6 green bell peppers
salt to taste
1lb ground turkey
1/3 cup chopped onion
1 14.5 oz can petite diced tomatoes
1 tsp Worcestershire sauce
1 can black beans, rinsed and drained
2 cans condensed tomato soup
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes, drain. Sprinkle salt inside each pepper and place in a baking dish
In a large skillet, saute turkey and onions for 5 minutes or until browned. Drain off excess fat and season with salt and pepper. Stir in tomatoes, Worcestershire sauce, black beans and 1 can of soup. Cook until a low boil.
Preheat oven to 350. Stuff each pepper with the turkey mixture and place open side up in baking dish. In a medium bowl, combine the other can of soup with just enough water to make a gravy. Pour over the peppers. Bake 20 minutes covered with aluminum foil. (You can add grated cheese to top of peppers if you wish, but I see no reason to. They are yummy without it).
** Elsa does not like stuffed peppers, so I usually make 5 peppers and reserve some of the turkey mixture (adding some tomato sauce if necessary and some oregano, basil, garlic etc. to make a spaghetti type sauce). I cook her some noodles and top with the sauce. Everyone is happy!
Sunday, March 24, 2013
Tortilla Soup
The recipe for this soup from Moosewood Restaurant Daily Special cookbook calls for 3 cups of corn and no beans. Paul does not eat corn on his diet, so I substituted beans for the corn.
This soup is very thin. It is basically a broth with vegetables, but it has a great flavor and you can thicken it up with avocado, sour cream and cheese if you want.
1 TBSP olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced *see note
2 tomatillos, husked, seeded, and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TBSP ground coriander
1 TBSP ground cumin
1 tsp dried oregano
8 cups chicken stock
1/4 to 1/3 cup fresh lime juice
1 tsp adobo sauce from chipotle pepper can
1 TBSP chopped cilantro, to taste
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
(the original recipe called for 3 cups fresh or frozen corn kernels instead of beans)
8 corn tortillas (6 inch) cut into 1/2 x 2 inch strips (we just used tortilla chips dipped in and/or crushed up in the soup
avocado cubes
monterey jack cheese
sour cream
*note* You can buy the chipotle peppers from the mexican section of the grocery. You only use 1 pepper from the can. You can freeze the remaining peppers. I put the peppers and adobo sauce in my food processor and processed. Then I froze 1 TBSP portions to use for later recipes.
In a soup pot, warm oil and saute onions, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5-10 minutes, stirring frequently, until softened. Add the coriander, cumin, and oregano and saute for about 3 minutes. Stir in the stock, lime juice, and adobo sauce and bring to a simmer. Add cilantro and beans (and/or corn) and continue to simmer gently for 10 minutes.
Meanwhile, bake the tortilla strips on an unoiled baking sheet for 15-20 minutes or until crisp at 400.
To serve, place tortilla strips in bowl and fill with soup. Top with avocado, cheese and sour cream as desired. (Paul has his with mashed avocado only).
Here is a picture of the chipotle peppers in adobo sauce that I am going to freeze. I processed them in my food processor, put them in about 1 TBSP scoops on a plate covered in plastic wrap and stuck them in the freezer. Once frozen, I will put them into a ziplock bag and store in the freezer. I will add 1 of them to other soups, stews, chili, etc.
This soup is very thin. It is basically a broth with vegetables, but it has a great flavor and you can thicken it up with avocado, sour cream and cheese if you want.
1 TBSP olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced *see note
2 tomatillos, husked, seeded, and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TBSP ground coriander
1 TBSP ground cumin
1 tsp dried oregano
8 cups chicken stock
1/4 to 1/3 cup fresh lime juice
1 tsp adobo sauce from chipotle pepper can
1 TBSP chopped cilantro, to taste
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
(the original recipe called for 3 cups fresh or frozen corn kernels instead of beans)
8 corn tortillas (6 inch) cut into 1/2 x 2 inch strips (we just used tortilla chips dipped in and/or crushed up in the soup
avocado cubes
monterey jack cheese
sour cream
*note* You can buy the chipotle peppers from the mexican section of the grocery. You only use 1 pepper from the can. You can freeze the remaining peppers. I put the peppers and adobo sauce in my food processor and processed. Then I froze 1 TBSP portions to use for later recipes.
In a soup pot, warm oil and saute onions, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5-10 minutes, stirring frequently, until softened. Add the coriander, cumin, and oregano and saute for about 3 minutes. Stir in the stock, lime juice, and adobo sauce and bring to a simmer. Add cilantro and beans (and/or corn) and continue to simmer gently for 10 minutes.
Meanwhile, bake the tortilla strips on an unoiled baking sheet for 15-20 minutes or until crisp at 400.
To serve, place tortilla strips in bowl and fill with soup. Top with avocado, cheese and sour cream as desired. (Paul has his with mashed avocado only).
Here is a picture of the chipotle peppers in adobo sauce that I am going to freeze. I processed them in my food processor, put them in about 1 TBSP scoops on a plate covered in plastic wrap and stuck them in the freezer. Once frozen, I will put them into a ziplock bag and store in the freezer. I will add 1 of them to other soups, stews, chili, etc.
Spinach, eggs and beans
For dinner Friday, we sauteed 2 cloves of garlic in 1 TBSP olive oil, added one can of rinsed and drained cannellini beans. Cooked until heated and then added 1lb of spinach and cooked just until wilted. I topped it with hard boiled eggs (like my momma used to do with spinach) and enjoyed with a baked sweet potato.
Tuesday, March 19, 2013
Chicken Taco Salad
Chicken Taco Salad
Mixed greens
1 lb boneless, skinless chicken breast, cubed
taco seasoning (I used 1/2 a package this time)
1 can refried beans
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2/ green bell pepper, cut into strips (or any combo of peppers)
1 onion, sliced
salsa (we use this as the dressing, so we choose a mild salsa)
Cook chicken in olive oil over medium heat until done. Add taco seasoning (I used 1/2 package and 1/4 cup of water). Cook peppers and onion in skillet in a small amount of olive oil until crunch tender.
Heat refried beans
Prepare salad greens in bowl and top with chicken, beans, peppers and mild salsa for the dressing. Enjoy!
Mixed greens
1 lb boneless, skinless chicken breast, cubed
taco seasoning (I used 1/2 a package this time)
1 can refried beans
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2/ green bell pepper, cut into strips (or any combo of peppers)
1 onion, sliced
salsa (we use this as the dressing, so we choose a mild salsa)
Cook chicken in olive oil over medium heat until done. Add taco seasoning (I used 1/2 package and 1/4 cup of water). Cook peppers and onion in skillet in a small amount of olive oil until crunch tender.
Heat refried beans
Prepare salad greens in bowl and top with chicken, beans, peppers and mild salsa for the dressing. Enjoy!
Four Bean Turkey Chili
Four Bean Turkey Chili
1 lb ground turkey
1 cup chopped onion
1 cup chopped green pepper
2 (14.5 oz) cans stewed tomatoes, diced
2 (14.5 oz) cans diced tomatoes
1 (16oz) can kidney beans, rinsed and drained
1 (16oz) can chili beans, undrained
1 (16oz) can pinto beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 TBSP chili powder
1 tsp ground cumin
1 tsp salt
1/4 tsp cayenne pepper
In a large pot, cook turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
1 lb ground turkey
1 cup chopped onion
1 cup chopped green pepper
2 (14.5 oz) cans stewed tomatoes, diced
2 (14.5 oz) cans diced tomatoes
1 (16oz) can kidney beans, rinsed and drained
1 (16oz) can chili beans, undrained
1 (16oz) can pinto beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 TBSP chili powder
1 tsp ground cumin
1 tsp salt
1/4 tsp cayenne pepper
In a large pot, cook turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Lima Beans and Tomatoes
Lima Beans and Tomatoes
1/2 package frozen baby lima beans
2 diced tomatoes (or 1 15oz can diced tomatoes)
1 small can tomato sauce
1 tsp herbs de provence (or other herbs such as oregano, basil, etc.)
cook lima beans according to package. Drain and add tomatoes, sauce and spices. Simmer for 15 minutes or longer.
1/2 package frozen baby lima beans
2 diced tomatoes (or 1 15oz can diced tomatoes)
1 small can tomato sauce
1 tsp herbs de provence (or other herbs such as oregano, basil, etc.)
cook lima beans according to package. Drain and add tomatoes, sauce and spices. Simmer for 15 minutes or longer.
update
I am so behind in posting recipes. We had a pretty easy cooking week, so here is the update:
Monday - leftovers
Tuesday -
Wednesday - Quinoa with veggies
Thursday - Beans and Greens (Kale, Cannellini beans), Roasted Sweet Potatoes
Friday - cheese-less, veggie pizza on gluten free crust
Saturday -
Sunday - Chili
I can't even remember what we had on Tuesday or Saturday.... updates to come
**Update: on Tuesday we had black bean burgers but I didn't really like them. I still need a good gluten free recipe for them...
Monday - leftovers
Tuesday -
Wednesday - Quinoa with veggies
Thursday - Beans and Greens (Kale, Cannellini beans), Roasted Sweet Potatoes
Friday - cheese-less, veggie pizza on gluten free crust
Saturday -
Sunday - Chili
I can't even remember what we had on Tuesday or Saturday.... updates to come
**Update: on Tuesday we had black bean burgers but I didn't really like them. I still need a good gluten free recipe for them...
Sunday, March 10, 2013
Spicy Honey-Brushed Chicken Thighs
Spicy Honey-Brushed Chicken Thighs
This is a very delicious chicken thigh recipe. We love bbq chicken, but during winter we use this recipe. We all love it!
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 skinless boneless chicken thighs
cooking spray
6 Tbsp honey
2 tsp cider vinegar.
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan (I use a cookie sheet) coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven. Brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken and turn over. Brush chicken with remaining honey mixture. Broil 1 more minute or until chicken is done.
We had our chicken thighs with baked sweet potatoes and brussel sprouts. I haven't found a brussel sprout recipe that I love yet - if anyone has one, let me know :)
This is a very delicious chicken thigh recipe. We love bbq chicken, but during winter we use this recipe. We all love it!
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 skinless boneless chicken thighs
cooking spray
6 Tbsp honey
2 tsp cider vinegar.
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan (I use a cookie sheet) coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven. Brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken and turn over. Brush chicken with remaining honey mixture. Broil 1 more minute or until chicken is done.
We had our chicken thighs with baked sweet potatoes and brussel sprouts. I haven't found a brussel sprout recipe that I love yet - if anyone has one, let me know :)
Acorn Squash, Bean, and Kale Soup
Acorn Squash, Bean and Kale Soup
6 cups vegetable stock
1 can diced tomatoes (mine were the ones with garlic, basil and oregano)
1 small can tomato sauce
1 Tbsp olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 onion, copped
4 cloves garlic, minced
1 acorn squash, peeled and cut into cubes
2 cups kale, chopped
4-5 mushrooms, sliced
season with bay leaf, oregano, thyme, ground red pepper salt and pepper)
In large stockpot, saute celery, carrots, onion and garlic in olive oil over medium low heat for 10 minutes. Add vegetable stock, diced tomatoes and tomato sauce. Add seasonings as desired - I added 1 tsp oregano, 1/2 tsp thyme, 1/4 tsp ground red pepper and salt and pepper. You may want more seasoning depending on your taste. Bring to low boil and add squash and mushrooms. Cook 20 minutes or until squash is tender. Add kale and cook until desired tenderness.
Serve with Parmesan cheese as desired.
You may want to add hot sauce if it needs a little more spice.
Here is the picture - I forgot to take it - so my bowl is 1/2 empty, but you get the idea...
6 cups vegetable stock
1 can diced tomatoes (mine were the ones with garlic, basil and oregano)
1 small can tomato sauce
1 Tbsp olive oil
2 stalks celery, chopped
2 carrots, peeled and chopped
1 onion, copped
4 cloves garlic, minced
1 acorn squash, peeled and cut into cubes
2 cups kale, chopped
4-5 mushrooms, sliced
season with bay leaf, oregano, thyme, ground red pepper salt and pepper)
In large stockpot, saute celery, carrots, onion and garlic in olive oil over medium low heat for 10 minutes. Add vegetable stock, diced tomatoes and tomato sauce. Add seasonings as desired - I added 1 tsp oregano, 1/2 tsp thyme, 1/4 tsp ground red pepper and salt and pepper. You may want more seasoning depending on your taste. Bring to low boil and add squash and mushrooms. Cook 20 minutes or until squash is tender. Add kale and cook until desired tenderness.
Serve with Parmesan cheese as desired.
You may want to add hot sauce if it needs a little more spice.
Here is the picture - I forgot to take it - so my bowl is 1/2 empty, but you get the idea...
Beans and Greens and Roasted Sweet Potatoes
Beans and Greens
We got 4 bunches of kale at produce on Wednesday evening, so Thursday's meal had to be beans and greens.
1 bunch kale, washed and chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 can cannellini (white kidney) beans
hot sauce to taste
In large skillet, heat olive oil and add garlic and onions - cook for several minutes until onion is tender. Add kale and cook until wilted (you can add a few drops of water and cover as necessary to help steam the kale. Add drained and rinsed beans and heat through. Serve with hot sauce.
Yep, it is that easy. Once you start eating this stuff, you start craving it...really...you do :)
Roasted Sweet Potatoes
2 sweet potatoes (or however much you want)
olive oil
sea salt
Peel and cube sweet potatoes, toss in bowl until coated with olive oil and salt.
Arrange in single layer on rimmed cookie sheet. Bake at 400 for 20 minutes (may take longer depending on size of cubes).
We got 4 bunches of kale at produce on Wednesday evening, so Thursday's meal had to be beans and greens.
1 bunch kale, washed and chopped
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 can cannellini (white kidney) beans
hot sauce to taste
In large skillet, heat olive oil and add garlic and onions - cook for several minutes until onion is tender. Add kale and cook until wilted (you can add a few drops of water and cover as necessary to help steam the kale. Add drained and rinsed beans and heat through. Serve with hot sauce.
Yep, it is that easy. Once you start eating this stuff, you start craving it...really...you do :)
Roasted Sweet Potatoes
2 sweet potatoes (or however much you want)
olive oil
sea salt
Peel and cube sweet potatoes, toss in bowl until coated with olive oil and salt.
Arrange in single layer on rimmed cookie sheet. Bake at 400 for 20 minutes (may take longer depending on size of cubes).
Salad
Salad, salad, salad
Okay, so I am behind on updating my meals. Let me catch up... On Wednesday we had salad. We have salad a lot. It is easy and we can basically use whatever is around. Wednesday's salad consisted of the following"
Greens (we had a mix of "super greens" that I bought in a package - it included kale, spinach, etc.)
chopped radishes
chopped green onions
sliced carrots
grape tomatoes
sliced mushrooms
hard boiled eggs
roasted pumpkin seeds
chia seeds
Our dressing of choice is balsamic vinaigrette. I love salads....
Okay, so I am behind on updating my meals. Let me catch up... On Wednesday we had salad. We have salad a lot. It is easy and we can basically use whatever is around. Wednesday's salad consisted of the following"
Greens (we had a mix of "super greens" that I bought in a package - it included kale, spinach, etc.)
chopped radishes
chopped green onions
sliced carrots
grape tomatoes
sliced mushrooms
hard boiled eggs
roasted pumpkin seeds
chia seeds
Our dressing of choice is balsamic vinaigrette. I love salads....
Tuesday, March 5, 2013
Winter Minestrone
Winter Minestrone - Moosewood Cookbook
I made this Sunday afternoon but we didn't eat it until Monday evening. Monday is gymnastics night for Katy, so we need a quick meal when we get home. I try to make a soup or stew on Sundays to have for Mondays and to have for lunches throughout the week.
I like the Moosewood Cookbooks and just recently bought the Daily Specials one. They have a minestrone recipe for each season. The taste of fennel is pretty strong in this. It surprised me at first taste, but I ended up really liking it. I made a couple adjustments to the original recipe for our tastes and what we had available.
1 1/2 cups chopped onion (I used leeks since we had some and needed to use them)
5-6 garlic cloves, minced or pressed
1 cup diced celery
2 Tbsp olive oil
1 cup peeled and diced carrots
1 cup frozen green beans (the recipe calls for diced parsnips, but the grocery store was out and I had green beans in the freezer)
1 cup chopped fennel bulb
1 1/2 cups peeled and cubed sweet potatoes
2 tsp ground fennel seeds
1 tsp ground oregano (I used basil - didn't know I was out of oregano)
1/8 tsp ground red pepper
1 fresh rosemary sprig, minced
30 oz. canned diced tomatoes
3 cups vegetable broth (original recipe calls for water, but I prefer using broth)
1/2 cup dry red wine (optional) - I used cooking sherry
15 oz can kidney beans (or whatever beans you have on hand)
Parmesan cheese (optional)
In large pot, saute onion, garlic and celery in the oil on low heat for 10 minutes. Stir in carrots, parsnips (or green beans), and chopped fennel, then cover and continue to cook for 10 minutes, stirring frequently. Add sweet potatoes, ground fennel, oregano, red pepper, and rosemary and simmer 5 minutes. Add tomatoes, broth and wine. Cover and simmer 20-30 minutes. Add beans and cook 10 minutes.
Serve topped with Parmesan cheese
I made this Sunday afternoon but we didn't eat it until Monday evening. Monday is gymnastics night for Katy, so we need a quick meal when we get home. I try to make a soup or stew on Sundays to have for Mondays and to have for lunches throughout the week.
I like the Moosewood Cookbooks and just recently bought the Daily Specials one. They have a minestrone recipe for each season. The taste of fennel is pretty strong in this. It surprised me at first taste, but I ended up really liking it. I made a couple adjustments to the original recipe for our tastes and what we had available.
1 1/2 cups chopped onion (I used leeks since we had some and needed to use them)
5-6 garlic cloves, minced or pressed
1 cup diced celery
2 Tbsp olive oil
1 cup peeled and diced carrots
1 cup frozen green beans (the recipe calls for diced parsnips, but the grocery store was out and I had green beans in the freezer)
1 cup chopped fennel bulb
1 1/2 cups peeled and cubed sweet potatoes
2 tsp ground fennel seeds
1 tsp ground oregano (I used basil - didn't know I was out of oregano)
1/8 tsp ground red pepper
1 fresh rosemary sprig, minced
30 oz. canned diced tomatoes
3 cups vegetable broth (original recipe calls for water, but I prefer using broth)
1/2 cup dry red wine (optional) - I used cooking sherry
15 oz can kidney beans (or whatever beans you have on hand)
Parmesan cheese (optional)
In large pot, saute onion, garlic and celery in the oil on low heat for 10 minutes. Stir in carrots, parsnips (or green beans), and chopped fennel, then cover and continue to cook for 10 minutes, stirring frequently. Add sweet potatoes, ground fennel, oregano, red pepper, and rosemary and simmer 5 minutes. Add tomatoes, broth and wine. Cover and simmer 20-30 minutes. Add beans and cook 10 minutes.
Serve topped with Parmesan cheese
Spinach, garbanzo beans and tomatoes
Spinach, garbanzo beans and tomatoes
We needed a quick meal tonight since we were getting home later than usual. This is a very quick dish - can be on the table in 20 minutes tops.
2 Tbsp olive oil
1 shallot, chopped (can also use garlic)
2 green onions, chopped
1 can garbanzo beans, rinsed and drained
12oz fresh spinach (can use any greens you have: swiss chard, kale, etc.)
1 tomato, diced
1/2 lemon or lime, juiced
Heat olive oil in large skillet. Stir in shallot and green onions; cook and stir for 3-5 minutes. Stir in garbanzo beans and season with salt and pepper as desired. Place spinach in pan and cook until wilted. Add tomato and squeeze lemon or lime juice over greens. Serve with hot sauce as desired.
Easy Peel and Eat Shrimp
We had shrimp with our spinach, beans and tomatoes. I use the recipe on the back of the Old Bay Seasoning box to make peel and eat shrimp
2 Tbsp Old Bay Seasoning
1/2 cup vinegar
1/2/ cup water
1 lb frozen shrimp in the shell
Mix seasoning, vinegar and water in a saucepan. Bring to a boil, add shrimp, cover and steam for 5 minutes until done. Peel as you eat!
We needed a quick meal tonight since we were getting home later than usual. This is a very quick dish - can be on the table in 20 minutes tops.
2 Tbsp olive oil
1 shallot, chopped (can also use garlic)
2 green onions, chopped
1 can garbanzo beans, rinsed and drained
12oz fresh spinach (can use any greens you have: swiss chard, kale, etc.)
1 tomato, diced
1/2 lemon or lime, juiced
Heat olive oil in large skillet. Stir in shallot and green onions; cook and stir for 3-5 minutes. Stir in garbanzo beans and season with salt and pepper as desired. Place spinach in pan and cook until wilted. Add tomato and squeeze lemon or lime juice over greens. Serve with hot sauce as desired.
Easy Peel and Eat Shrimp
We had shrimp with our spinach, beans and tomatoes. I use the recipe on the back of the Old Bay Seasoning box to make peel and eat shrimp
2 Tbsp Old Bay Seasoning
1/2 cup vinegar
1/2/ cup water
1 lb frozen shrimp in the shell
Mix seasoning, vinegar and water in a saucepan. Bring to a boil, add shrimp, cover and steam for 5 minutes until done. Peel as you eat!
Sunday, March 3, 2013
Roasted Portobellos
Roasted Portobellos
This recipe is from the cookbook, Vegonomicon.
Marinade:
1/2 cup cooking wine (I use marsala)
1 Tbsp olive oil
2 Tbsp soy sauce (Tamari is gluten free)
2 Tbsp balsamic vinegar
2 cloves garlic, minced
2 large or 4 smaller portobello caps
Combine all ingredients for the marinade in a glass small casserole. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat oven to 400 and marinate for 20 minutes.
Cover with aluminum foil and bake 30 minutes. Remove foil, turn caps over and cook, uncovered, for 10 more minutes.
We eat ours as is - with the marinade spooned on top. You can also use them as a burger in a bun or on top of a salad.
Sorry - no picture today - I forgot to charge my camera and couldn't wait to eat it!
This recipe is from the cookbook, Vegonomicon.
Marinade:
1/2 cup cooking wine (I use marsala)
1 Tbsp olive oil
2 Tbsp soy sauce (Tamari is gluten free)
2 Tbsp balsamic vinegar
2 cloves garlic, minced
2 large or 4 smaller portobello caps
Combine all ingredients for the marinade in a glass small casserole. Place the mushrooms upside down in the marinade and spoon a lot of the marinade into each cap to form a small pool. Preheat oven to 400 and marinate for 20 minutes.
Cover with aluminum foil and bake 30 minutes. Remove foil, turn caps over and cook, uncovered, for 10 more minutes.
We eat ours as is - with the marinade spooned on top. You can also use them as a burger in a bun or on top of a salad.
Sorry - no picture today - I forgot to charge my camera and couldn't wait to eat it!
Saturday, March 2, 2013
Guacamole
Here is the Guacamole recipe we used for our meal tonight. It is basically from the Chevy's restaurant cookbook.
3 avocados
1 Tbsp freshly squeezed lime juice
1 roma tomato, diced
1/2 white onion, diced
1 1/2 tsp chopped garlic
1 tsp olive oil
1 tsp, stemmed, seeded and minced jalapeno
1 tsp salt
Pit avocados. Score avocado meat without cutting through the skin. Scoop out the avocado meat with large spoon and place in mixing bowl. Add lime juice and stir to coat the avocados. Stir in tomatoes, onion, garlic, oil, jalapeno and salt. Gently mash and toss - careful not to overmash.
Since I am the only guac lover - Paul eats a little on top of his fajitas and the girls won't touch it - I usually only make 1/3 of this recipe (1 avocado). The avocado turns brown quickly, so only make what you will eat immediately.
3 avocados
1 Tbsp freshly squeezed lime juice
1 roma tomato, diced
1/2 white onion, diced
1 1/2 tsp chopped garlic
1 tsp olive oil
1 tsp, stemmed, seeded and minced jalapeno
1 tsp salt
Pit avocados. Score avocado meat without cutting through the skin. Scoop out the avocado meat with large spoon and place in mixing bowl. Add lime juice and stir to coat the avocados. Stir in tomatoes, onion, garlic, oil, jalapeno and salt. Gently mash and toss - careful not to overmash.
Since I am the only guac lover - Paul eats a little on top of his fajitas and the girls won't touch it - I usually only make 1/3 of this recipe (1 avocado). The avocado turns brown quickly, so only make what you will eat immediately.
Mexican Night - Fajitas!
We all enjoy Mexican night at our house. We usually make tacos (made with chicken or ground turkey) or chicken fajita salad. Paul has been limiting his meat/fish intake even more so tonight we tried tofu fajitas adapted from Moosewood New Classics cookbook.
Mexican is one of those meals we didn't really have to change too much once we started eating for health. Basically, we eliminated the tortillas, cheese and sour cream. We eat the typical fillings on top of beans or on a salad.
.
To make the tofu fajitas:
1 cake firm tofu
1 onion
2 bell peppers (1 green and 1 of your choice - red, orange or yellow)
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp salt
salsa
optional - fajita seasoning
guacamole
*feel free to add other veggies to the mix, like zucchini or mushrooms. We used baby portabella mushrooms tonight
Cut the cake of tofu crosswise into 4 slices. Stack slices and cut them into 1/2 inch strips. Cut the vegetables into slices. Mix the olive oil, garlic, salt (or fajita seasoning) in a small bowl ( you may need to increase the amount depending on how many veggies you are making). Toss 1/2 of the mixture with the tofu and place tofu on cookie sheet. Toss the other 1/2 mixture with veggies and put on cookie sheet.
Roast in oven at 425 for 20-30 minutes until the veggies are tender and browned.
To eat, place refried or black beans on plate. Top with tofu and veggies. Add salsa and guacamole as desired.
We also had jicama chips for the first time.
Jicama is a mexican root vegetable often used in salads or salsas. I peeled the jicama and sliced it into very thin slices. We ate them dipped in the salsa and guacamole. They are crisp and cool - not like a real "chip" but pretty good with the salsa and guac. You can see them in the picture on the right top part of the plate.
The tofu was a bit crispy and crunchy - not sure if we overcooked it a bit, or it was supposed to be that way :) Regardless it was pretty good. Maybe not the prettiest meal, but it was yummy.
Mexican is one of those meals we didn't really have to change too much once we started eating for health. Basically, we eliminated the tortillas, cheese and sour cream. We eat the typical fillings on top of beans or on a salad.
.
To make the tofu fajitas:
1 cake firm tofu
1 onion
2 bell peppers (1 green and 1 of your choice - red, orange or yellow)
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp salt
salsa
optional - fajita seasoning
guacamole
*feel free to add other veggies to the mix, like zucchini or mushrooms. We used baby portabella mushrooms tonight
Cut the cake of tofu crosswise into 4 slices. Stack slices and cut them into 1/2 inch strips. Cut the vegetables into slices. Mix the olive oil, garlic, salt (or fajita seasoning) in a small bowl ( you may need to increase the amount depending on how many veggies you are making). Toss 1/2 of the mixture with the tofu and place tofu on cookie sheet. Toss the other 1/2 mixture with veggies and put on cookie sheet.
Roast in oven at 425 for 20-30 minutes until the veggies are tender and browned.
To eat, place refried or black beans on plate. Top with tofu and veggies. Add salsa and guacamole as desired.
We also had jicama chips for the first time.
Jicama is a mexican root vegetable often used in salads or salsas. I peeled the jicama and sliced it into very thin slices. We ate them dipped in the salsa and guacamole. They are crisp and cool - not like a real "chip" but pretty good with the salsa and guac. You can see them in the picture on the right top part of the plate.
The tofu was a bit crispy and crunchy - not sure if we overcooked it a bit, or it was supposed to be that way :) Regardless it was pretty good. Maybe not the prettiest meal, but it was yummy.
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