Thursday, September 14, 2017

Unstuffed Tomatoes

This is one of the first meatless recipes I made and my family loves it! 

It takes about 30 minutes and has minimal mess. Great with fresh in season tomatoes!

Here's what you'll need: (all veggies are washed and chopped)
1 TBS Olive oil (basil infused if you have it)
1/2 chopped sweet onion
1 clove garlic minced
3 or 4 celery stalks 
2 or 3 carrots peeled 

I also add two or more of the following that I may have on hand
1 med. sized zucchini (I like to leave the peel on for color)
1 med. sized yellow squash
6-8 mushrooms 
1 med red bell pepper 
sugar snap peas 

Also:
1 cup uncooked orzo pasta (can use rice or couscous but the pasta is the best)
4-6 fresh tomatoes
Fresh basil leaves
TOPPING
2 slices of bread (Dave's killer bread with seeds or any will do)
1 TBS nutritional yeast
2 tsp jacks garlic seasoning
2 tsp season salt
2 tsp coconut oil
1/2 cup shelled pistachios


In a Med sauce pan add some salt to water and bring to a boil. Add pasta and cook according to directions. Drain but do not rinse.

Chop veggies. Heat olive oil in a large skillet over hi to med hi heat.  When it's hot add chopped veggies and season salt. Don't be afraid to get a char on the veggies. Stir until tender.                           
While veggies and pasta are cooking add the TOPPING ingredients to a food processor until the bread is mostly chopped. Add the pistachios and chop until the bread is in fine crumbs but there are bigger chunks of pistachios remaining. Spread this on a sheet pan and broil in the oven on low until it's golden brown. Remove from the oven. 
When the veggies and pasta are done, combine them in the fry pan and set aside with a lid to keep warm.
Wash and slice the tomatoes and place in serving dish. Chop and add the basil to the tomatoes. Salt the tomatoes. 


 

 Put the vegetable/pasta mixture on the tomatoes and top with the bread crumbs. (My crumbs got more brown than golden.) Serve!



SaveSaveSaveSave

Breakfast? Steel Cut Oats

Steel Cut Oats. Breakfast of Champions.



People say they take too long to cook... 10 minutes is too long?(with most of that time available for you to do something else) Not a quick as nuking a pop tart but still....

If you cook them for a long time you get a bowl of mush - if that's what you're going for then regular quick oats would work just fine. 

But if you prefer texture - chewy bits of oats with your fresh berries and bananas then steel cut oats is the way to go. 


 SERVES 2 (one mama bear sized 1/3 and one papa bear sized 2/3)

Before you go to bed add:
1/2 cup steel cut oats
1 1/2 cups water
to a medium sauce pan with a heavy bottom and good fitting lid.

Allow to soak overnight (if you forget to soak it, plan to let it sit 10 minutes longer in the morning after bringing to a boil)

In the morning Bring the oats and water to a full rolling boil then turn off the heat. (I like to add a handful of Goji berries at this point but that's totally optional.) When the water/oats settle down, put the lid on it but leave it on the burner.

Full Rolling boil
Chop and or rinse any fruit you'd like and add it to your serving bowls. I usually add a whole banana (split between both bowls), blueberries, raspberries and blackberries. You can also add apples, peaches or any fruit in season.

Now unload your dishwasher while you're waiting for it to cook - or get dressed, feed your dog or whatever. The oats can actually sit for a while and not burn or get mushy. You may have to reheat them for a minute when you're ready to eat but they will be the perfect consistency!

READY TO EAT?
I like to add to the oats:
Ready to sit wth a lid on it
1 tsp cinnamon
1 TBS Chia seeds
1 TBS Hemp Seeds
2 TBS Brown Sugar (Honey or whatever sweetener you have is fine, or try it without)
2 TBS Almond butter *recipe below

Stir into the oats adding a few tablespoons of water if needed and turn the heat back up until they are hot again (it only takes a minute or two if you turn it on hi and stir)

Put it on your fruit with a TBS of chopped almonds.





* HOMEMADE ALMOND BUTTER:



SaveSaveSaveSave
SaveSave

Tuesday, January 31, 2017

Vegetable Barley Soup




This soup is hearty and so yummy. You can eat it cold or hot. It's a great replacement for a salad. You can put any veggies you want in it but I really like this combination. This recipe involves a lot of chopping but if you use the slicer attachment on your food processor it goes really fast. Also, I cook the barley separately and rinse it in cool water before adding it to the soup. I have found that it prevents the barley from swelling and taking over. It has become a staple around our house. It makes about 6 quarts of soup, make sure your pot is big enough. Mark and I go through this in a week, easily.

BARLEY
In a med sauce pan, bring water to a boil to cook 1 cup pearled barley. I let the barley soak in a mesh strainer in a bowl while water comes to a boil. When the water boils, lift the barley out of the soaking water and rinse it for a minute before adding it to the boiling water. Let barley cook while making the soup. Check the package for the amount of water to cook it in and time. When it's done, rinse it in cold water. It should be chewy but not crunchy.

SOUP
In a large pot over med high heat bring to a boil:
1 qt. vegetable or tomato juice
2 cups broth of your choice
2 14 oz cans diced tomatoes
1 tsp oregano
1 TBS dried basil
2 bay leaves
2 TBS Worcestershire

While the tomato base is heating, chop and add the following in this order:
(do wait for it to boil, stir the vegetables in as you go)
1/2 onion chopped
4 stalks celery chopped
1 cup chopped carrots
2 red bell peppers, seeds and stem removed and chopped
1/4 head of cauliflower cut into flowerets
about the same amount of Broccoli cut into flowerets
1/4 of a med or 1/2 of a small head of green (or red cabbage) thinly sliced/shredded
1 zucchini (I leave the peel on) sliced in half the long way and chopped.

Allow soup to come to a boil, turn the heat down and simmer for 10 minutes until vegetables are crisp tender. Taste broth and add salt and/or Worcestershire (if you want more heat).

Add a proportionate amount of barley to the soup you are going to eat right away. Allow the remainder of the soup to cool before adding the rest of the barely. Refrigerate.






Meatless Chili



Active prep time 20 minutes. Total time 60 min.
Makes 8 servings. Using a food processor to chop veggies makes it go really fast.

Heat in a large pot over med high heat:
1 TBS Olive oil

Add:
1/2 med sweet onion (red or yellow) chopped
2 tsp Cumin
2 TBS Chili powder
2 TBS Dried Oregano (Mexican if you have it)
1 TBS Salt
2 Stalks Celery Chopped
2 Red Bell Peppers diced (Can use green)
2 Jalapeno peppers chopped (wear food handler gloves while cutting)
3 cloves garlic chopped
Cook with lid on, stirring occasionally until onion is transparent, about 5 minutes

Add:
2 4oz cans chopped green chili peppers (choose heat depending on how spicy you like your chili)
3 28 oz cans diced tomatoes
1 (15 oz) Can kidney beans drained and rinsed
1 (15 oz) Black beans drained and rinsed
1 (15 oz) Garbanzo beans drained and rinsed
Heat to a boil and turn heat to simmer for at least 30 minutes.
Taste to check heat. If you want it hotter add tabasco or ground pepper.
5 minutes before serving add:
1 (15 oz) Whole kernel corn

Serve in a bowl or over a baked potato.

Saturday, October 26, 2013

Amy's Most Amazing Pizza Dough


*I totally copied this from Amy's photo blog so I could have one place for the recipes I am looking for... I hope that's OK Amy....

This is seriously the best pizza crust I have ever had. I won't make any other kind and it beats out any pizza I could buy. It isn't really labor-intensive, but you do have to be home at certain times during the day for rising/punching down. You definitely will not regret making this! Thanks to my dear friend, Elizabeth, who posted about this on her blog!



Recipe adapted from here.

This makes enough for our family of two adults and one toddler (our 7-month-old doesn't eat this yet) to have for dinner plus a little for leftovers the next day.

Ingredients
  • 1 1/2 cup warm water (105°F to 115°F)
  • 3 teaspoons dry yeast (from 1 envelope)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 3 1/2 cups (about) unbleached all purpose flour
Directions:

1. Pour 1 1/2 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
2. Add oil and salt, then 3 cups flour. Stir until well blended (dough will be sticky).
3. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft).
4. Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
5. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
6.Preheat oven to 500°F. Punch down dough. Form into ball, roll out to desired thickness and place on cornmeal-lined baking sheet. Let rest 30 minutes.
7. Add toppings. Bake on topmost oven rack for 12-15 minutes.

Enjoy!

Monday, September 2, 2013

Minestrone Soup

Makes 8 cups

3 cups water
1 TBS chicken Bullion (1 1/2 tsp shirleys)
1 15 oz can diced tomatoes undrained
1 15 oz can green beans drained
1 lb cooked lean ground beef (can substitute left over roast etc.)
1tsp oregano
1tsp basil
1/2 tsp old bay seasoning
*1 15 oz can beans, drained and rinsed* optional

Put all ingredients in a pot and bring to a boil. You can allow it to simmer for a while if you'd like and 4-13 minutes before serving add

6-8 oz dry noodles of your choice

Cook until noodles are tender and serve.

Approx 165 calories per 1 cup serving (without beans).


Sunday, September 1, 2013

Thai Noodle Salad


  • 18 oz cooked diced chicken




















Directions

(Use a food processor to shred the carrots)

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 4 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, red bell peppers, 1/2 of the cilantro, 1/2 of the onions, and chicken.
  2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro and green onions. Optional garnish: peanuts and sesame seeds.











Eat cold. Makes great left overs. 
Makes 17/1 cup servings 175 calories per serving. 

Adapted from http://allrecipes.com/recipe/thai-noodle-salad-2/detail.aspx