Calabacitas Burritos (vegetarian or vegan)
Black Bean and Tomato Quinoa (vegetarian or vegan)
40 Clove Garlic Chicken (crock pot)
Chicken Picadillo
Pepperoncini Beef Sandwiches (crock pot) (minimal prep)
These are surprisingly yummy. A great way to use all the delicious summer squash that's in season right now.
Calabacitas Burritos (vegetarian or vegan)
http://www.seriouseats.com/recipes/2009/08/calabacitas-burritos-recipe.html
- serves 4 -
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large or 2 small zucchini, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 large or 2 small yellow squash, quartered lengthwise and chopped into 1/2-inch chunks (about 2 cups)
1 poblano pepper, chopped
1 cup frozen corn kernels
1 14.5-oz can black beans, rinsed and drained
Kosher salt and freshly ground pepper to taste
4 whole wheat burrito wraps (or corn tortillas)
Grated cheddar or cotija cheese (optional)
Procedure
1. Heat oil over medium-high and cook onions for 4 minutes. Add garlic and cook 1 minute. Add zucchini and squash and cook another 4 minutes. Add poblano pepper and cook 8 to 10 more minutes. Add corn and cook until warmed, 2 minutes. Add black beans and cook until heated through and squash is tender enough for your taste, about 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
2. Scoop calabacitas into burrito wrap, top with grated cheddar or cotija, and serve.
Black Bean and Tomato Quinoa (vegetarian or vegan)
http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html
- serves 4 -
Ingredients
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Procedure
1. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
4. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
I actually originally got this recipe from a friend (Hi Beckie!), but the one she gave me called for a whole chicken, in the oven, but I do <3 my Crock Pot, so this week, I'll be trying it this way. I'll still use the whole chicken, which is on sale this week. Also, I'll be tossing in some potatoes, carrots and mushrooms to make it a full meal.
40 Clove Garlic Chicken (Crock pot)
http://crockpot365.blogspot.com/2009/04/crockpot-20-to-40-clove-garlic-chicken.html
serves 6
Ingredients
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Directions
I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
We'll use the chicken leftover from the garlic chicken meal to make this (one of my MIL's favorites). I usually follow the suggestion of Kris from Cheap, Healthy, Good and serve with rice and mashed black beans.
Chicken Picadillo
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206204
Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Total time: 30 minutes.
Yield: 4 servings (serving size: about 1 cup)
Ingredients
1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
Preparation
Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:257 (26% from fat)
Fat:7.5g (sat 1g,mono 4.2g,poly 1.5g)
Protein:29.6g
Carbohydrate:19g
Fiber:3.2g
Cholesterol:66mg
Iron:2.2mg
Sodium:762mg
Calcium:74mg
This meal is legen...wait for it...dary around these parts. We served it for Kismet's birthday party and everybody raved. I came across the recipe on one of my favorite forums, a few years ago, and make it whenever beef is on sale. When most of the beef is demolished, I'll often make soup with the leftover broth. Not to mention, it's ridiculously easy to make.
Pepperoncini Beef Sandwiches (crock pot)
Ingredients
3 pounds beef
1 12 oz. jar pepperoncinis
1 cube beef bullion
1 cup water
sandwich rolls
cheese (optional)
BBQ sauce (optional)
Directions
Toss all the ingredients in the crock pot. Cook on low for 8 hours. Pile on sandwich rolls; I'd suggest topping with cheese and BBQ sauce. Enjoy!
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Thursday, August 26, 2010
Thursday, August 19, 2010
Dinners, Week of August 23
Orange Chicken (Crockpot)
Baked Spaghetti Squash Lasagna Style (Vegetarian, vegan without cheese)
Bulgur Wheat Salad with Avocado, Raisins, and Almonds (Vegan) (NOT wheat-free)
Taco Dip or Salad (can be vegetarian or vegan)
Lazy Shepard's Upside-down Casserole (Crockpot)
Shopping list tomorrow! Eventually! :-D
Orange Chicken (Crockpot)
The Ingredients
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
The Directions
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
This is one of Tony's favorite meals. He's been asking me to put it on the docket for weeks. He doesn't know yet that he's trading me for the bulgur meal, one I'm particularly fond of but he's not. I'd be more excited about this if I was getting cheese on my portion. :) Don't forget to save the seeds to cook 'em up like pumpkin seeds.
Baked Spaghetti Squash Lasagna Style (Vegetarian)
http://allrecipes.com//Recipe/baked-spaghetti-squash-lasagna-style/Detail.aspx
Prep Time: 30 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 6
Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
The first time I made this, I searched the grains section of every store in town, and several out of town to find bulgur. After picking it up at a store an hour away, I found it at our Save Mart, in the baking aisle, with the specialty flours and grains (apparently). I believe it's Bob's Mill brand. I bought an extra when I found it. I remember making a yummy bulgur pilaf in the past; I'll have to dig up the recipe. (I skip the spreading it out part, FYI.)
Bulgur Wheat Salad with Avocado, Raisins, and Almonds (Vegan) (NOT wheat-free)
http://www.seriouseats.com/recipes/2010/01/healthy-delicious-bulgur-wheat-salad-with-avo.html
Adapted from Fine Cooking.
Ingredients
* 1 cup bulgur wheat
* 2 tablespoons golden raisins
* 2 tablespoons regular raisins
* 1 large lemon
* 3 tablespoons extra virgin olive oil
* 1/4 teaspoon cround coriander
* 1/4 teaspoon ground cumin
* 1/4 teaspoon sweet paprika
* 1 firm but ripe avocado, diced
* 2 scallions, white and light green parts only, thinly sliced
* 3 tablespoons slivered almonds, toasted
* Kosher salt and freshly ground black pepper.
Procedures
1. Cook bulgur wheat as directed. When finished, spread out on a cool surface and let it come to room temperature.
2. In a small bowl, combine raisins with enough hot water to cover them. Drain after 5 minutes.
3. In a medium bowl, zest the lemon. To it, add 1 tablespoon lemon juice, olive oil, coriander, cumin, paprika, and 1/4 teaspoon salt. Whisk it all together.
4. In a large bowl, combine bulgur wheat, dressing, raisins, avocado, scallions, and almonds. Stir to combine. Salt and pepper to taste. (Don't skip that part.) Serve.
This is more of a meal idea than a recipe. You get the general idea, and can adjust the ingredients to your family's tastes.
Taco Dip or Salad (can be vegetarian or vegan)
Ingredients
Refried beans
lettuce
olives
mushrooms
salsa
avocado/guacamole
onions
ground beef/turkey
cheese
sour cream
tortilla chips
Directions
This is an easily customizable meal. Chop your desired ingredients (brown ground beef if using, of course) and layer them in a 9x9 or 9x13 casserole dish. I prefer beans on the bottom and salsa on the top. Eat as a salad or a dip with tortilla chips.
I cribbed part of this recipe from Stephanie over at A Year of Slow Cooking. Her original ecipe was for a meatloaf, but since I had to cut the egg, I thought it would be nice to make something other than "Pot 'o Meat." So added the rest. This recipe has *not* been tested yet, so if it explodes, kills you, or just doesn't taste good, you've been warned. And I'm sorry. :)
Lazy Shepard's Upside-down Casserole (Crockpot)
Partially borrowed from: http://crockpot365.blogspot.com/2010/06/slow-cooker-big-easy-meatloaf-recipe.html
Ingredients
serves 4-6
1 pound lean ground turkey or beef
1 small onion, chopped
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 potatoes, diced
1 1/2 cup frozen corn
1 cp mushrooms, sliced
1 cup celery, chopped
Directions
Toss meat in a mixing bowl with all the spices. Mix well; I always use my hands.
Put potatoes in crockpot, followed by spiced meat and veggies. Cook on low for 6 hours, mixing half way. Check doneness after about 4 hours.
Baked Spaghetti Squash Lasagna Style (Vegetarian, vegan without cheese)
Bulgur Wheat Salad with Avocado, Raisins, and Almonds (Vegan) (NOT wheat-free)
Taco Dip or Salad (can be vegetarian or vegan)
Lazy Shepard's Upside-down Casserole (Crockpot)
Shopping list tomorrow! Eventually! :-D
Orange Chicken (Crockpot)
The Ingredients
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
The Directions
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
This is one of Tony's favorite meals. He's been asking me to put it on the docket for weeks. He doesn't know yet that he's trading me for the bulgur meal, one I'm particularly fond of but he's not. I'd be more excited about this if I was getting cheese on my portion. :) Don't forget to save the seeds to cook 'em up like pumpkin seeds.
Baked Spaghetti Squash Lasagna Style (Vegetarian)
http://allrecipes.com//Recipe/baked-spaghetti-squash-lasagna-style/Detail.aspx
Prep Time: 30 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 6
Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
The first time I made this, I searched the grains section of every store in town, and several out of town to find bulgur. After picking it up at a store an hour away, I found it at our Save Mart, in the baking aisle, with the specialty flours and grains (apparently). I believe it's Bob's Mill brand. I bought an extra when I found it. I remember making a yummy bulgur pilaf in the past; I'll have to dig up the recipe. (I skip the spreading it out part, FYI.)
Bulgur Wheat Salad with Avocado, Raisins, and Almonds (Vegan) (NOT wheat-free)
http://www.seriouseats.com/recipes/2010/01/healthy-delicious-bulgur-wheat-salad-with-avo.html
Adapted from Fine Cooking.
Ingredients
* 1 cup bulgur wheat
* 2 tablespoons golden raisins
* 2 tablespoons regular raisins
* 1 large lemon
* 3 tablespoons extra virgin olive oil
* 1/4 teaspoon cround coriander
* 1/4 teaspoon ground cumin
* 1/4 teaspoon sweet paprika
* 1 firm but ripe avocado, diced
* 2 scallions, white and light green parts only, thinly sliced
* 3 tablespoons slivered almonds, toasted
* Kosher salt and freshly ground black pepper.
Procedures
1. Cook bulgur wheat as directed. When finished, spread out on a cool surface and let it come to room temperature.
2. In a small bowl, combine raisins with enough hot water to cover them. Drain after 5 minutes.
3. In a medium bowl, zest the lemon. To it, add 1 tablespoon lemon juice, olive oil, coriander, cumin, paprika, and 1/4 teaspoon salt. Whisk it all together.
4. In a large bowl, combine bulgur wheat, dressing, raisins, avocado, scallions, and almonds. Stir to combine. Salt and pepper to taste. (Don't skip that part.) Serve.
This is more of a meal idea than a recipe. You get the general idea, and can adjust the ingredients to your family's tastes.
Taco Dip or Salad (can be vegetarian or vegan)
Ingredients
Refried beans
lettuce
olives
mushrooms
salsa
avocado/guacamole
onions
ground beef/turkey
cheese
sour cream
tortilla chips
Directions
This is an easily customizable meal. Chop your desired ingredients (brown ground beef if using, of course) and layer them in a 9x9 or 9x13 casserole dish. I prefer beans on the bottom and salsa on the top. Eat as a salad or a dip with tortilla chips.
I cribbed part of this recipe from Stephanie over at A Year of Slow Cooking. Her original ecipe was for a meatloaf, but since I had to cut the egg, I thought it would be nice to make something other than "Pot 'o Meat." So added the rest. This recipe has *not* been tested yet, so if it explodes, kills you, or just doesn't taste good, you've been warned. And I'm sorry. :)
Lazy Shepard's Upside-down Casserole (Crockpot)
Partially borrowed from: http://crockpot365.blogspot.com/2010/06/slow-cooker-big-easy-meatloaf-recipe.html
Ingredients
serves 4-6
1 pound lean ground turkey or beef
1 small onion, chopped
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 potatoes, diced
1 1/2 cup frozen corn
1 cp mushrooms, sliced
1 cup celery, chopped
Directions
Toss meat in a mixing bowl with all the spices. Mix well; I always use my hands.
Put potatoes in crockpot, followed by spiced meat and veggies. Cook on low for 6 hours, mixing half way. Check doneness after about 4 hours.
Thursday, August 12, 2010
Dinners, Week of August 16
Roasted Eggplant Pesto, over pasta *vegan
Kitchen Sink Mashed Potatoes *vegetarian, if you don't add the bacon
International Quinoa Salad *vegan
Spicy Chicken Peperonata with Lime and Mint Dressing, possibly with polenta
Indian Spiced Lentils with Chicken (crockpot), over rice *vegetarian minus the chicken
Stay tuned tomorrow for this week's shopping list.
The notation at the bottom of this recipe, about not using the yeast, is not mine. It was a reader comment from the recipe page, which I included because that's how I plan on making the Pesto, minus the expensive pine nuts. Picked up some gluten-free, non-brown-rice pasta at Whole Foods while visiting my in-laws last weekend that I'm excited to try with this.
Roasted Eggplant Pesto
http://blog.fatfreevegan.com/2010/06/roasted-eggplant-pesto.html
Look for sun-dried tomatoes that are not packed in oil but are still soft and flexible. If they seem overly dried out, you will need to soak them in hot water before using.
1 large eggplant
1/4 cup whole almonds
2 sun-dried tomatoes (not oil-packed)
2 cloves garlic
2 cups basil leaves, lightly packed
1 tablespoon nutritional yeast*
salt to taste
To Do Ahead:
Preheat oven to 400F. Trim off and discard the stem end of eggplant and cut in half lengthwise. Place cut-side down on a baking sheet lined with a silicone liner or parchment paper. Pierce the backs of the eggplant with a fork in a few places. Bake until completely soft and somewhat collapsed, about 30 minutes.
Remove from oven and allow to cool completely. This can be done ahead of time and stored in the refrigerator until ready to use.
At least 2 hours before using (and up to overnight), place almonds in a bowl and cover completely with water. Allow to soak at room temperature. Drain water before using.
Just Before Serving:
Put the almonds, sun-dried tomatoes, and garlic into food processor and pulse to chop. Peel the eggplant and add it, the basil, and the nutritional yeast to the processor and process to a coarse puree. Add salt to taste and pulse to blend.
Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little hot water to it), or use as a spread for bread or a dip for crackers or vegetables. Store in a covered container.
For best color, either press a sheet of plastic wrap onto the exposed surface or spray with a light film of olive oil.
Servings: 8
Nutrition Facts
Nutrition (per serving): 52 calories, 22 calories from fat, 2.6g total fat, 0mg cholesterol, 12.9mg sodium, 241.1mg potassium, 6.1g carbohydrates, 3.1g fiber, 2.1g sugar, 2.8g protein, 0.6 points.
*This is a very tasty way to spice up pasta. My husband and I like a little kick to our pasta and don’t like nutritional yeast, so here is how I modified your excellent recipe for eggplant pesto. Instead of almonds, I substituted ~ 2 Tbsp of toasted pine nuts, added some dried red pepper flakes, and 4 cloves of garlic. A whir in the blender with the roasted eggplant and basil, then tossed it with pasta. For our tastes, we like a little more pesto than pasta and so the 8 servings were really 4.
This is a recipe I made up last time we were on a restricted diet. Because bacon makes me feel better. :) I'll be fudging the recipe until I make it, which will actually be this week as opposed to next, because I've got some mushrooms I've almost forgotten about that need eating.
Kitchen Sink Mashed Potatoes
Ingredients:
8 potatoes, diced, skin off or on, your preference
1/2 pound bacon
1 onion
5 cloves garlic, minced
2 cup mushrooms, sliced
1 cup peas
3 tablespoons margarine
Broth as needed for moistening
1. Boil potatoes until tender.
2. While potatoes are boiling, cook bacon. Crispy or limpy, whatever floats your boat. Chop or tear into bite-sized pieces when cool.
3. At the same time, if you can manage it (and if you're a woman, I'm sure you can ;) ), saute onions, garlic, and mushrooms until soft.
4. Drain potatoes and mash with margarine. Add broth as needed if potatoes are too dry. Stir in onions, garlic, mushrooms and peas.
5. Eat mashed potato meal.
International Quinoa Salad
http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html
Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper
To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid.
Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.
Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein, 4.5 points.
Spicy Chicken Peperonata with Lime and Mint Dressing
Bon Appetit, July 2009
Prep: 30 minutes
Total time: 30 minutes
4 servings
Ingedients:
6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/2 teaspoon ground coriander
4 BLSL chicken breast halves (5-6 oz each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded and sliced into 1/4-inch-wide strips
1 large fresh poblano chile (also called pasilla), cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced
Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper. Heat remaining olive oil in large nonstick skillet over medium-high heat. Spinkle chicken with salt and pepper. Add to skillet and saute until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
Serving suggestions: serve atop polenta or in tortillas with avocado and sour cream.
Indian Spiced Lentils with Chicken (crockpot)
http://crockpot365.blogspot.com/2009/10/indian-spiced-lentils-with-chicken-slow.html
Serves 4, with a bit leftover
The Ingredients:
2 cups lentils (mine were brown)
3 cups chicken broth (you could use veggie)
3 cups water
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)--no need to drain
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves
The Directions.
Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.
Lay 2 largeish chicken breast halves on top of the assembled food. My breast halves were frozen solid.
Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice with corn tortillas or naan wedges (not gluten free) as scoopers.
Kitchen Sink Mashed Potatoes *vegetarian, if you don't add the bacon
International Quinoa Salad *vegan
Spicy Chicken Peperonata with Lime and Mint Dressing, possibly with polenta
Indian Spiced Lentils with Chicken (crockpot), over rice *vegetarian minus the chicken
Stay tuned tomorrow for this week's shopping list.
The notation at the bottom of this recipe, about not using the yeast, is not mine. It was a reader comment from the recipe page, which I included because that's how I plan on making the Pesto, minus the expensive pine nuts. Picked up some gluten-free, non-brown-rice pasta at Whole Foods while visiting my in-laws last weekend that I'm excited to try with this.
Roasted Eggplant Pesto
http://blog.fatfreevegan.com/2010/06/roasted-eggplant-pesto.html
Look for sun-dried tomatoes that are not packed in oil but are still soft and flexible. If they seem overly dried out, you will need to soak them in hot water before using.
1 large eggplant
1/4 cup whole almonds
2 sun-dried tomatoes (not oil-packed)
2 cloves garlic
2 cups basil leaves, lightly packed
1 tablespoon nutritional yeast*
salt to taste
To Do Ahead:
Preheat oven to 400F. Trim off and discard the stem end of eggplant and cut in half lengthwise. Place cut-side down on a baking sheet lined with a silicone liner or parchment paper. Pierce the backs of the eggplant with a fork in a few places. Bake until completely soft and somewhat collapsed, about 30 minutes.
Remove from oven and allow to cool completely. This can be done ahead of time and stored in the refrigerator until ready to use.
At least 2 hours before using (and up to overnight), place almonds in a bowl and cover completely with water. Allow to soak at room temperature. Drain water before using.
Just Before Serving:
Put the almonds, sun-dried tomatoes, and garlic into food processor and pulse to chop. Peel the eggplant and add it, the basil, and the nutritional yeast to the processor and process to a coarse puree. Add salt to taste and pulse to blend.
Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little hot water to it), or use as a spread for bread or a dip for crackers or vegetables. Store in a covered container.
For best color, either press a sheet of plastic wrap onto the exposed surface or spray with a light film of olive oil.
Servings: 8
Nutrition Facts
Nutrition (per serving): 52 calories, 22 calories from fat, 2.6g total fat, 0mg cholesterol, 12.9mg sodium, 241.1mg potassium, 6.1g carbohydrates, 3.1g fiber, 2.1g sugar, 2.8g protein, 0.6 points.
*This is a very tasty way to spice up pasta. My husband and I like a little kick to our pasta and don’t like nutritional yeast, so here is how I modified your excellent recipe for eggplant pesto. Instead of almonds, I substituted ~ 2 Tbsp of toasted pine nuts, added some dried red pepper flakes, and 4 cloves of garlic. A whir in the blender with the roasted eggplant and basil, then tossed it with pasta. For our tastes, we like a little more pesto than pasta and so the 8 servings were really 4.
This is a recipe I made up last time we were on a restricted diet. Because bacon makes me feel better. :) I'll be fudging the recipe until I make it, which will actually be this week as opposed to next, because I've got some mushrooms I've almost forgotten about that need eating.
Kitchen Sink Mashed Potatoes
Ingredients:
8 potatoes, diced, skin off or on, your preference
1/2 pound bacon
1 onion
5 cloves garlic, minced
2 cup mushrooms, sliced
1 cup peas
3 tablespoons margarine
Broth as needed for moistening
1. Boil potatoes until tender.
2. While potatoes are boiling, cook bacon. Crispy or limpy, whatever floats your boat. Chop or tear into bite-sized pieces when cool.
3. At the same time, if you can manage it (and if you're a woman, I'm sure you can ;) ), saute onions, garlic, and mushrooms until soft.
4. Drain potatoes and mash with margarine. Add broth as needed if potatoes are too dry. Stir in onions, garlic, mushrooms and peas.
5. Eat mashed potato meal.
International Quinoa Salad
http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html
Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper
To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid.
Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.
Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein, 4.5 points.
Spicy Chicken Peperonata with Lime and Mint Dressing
Bon Appetit, July 2009
Prep: 30 minutes
Total time: 30 minutes
4 servings
Ingedients:
6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1/2 teaspoon ground coriander
4 BLSL chicken breast halves (5-6 oz each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded and sliced into 1/4-inch-wide strips
1 large fresh poblano chile (also called pasilla), cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced
Whisk 4 tablespoons oil, lime juice, mint, and coriander in medium bowl. Season dressing with salt and pepper. Heat remaining olive oil in large nonstick skillet over medium-high heat. Spinkle chicken with salt and pepper. Add to skillet and saute until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
Return skillet to medium-high heat. Add bell peppers, poblano chile, and onion to same skillet; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables atop chicken. Drizzle with remaining dressing and serve.
Serving suggestions: serve atop polenta or in tortillas with avocado and sour cream.
Indian Spiced Lentils with Chicken (crockpot)
http://crockpot365.blogspot.com/2009/10/indian-spiced-lentils-with-chicken-slow.html
Serves 4, with a bit leftover
The Ingredients:
2 cups lentils (mine were brown)
3 cups chicken broth (you could use veggie)
3 cups water
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)--no need to drain
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves
The Directions.
Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.
Lay 2 largeish chicken breast halves on top of the assembled food. My breast halves were frozen solid.
Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice with corn tortillas or naan wedges (not gluten free) as scoopers.
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