, freshly made guacamole, grilled peppers/red onion, small dish cilantro for garnish and for those to love to add it for flavor.
I just set it all out and let people create their own burritos, or salads (tomatillo dressing would have been a perfect side as well). Since my entire extended family hasn't read the book yet, I also set out some grilled chicken, ranch and cheese for those who were so inclined (which made this the perfect meal for all of us...)

Recipes:

Fresh Salsa:
6-8 large ripe tomatoes, 2 seeded jalapeno peppers, 1 large onion, 1 T cilantro, ½ tsp crushed garlic, 1 T onion salt, 2 T lime juice. Chop all and mix. Chill and serve.

Colby’s Guacamole:
Ingredients: 4 ripe avocados, peeled, seeded, 1 tsp ground cumin, 1 ripe, medium Roma tomato, seeded, diced, ½ Cup minced sweet white onion, 2 serrano chilies, seeded (I just used a can of diced green chiles), minced, ¼ Cup chopped cilantro leaves, 4 Tbsp fresh lime juice, Hot pepper sauce, sea salt, pepper to taste.
Instructions: Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.
For dessert:
Original recipe:
Healthier Krispies!
Ingredients: 3 tbsp. Smart Balance 37% Light Buttery Spread, 3 cups miniature marshmallows, 2 cups Fiber One cereal, 5 cups Kashi 7 Whole Grain Puffs or puffed wheat cereal.
Directions:Melt butter spread in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add both cereals. Stir until well coated. Using a spatula, press mixture evenly into a baking pan coated with nonstick cooking spray. Allow to cool. Cut into 25 squares.

My modifications: 3 T Adam's peanut butter, 1 cup chocolate chips (that I melted with the marshmallows). I also topped half with coconut and toffee chips.
Note: Some people prefer the 'crispiness' of rice crispies instead--so if you're going for the perfect crowd pleaser--just use rice crispies cereal...

Dutch Babies

This is a staple for breakfast at our house--but it's mostly milk and eggs!
Original recipe:
Dutch Babies (Susan Whittenburg):
Ingredients: 3 eggs, 2/3 cup of milk, 2/3 cup flour, ½ tsp. Salt, 2 Tbl. butter
Preparation: melt butter in 8x8 casserole dish while oven preheats (can use 9x13—pancakes will be thinner), place all other ingredients into blender—eggs and milk first. Pour into dish with butter and bake at 450 degrees for 15 min. serves 6. Cook’s notes—this is a great ‘breakfast for dinner’ meal and tastes great with syrup, powdered sugar, or jam—yum! Serve with juice and side of fruit.
When my kids ask for eggs in the morning, I make this instead:
Kandis' Dutch Babies:
Ingredients: 2 egg whites, 1 whole egg, 2/3 cup of rice milk, 2/3 cup whole wheat flour, ½ tsp. Salt, 3 Tbl. Smart Balance.
Preparation: melt smart balance in 8x8 casserole dish as oven preheats (double recipe for 9x13 pan), place all other ingredients into blender—eggs and rice milk first. Pour into dish with melted smart balance and bake at 450 degrees for 15 min. serves 6.
Note: you need to watch the Smart Balance closely (it melts faster than the butter and will burn if you don't take it out of the oven as soon as it melts!). Each time I make this I top it with sliced strawberries and powdered sugar. I know it has eggs (I'm still working on finding a way around that!), but I feel better about feeding it to my kids with these modifications. Also, you can just use the egg whites for all 3 eggs, but it won't 'puff' at all--although it still tastes great--just thin...
Kid Grade: A (they don't notice the difference at all...)

Vegan Waffles (R)

Ingredients:

1 1/2 cups whole wheat flour
1 cup all purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/2 cups soymilk (I used ricemilk)
1/4 cup canola oil
3 Tbsp. brown sugar

First, I sifted the dry ingredients.

Next, I mixed the rice milk, oil, and brown sugar. I poured this into the flour mixture.

I stirred everything until just blended (leaving it a bit lumpy).

I sprayed the waffle iron with cooking spray (and sprayed it after EACH waffle...very important!)

I poured some mixture onto the iron, added some frozen blueberries,

let it cook for a few minutes, then topped each waffle with some pure maple syrup and fresh strawberries and pineapples. (And was too busy eating to take a picture of the end result!)

JOE'S GRADE: A-

These were so good! My husband actually preferred them to my non-vegan waffles. They were moist, had the perfect touch of sweetness from the ricemilk and brown sugar (I made these another time and used 2 Tbsp of agave nectar instead of the sugar...they were still awesome! You could also use a touch of stevia...). I loved the blueberries and fresh fruit!

Israeli Moroccan Couscous (R)

I found the recipe for Israeli Moroccan Couscous here.

INGREDIENTS:

1 tablespoon olive oil, 1 onion, diced, 3 cups vegetable broth, 2 carrots, peeled and julienned, 2 turnips, peeled and julienned, 1 sweet potato, julienned, 1 zucchini, julienned, 1 red bell pepper, julienned, 1 (15 ounce) can garbanzo beans, drained, 1 (15 ounce) can tomato sauce, 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1 pinch saffron, 1 pinch curry powder, 2 cups uncooked couscous

DIRECTIONS:

First, I chopped the onions, and julienned the veggies (minus the turnips...the ones at the store looked pretty nasty, so I left them out). By the way, a "julienne" (also called a "matchstick") is a type of cut that makes a long, thin strip. You could also just cube the vegetables...you may just have to cook it longer (and they wouldn't look as pretty)!

Next, I poured the oil in a large pot over medium-high heat; and sauteed the onion until golden. I poured in some veggie broth, brought it to a boil, then stirred in the carrots and sweet potato. (If I'd used turnips, I would've added them at this point). I reduced the heat, and let these simmer for about 15 minutes.

After some simmering, I added the zucchini, and red bell pepper and simmered for another 20 minutes.

When the veggies were all soft, I stirred in the garbanzo beans, tomato sauce, cinnamon, turmeric, and curry powder. (I ommitted the saffron...I wasn't going to spend $15 for a little jar...I'm not sure what flavor it would have added). I simmered until everything was heated through.

The recipe calls for cooked couscous, but I used cooked quinoa instead.

JOE'S GRADE: B

My husband claims that he would never "crave" this dish, but he would definitely eat it again! My kids loved it, and I thought it was great! The sauce was savory, yet sweet. I would love to try it with turnips, and I'm curious what flavor the saffron would add. I loved it with the quinoa, but I'm sure it would also be great on rice or couscous. I will make it again when I'm in the mood for a warm, hearty meal.

Black bean burgers/strawberry-pear cobbler (K):

ORIGINAL RECIPE:

Home-cooked Beans:
1 bag (16 oz) dried red kidney beans, 1 small onion--cut in half, 1 pressed clove of garlic, 1 sprig parsely, 1 bay leaf.
Rinse beans in colander well with cold water; discard any stones or shriveled beans. In 5 quart saucepot, place beans and enough water to cover by 2 inches. Cover pot and let beans soak overnight. drain beans and return to saucepot. Add onion, garlic, parsely, bay leaf, and 6 cups water; heat to boiling. Reduce heat to medium-low; partially cover and simmer 45-60 minutes or until beans are tender, stirring occasionally. Drain beans. Discard parsely and bay leaf. If not using right away, cover and chill for up to 5 days.

Veggie Bean Burgers:
2 cups home-cooked beans (recipe above), 2 T mayo, 1/3 cups loosely packed fresh cilantro leaves, 1 T plain dried bread crumbs, 1 tsp ground cumin, 1 tsp cayenne pepper sauce, salt, nonstick cooking spray, 1 T olive oil, 4 lettuce leaves, 1 large tomato cut into 4 slices, 4 hamburger buns split and toasted.

In large bowl, with potato masher or fork, mash beans with mayo until almost smooth (some lumps should remain). Stir in cilantro leaves, bread crumbs, ground cumin, hot pepper sauce, and 1/4 tsp salt until well combined. Divide mix into quarters; with lightly floured hands, shape eash into a 3-inch round patty. Lightly spray both sides of each patty with nonstick cooking spray. In nonstick skillet, heat olive oil on medium for 1 minute. Add bean patties, and cook about 10 minutes or until lightly browned on both sides and heated through. Arrange lettuce and tomato slices on bottoms of buns; top with patties and bun tops.


What I did:
I used a can of black beans instead and also put it in the food processor--which was a bad plan. Way too runny and I had to throw out half of the beans and add a ton more bread crumbs to get the consistency right. Case in point--just follow the recipe... and substitute black beans for red kidney beans to get that 'black bean spice.'
COLBY'S GRADE: B
SUGGESTIONS TO MAKE IT BETTER:
#1: Slice of swiss (or soy cheese for the perfectly devout), sauteed mushrooms, Teriyaki sauce. It was way too dry! But the patty was AMAZINGLY GOOD...
#2: Don't make the mistake of tauting this as a 'burger'--it is delicious as a black bean patty and it won't sell as a piece of meat!



Strawberry-Rhubarb Pie (healthy make-over from GHK):

Ingredients:

1 small orange
1 pound(s) strawberries, hulled and cut in half (or quarters if large)
10 ounce(s) rhubarb, trimmed and cut into 1/2-inch-thick slices
1/4 cup(s) granulated sugar
1 tablespoon(s) cornstarch
1/3 cup(s) old-fashioned oats
1/3 cup(s) packed dark brown sugar
1/4 cup(s) whole-wheat flour
1 pinch(s) salt
3 tablespoon(s) butter or margarine, slightly softened


Directions:
Preheat oven to 375 degrees F. From orange, grate peel and divide between 2 large bowls; squeeze 1/4 cup orange juice into small bowl.
In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread filling in even layer.
In other large bowl with peel, combine oats, brown sugar, flour, and pinch salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.
Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.
Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm.

What I did:
I didn't have rhubarb, so I diced two pears into large chunks instead. I didn't use granulated sugar, cornstarch, or the orange because I didn't have the orange and wasn't using the rhubarb. I also used Smart Balance instead of butter. So I ended up with a strawberry-pear cobbler instead and it was delicious!
COLBY'S GRADE: C (he said it needed whipping cream... of course!)
SUGGESTIONS: Colby doesn't love cobblers, but I do--so I give in an A+!!! It was easy, healthy and really good--the kids and I ate the whole dish without an once of guilt. I was happy Colby doesn't love cobbler because it left more for me! I can't wait to try the actual recipe when I get my hands on some rhubarb.