Mar. 25, 2006
a big bowl of YUMMMMMMM
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Here is a picture of our dinner from tonight....it was so delicious! If my girlfriend gives me permission to post the recipe here I will, but it was basically a chicken and vegetable stirfry. I used 4 boneless skinless chicken breasts that I tossed in whole wheat flour that was seasoned with Chinese Five Spice Powder, and stirfried that in 1 T. Olive oil. Once that was browned and kind of crispy on the outside I added the veggies (about 5 1/2 cups total) and once those were beginning to soften a bit, I added the "sauce" (the recipe for that is what I'm waiting for permission for) and let it all simmer for about 5 minutes until the sauce was thickened. I served it over a pound of spaghetti noodles that I cooked with some curry powder and salt (I was inspired by some Japanese Curry Udon Noodles that I got recently at Trader Joes). It was SOOOO good, so healthy, and the whole family loved it! The vegetables I used were, carrots, celery, baby bok choy, and shredded cabbage (leftover from last night's dinner).  Yes, that is steam rising from the bowl :) |
Mar. 24, 2006
Tonight's dinner.....
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I just had to post about tonight's dinner. I LOVE LOVE LOVE fish, of all kinds (well, I'm not fond of catfish, but I really adore all other fish and seafood), my husband and oldest daughter are not big fish lovers. I have to really doctor it up for them to eat it. This afternoon I was really having a fish craving, so I decided to have D grill some mahi mahi for dinner. While I was thawing it out, and trying to figure out what I was going to do with it (I had half of a wonderful fresh pineapple in the fridge, and thought about doing a pineapple salsa.....hence came my inspiration). I went through the fridge to find out that I had all the fixings for fish tacos. YUMMMY :) My family LOVES mexican food! So, I thawed the mahi mahi, and made a marinade with a little liquid from a can of jalapenos that I had, added some fresh lime juice, a little evoo (extra virgin olive oil), some garlic and cumin, salt and pepper. I poured that over my fish filets, and let it rest for 20 minutes until D was ready to grill. I cut the pineapple into chunks so that they could be grilled. I shredded some cabbage....had A LOT of cabbage, so made a slaw with half of it (I used a little vinegar, a little light mayo, some cumin, salt, pepper, and some salsa). Diced a tomato, and chopped some cilantro. I heated up some organic canned black beans, added some chopped jalapeno and a little cilantro and cumin and garlic. I heated/softened the corn tortillas in a teeny tiny bit of oil. Oh my goodness was this a YUMMY dinner! I served it with lime wedges.... So the dinner consisted of: softened corn tortillas with grilled mahi mahi cabbage, tomato, salsa, cilantro, lime wedges grilled pineapple black beans My husband said "well, if I have to eat fish, this is the way to eat it" so I see fish tacos in our future probably twice a month. Going to have to find some other great fish "hiding" recipes to try on them as well :) |
Mar. 24, 2006
Black Bean Hummus
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Black Bean Hummus Recipe By : my friend Denise 16 ounces black beans, canned 2 tablespoons tahini 1/4 cup lime juice -- (juice of 1 lime) 2 cloves garlic -- peeled and minced 1 teaspoon cumin salt -- to taste In a food processor, combine all ingredients and process until smooth. Cover and refrigerate until ready to use. Bring to room temperature before serving. Source: "Denise" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 5g Fat (30.2% calories from fat); 8g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 359mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. NOTES : 2.5 points per 1/4 cup serving This recipe originally called for 3 Tbsp. olive oil, but Denise omitted to cut the points a bit. |
Mar. 24, 2006
Beef Broccoli Lo Mein Salad
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Beef Broccoli Lo Mein Salad Recipe By :Lori Scott 1 pound sirloin steak -- thinly sliced 1 clove garlic -- minced 3/4 inch ginger root -- minced 2 cups broccoli -- cut up 1 cup carrot -- sliced 1 1/2 cups cabbage -- diced 1 pound whole wheat spaghetti -- cooked al dente For dressing combine: 1 tablespoon sesame oil 2 tablespoons low sodium soy sauce -- (or Bragg's Liquid aminos) 1 tablespoon rice wine vinegar 1/2 cup water honey to taste -- (I use 1 1/2 tablespoons) I do all the cooking for this in the morning so that it has time for the flavors to meld. In hot skillet or wok, stir fry carrots and broccoli in a small amount of olive oil (1-2 teaspoons), if needed add a bit of water (a tablespoon or two), until broccoli is bright green, but still crisp. Add cabbage for last minute. Remove all veggies from pan, and place pan back on heat. Add another teaspoon of olive oil and stir fry beef, garlic, and ginger until meat is cooked all the way through. Toss pasta, veggies and meat together with dressing , refrigerate for several hours. Serve with crusty bread or egg rolls. Variations: You could substitute chicken or tofu for the beef. |
Feb. 10, 2006
Carrot Bran Muffins
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I had originally planned to make some savory muffins, but I have some grated carrots leftover from some muffins that I made yesterday, so I decided to make these today. This recipe can be found on www.suegregg.com I highly recommend her books to anyone interested in healthy living and cooking. Carrot Raisin Bran Muffins Soups & Muffins page 61 & 63 AMOUNT: 12 Large Muffins Bake: 350° for 20-25 minutes 1. Preheat oven and grease or spray baking pan. 2. Cover raisins with water and set aside to soften: 1/2 cup raisins 3. Blend together and let stand for 5 minutes to soften bran 1 1/2 cups wheat bran (not boxed cereal flakes; just plain bran) 1/2 cup boiling hot water 4. Blend together thoroughly with wire whisk: 2 eggs 1/2 cup honey 5. Mix in: 1 cup grated fresh carrot 1 cup buttermilk 6. Blend dry ingredients together in a separate bowl: 1 1/2 cups whole wheat pastry flour 1 teaspoon salt 1 1/2 teaspoon baking soda 1 teaspoon cinnamon 7. Blend dry ingredients into liquid ingredients just until mixed. Do not overmix! 8. Gently fold in: raisins, drained 1/2 cup chopped walnuts 9. Fill muffin cups evenly each almost full; bake at 350°F (175°C) for 20-25 minutes. Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins. Minute Bran Muffins For 10-12 muffins follow Carrot Bran Muffins recipe with changes: omit carrots, raisins, walnuts, cinnamon reduce to 1 egg, 1/3 cup honey, 1 1/4 teaspoons baking soda NUTRITIONAL DATA Per 1 muffin of 10 (using whole medium eggs, 1 % fat buttermilk) Exchanges: 0.12 Meat, 0. 12 Milk 0.5 Fat, 1 Bread, 1.75 Fruit; 132 Calories, 4 g protein (12%), 1 g fat (21%), 28 g carbohydrate (87%; 10 g sugars), 5 g dietary fiber, 22 mg cholesterol, 323 mg sodium, $.15 |
Nov. 26, 2005
Apple Bread
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As I posted in my last blog, I woke up in a baking mood. I have LOTS of apples, so I thought I'd make something using some of them. I also wanted to try this recipe to see if it was something I'd add to my holiday baking list. It is a DEFINITE keeper! Apple Bread (this recipe is from Whole Foods for the Whole Family, pg. 99) Yield 1 4 x 8" loaf, 12 slices 2 cups whole wheat pastry flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1/4 cup oil (I used 1/4 cup unsweetened apple sauce) 1/2 cup honey (I used 1/2 cup real maple syrup) 2 T. buttermilk (I used plain nonfat yogurt) 1 egg, beaten 2 cups grated apples Optional: 1 tsp. vanilla 1 T. cinnamon 1/2 cup raisins 1/2 cup chopped nuts Optional topping: 2 T. butter, 2 T. each flour and sugar, 1 tsp cinnamon Whisk dry ingredients together. Beat oil and honey in mixer bowl until smooth. Stir in buttermilk and eggs. Add dry ingredients, stirring well. Fold in apples and optional ingredients. Pour into greased 4 x 8 inch loaf pan. Sprinkle with mixture of topping ingredients, if desired. Bake at 350 degrees for 45 minutes. Cool in pan. May substitute butter for oil, sour milk for buttermilk and brown sugar for honey. Yields 12 servings |
Nov. 26, 2005
Banana Oat Bran Muffins
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I woke up this morning in a baking mood, and have had 2 bananas just waiting to be baked into some muffins. SO, those muffins got used up today! :) I got this recipe from www.recipezaar.com, they were delicious! Banana Oat Bran Muffins Makes 12 muffins 1 1/4 c. flour (I used whole wheat pastry flour) 1 c. oat bran 1/2 cup sugar (I used 1/3 c. date sugar, and filled the measuring cup the rest of the way with sucanat) 1 T. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3/4 C. skim milk 1/4 C. applesauce 1 tsp. vanilla 2 very ripe bananas, mashed 1 tsp. cinnamon (My addition) Preheat oven to 400 degrees. Combine all dry ingredients in a large bowl. In a small to medium size bowl combine milk, applesauce and vanilla. Add in mashed bananas. Add wet ingredients to dry, fold in being careful to not overmix. Spoon into 12 muffin cups that have either been sprayed with non-stick spray or lined with cupcake/muffin liners. Bake for 20 minutes. Muffins will be golden brown. |