tag:blogger.com,1999:blog-61619045191698053502023-11-16T06:02:17.141-08:00What's For Dinner?Tried and true recipes including many vegan, vegetarian, and gluten-free options. Almost every dish is $1 or less per serving!Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6161904519169805350.post-54574025994443777322012-04-05T10:31:00.000-07:002012-04-05T10:31:48.251-07:00Easter Menu<div style="font-family: Verdana,sans-serif;">It's been a while since I posted, so I thought I'd start back with a teaser. Our Easter menu is finalized planned and ready to share! I will follow-up with the actual recipes soon, but until then...</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><b>Antipasto</b></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Fungi Marinati con Olio e Limone</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Mushrooms Marinated with Oil and Lemon</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 49 </a></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Bruchetto con Tonno</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Bruschetta with Tuna Spread</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 34</a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Peperoni Fritti</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Fried Italian Peppers</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 51</a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Prosciutto Pie<br />
<a href="http://www.amazon.com/gp/product/B005BP0G0I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B005BP0G0I">Ciao Italia in Umbria</a> </div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Salami</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><b>Primo</b></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Arancini</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Fried Rice Balls</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 135</a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Carciofi Imbottiti</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Stuffed Artichokes</i><br />
<a href="http://www.amazon.com/gp/product/037541150X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=037541150X">Lidia's Italian-American Kitchen </a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><b>Secondo</b></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Polenta con Salsicce e Pomodori</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Polenta with Sausage and Tomatoes</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 135</a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Lamb Meatballs in Marinara<br />
<i>Found <a href="http://www.food.com/recipe/lidias-spaghetti-and-meatballs-434121">online</a>, I don't have the cookbook this came from but the marinara sauce I use is from </i><a href="http://www.amazon.com/gp/product/037541150X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=037541150X">Lidia's Italian-American Kitchen </a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><b>Contorno</b></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Spring Peas with Lemon</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Asparagi al Sesamo e Limone</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Asparagus with Sesame and Lemon</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507"><i>Cucina di Calabria, p. 223</i></a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Insalata di Olive Verde, Tonno, Sedamo, e Peperoni</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Green Olive, Tuna, Celery, and Red Pepper Salad</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><a href="http://www.amazon.com/gp/product/0380714981/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0380714981">Trattoria, p. 37</a><br />
<br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Finocchi Brasati</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Braised Fennel</i><br />
<a href="http://www.amazon.com/gp/product/037541150X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=037541150X">Lidia's Italian-American Kitchen </a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><b>Dolce</b></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><span lang="IT">Pignolatti</span></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Fried Dough Balls with Honey</i><br />
<a href="http://www.amazon.com/gp/product/0781810507/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0781810507">Cucina di Calabria, p. 279</a><i><br />
</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><span lang="IT">Limoncello Tiramisu</span><br />
<span lang="IT"><a href="http://www.amazon.com/gp/product/1400040361/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1400040361">Lidia's Italy</a> </span></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><span lang="IT">Jam Crostada</span><br />
<span lang="IT"><a href="http://www.thekitchn.com/-guest-post-from-josue-86073">Found online.</a> </span></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><span lang="IT">Amaretti</span></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Almond Macaroons</i><br />
<a href="http://www.amazon.com/gp/product/0380714981/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0380714981">Trattoria, p. 290</a><i> </i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Cioccolato Amaretti</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><i>Chocolate Macaroons</i></div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Almond Pumpkin Biscotti<br />
<a href="http://www.amazon.com/gp/product/1580175945/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580175945">Pumpkin, a Superfood for All 12 Months of the Year</a> </div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNoSpacing" style="font-family: Verdana,sans-serif;">Hazelnut and Orange Biscotti<br />
<a href="http://www.amazon.com/gp/product/0380714981/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=dinnwithsan0a-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0380714981">Trattoria, p. 314</a> </div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-19847060903781613502010-09-16T09:24:00.000-07:002010-09-16T09:27:58.919-07:00Gotta Make Money Pasta<span style="font-family: Verdana, sans-serif;">I made-up a new recipe for dinner last night, and have officially named it "<u><strong>Gotta Make Money Pasta</strong></u>". Why? Because it's GREEN! And finding new ways to use the prolific zucchini this time of year is always helpful.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong><span style="color: #274e13;">This is Vegan and Vegetarian.</span></strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Cost is probably 50-75 cents per serving. I got the pesto at Trader Joe's and the artichoke hearts are from Costco. Start to finish, this is about a 15 minute dinner.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Prepare 1 pound of rotini-shaped Pasta (or penne)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">While pasta is boiling, cut 2 zucchini into bite-sized pieces (little chunks, not round slices).</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Take about 1 & 1/2 cups of marinated artichoke hearts and cut into bite sized pieces.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Scoop a little of the oil from the artichoke hearts container into a saute pan. Add another 1 tablespoon of olive oil. Heat up to medium-high. Add 1 teaspoon crushed red pepper and 1 teaspoon salt. Saute the zucchini until almost cooked through. Add artichoke hearts. Cook together another 1 or 2 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Drain pasta when finished. Add 2-3 Tablespoons of pesto to the bottom of the pasta pot. Add veggies and mix. Add more pesto to tase.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Serve with fresh parmesan. </span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-65194604288491845722010-08-20T09:40:00.000-07:002010-09-16T09:28:30.127-07:00Cucumber Salad<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Summer is the ONLY time to eat cucumbers! They are super cheap - and they are delicious. I never buy cucumbers in the winter, when they are bitter and stale and travel 2,000 miles to get to our grocery store.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Nearly all the produce I buy is in season for several reasons. My favorite reason is that it is the least expensive way to buy produce. I saw plums at my produce market this week for just 49 cents/pound! </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Another important reason I buy in season is that it is more likely to be local. Local food means less fossil fuels are burned, and it is better for the environment. It also supports local farmers and the local economy.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Lastly, in season produce comes to you faster from the farm so it is fresher and more vitamins are inside!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">So today, I'm sharing two of my favorite recipes for cucumber salad. They are super simple and very delicious.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Verdana, sans-serif;">Sweet German-style Cucmber Salad</span></strong></div><ul><li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cups cucumbers, thinly sliced</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/2 cup of onion, very thinly sliced</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Place cucumbers and onion in a large collanderand sprinkle with salt (about 1 tablespoon). Shake the collander to cover everything with salt. Let drain for one hour. Rinse of salt, lay on a clean kitchen towel, and pat dry.</span></div><ul><li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/3 cup raw sugar or turbinado sugar (evaporated cane juice)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/4 cup cider vinegar</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon celery seed</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Mix together in a saucepan. Bring to a boil, cook and stir until sugar is dissolved. Pour over cucumbers. Cover and marinate in refrigerator for several hours or overnight.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Verdana, sans-serif;">Persian-style Cucumber Salad</span></strong></div><ul><li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cups cucumbers, thinly sliced</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/2 cup of onion, very thinly sliced</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Place cucumbers and onion in a large collanderand sprinkle with salt (about 1 tablespoon). Shake the collander to cover everything with salt. Let drain for one hour. Rinse of salt, lay on a clean kitchen towel, and pat dry.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><ul><li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3/4 cup plain yogurt (see my easy homemade yougurt recipe </span><a href="http://dinnerwithsandi.blogspot.com/2010/03/homemade-yogurt-demystified.html"><span style="font-family: Verdana, sans-serif;">here</span></a><span style="font-family: Verdana, sans-serif;">, or store bought)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 tablespoon fresh mint or dill weed</span></div></li>
</ul><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Place cucumbers/onions, yogurt, and mint or dill on a bowl. Mix well. Chill at least one hour.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Both these recipes are adapted from <a href="http://www.amazon.com/Simply-Season-celebrate-More-Less/dp/0836192974?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simply in Season: Recipes that Celebrate Fresh, Local Foods in the Spirit of More With Less</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0836192974" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, page 98.</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-34160076049481500772010-08-12T11:53:00.000-07:002010-08-12T12:04:03.881-07:00Whole Wheat Flax BreadOnce you start making your own bread at home, I doubt you will stop! It is soooooo easy and healthy. There is nothing sweeter than the smell of bread baking.<br />
<br />
Think about it. A loaf of organic, whole-grain bread will set you back about $5 in the market. You can make it at home for $2/loaf or less. <br />
<br />
This recipe is Vegan if you don't use the optional whey and if you replace the honey with raw sugar.<br />
<br />
I get my organic flax meal and yeast at Costco in bulk.<br />
<br />
Wheat flour can spoil fairly quickly, so I buy mine in bulk at the natural food market near our home. Bulk flour turns over in the store much faster than bagged flour, so it is fresher. Plus, you only need to buy the amount you really need so you won't waste anything!<br />
<br />
I have never had this recipe fail. Every loaf has been perfect.<br />
<br />
<strong><u>Whole Wheat Flax Bread</u></strong><br />
<br />
<strong>3 cups fairly warm water (or whey left over from yogurt/cheese making, warmed in the microwave)</strong><br />
<strong>2 tablespoons (2 packages) active dry yeast</strong><br />
<br />
Combine in a mixing bowl and stir until dissolved. Set aside until bubbly, 5 minutes.<br />
<br />
<strong>3 cups organic whole wheat bread flour</strong><br />
<strong>3 tablespoons honey (for vegan, replace with raw sugar or agave syrup/stevia to taste)</strong><br />
<strong>3 tablespoons oil (neutral oil, like safflower or canola)</strong><br />
<br />
Add and stir until smooth.<br />
<br />
<strong>2-3 cups organic bread flour</strong><br />
<strong>1 1/2 cups flax seed meal (sometimes called milled flax seed)</strong><br />
<strong>1/3 cup raw sunflower seeds (optional - but highly recommended)</strong><br />
<strong>2 tablespoons poppy seeds (optional)</strong><br />
<strong>2 teaspoons salt</strong><br />
<strong>1/3 cup flax seeds (optional)</strong><br />
<br />
Add, stirring in enough flour to make a stiff, smooth dough. Knead about 10 minutes. Place in a greased bowl, turn to grease both sides, cover with a damp dish towel, and let rise until doubled in bulk, about 1 1/2 hours.<br />
<br />
Punch down, divide in half, and let rest 5 minutes.<br />
<br />
Shape into loaves and place in greased loaf pans (grease with oil for vegan) or shape into round loaves and place on a greased baking sheet sprinkled with cornmeal.<br />
<br />
Cover with damp dish towel, and let rise again, about 1 hour.<br />
<br />
Bake in a pre-heated oven at 375 degrees F for 30 minutes. You will know the loaves are done when you tap on the bottom and they sound hollow.<br />
<br />
This freezes beautifully!<br />
<br />
Adapted slightly from <a href="http://www.amazon.com/Simply-Season-Expanded-Community-Cookbook/dp/0836194942?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simply in Season</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0836194942" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, by Mary Beth Lind and Cathleen Hockman-Wert (page 288).Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-5387615013188908092010-06-03T11:54:00.000-07:002010-06-03T11:54:05.268-07:00Toasted Herb Rice with Shiitake Mushrooms<div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">DH really liked this one! It has protien if you use the Bragg Amino Acid, but you could also add tofu or chicken. We added chicken. I was asked to put this on in the standard dinner roatation!</span></div><br />
<span style="font-family: Verdana, sans-serif;">I also like the effect of toasting the brown rice before cooking it. It gave a slightly nutty flavor.</span><span style="color: blue; font-family: Verdana, sans-serif;"><strong></strong></span><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Toasted Herb Rice with Shiitake Mushrooms</strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana;"><strong>About 75 cents/serving.</strong></span></div><div style="text-align: justify;"><span style="font-family: Verdana;"><strong><span style="color: #274e13;">Vegan,</span> <span style="color: lime;">Vegetarian,</span> and<span style="background-color: white; color: red;"> Gluten-free*.</span></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Verdana;">6 servings.</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana;">*The Bragg Amino Acid is <span style="color: red;">gluten-free</span>, but the tamari/soy sauce option may not be.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cups short-grain brown rice</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3-1/4 cups water</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1-3/4 cups plus 1/2 cup vegetable broth</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cups fresh shiitake mushrooms, sliced (or 1 cup dried, rehydrated in hot water)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 teaspoon dried dill</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 teaspoon dried sage</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 teaspoon dired marjoram (or oregano)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 teaspoon dried rosemary</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1/2 cup sunflower seeds, toasted in a dry skillet</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1-2 cloves of garlic, minced</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Bragg Liquid Amino or low-sodium tamari, to taste (high quality soy sauce)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a large saucepan, bring the water and broth (except 1/4 cup) to a boil.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a small bowl, combine the dill, sage, marjoram (or oregano), and rosemary.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In a large, heavy skillet, toast the rice and half the herbs over medium-high heat, stirring constantly, until the rice is a shade darket (about 5 minutes).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">When liquid comes to a boil, add the toasted sunflower seeds and the toasted rice-and-herb mixture. Cover, lower the heat, and simmer until all of the liquid is absorbed, about 40 minutes. Remove from the heat and let stand covered about 10 minutes.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add the reserved 1/4 cup of vegetable stock, garlic, and Bragg Amino Acid (or tamari or soy sauce). Cook covered over medium heat, stirring frequently, until the mushrooms are tender and heated through (7-10 minutes).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Add to the cooked rice, stir, and serve immediately.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana;">Adapted from: <span><a href="http://www.amazon.com/Recipes-Health-Bliss-NatureFoods-Rejuvenate/dp/1401919790?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes for Health Bliss: Using NatureFoods & Lifestyle Choices to Rejuvenate Your Body & Life</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1401919790" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>, by Susan Smith Jones, Ph.D.</span></div><div style="text-align: justify;"><br />
</div><br />
<div style="text-align: justify;"><br />
</div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-58896691503083585562010-06-01T09:50:00.000-07:002010-06-01T09:53:26.393-07:00Zesty Cous Cous with Black Beans and Carrots<strong><span style="color: #274e13;"><span style="background-color: blue;"><span style="background-color: white; color: blue; font-family: Verdana, sans-serif;">Zesty Cous Cous with Black Beans and Carrots</span></span></span></strong><br />
<br />
<span style="color: #274e13;"><span style="background-color: blue;"><span style="background-color: white; color: blue; font-family: Verdana, sans-serif;"><strong>About 60 cents/serving when ORGANIC.</strong></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><strong> </strong><span style="color: blue;">Salad additional.</span></span></span></span><br />
<span style="color: #274e13;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: blue;">Serves 3-4</span></span><strong></strong></span></span><br />
<span style="color: #274e13;"><span style="font-family: Verdana, sans-serif;"><strong>Vegetarian</strong></span></span><span style="font-family: Verdana, sans-serif;"><strong> <span style="color: #274e13;">and</span><span style="color: #274e13;"> Vegan</span></strong></span><span style="font-family: Verdana, sans-serif;"> as written.<br />
For a <span style="color: red;"><strong>Gluten-free</strong></span> option, replace cous cous with quinoa or rice.</span><br />
<br />
<span style="font-family: Verdana;">1-1/4 cup vegetable broth (increase to 2 cups for <span style="color: red;">gluten-free</span>)</span><br />
<span style="font-family: Verdana;">1 cup whole grain cous cous (replace with rice or quinoa for <span style="color: red;">gluten-free</span>)<br />
15-ounce can of black beans, rinsed (or 6 oz. dried, soaked overnight, and boiled 1 hour)</span><br />
<span style="font-family: Verdana;">1 cup carrots, finely diced</span><br />
<span style="font-family: Verdana;">1/4 cup minced fresh parsley</span><br />
<span style="font-family: Verdana;">1/2 teaspoon cumin</span><br />
<span style="font-family: Verdana;">1/8 teaspoon ground nutmeg</span><br />
<br />
<span style="font-family: Verdana;">In a large saucepan, combine the seasonings and broth. Bring to a boil, then remove from the heat. Stir in the cous cous, followed by the beans and carrots. Let sit, covered, for about 10 minutes. Serve with a salad that has lots of crisp greens.</span><br />
<br />
<span style="background-color: white; color: red; font-family: Verdana;"><strong>Gluten-free Instructions:</strong></span><br />
<span style="color: black; font-family: Verdana;">Pre-cook the rice or quinoa with vegetable broth. When cooked, combine with all other ingredients. Serve with crisp salad.</span><br />
<br />
<span style="font-family: Verdana;">Source: <a href="http://www.amazon.com/Recipes-Health-Bliss-NatureFoods-Rejuvenate/dp/1401919790?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Recipes for Healthy Bliss: Using NatureFoods and Lifestyle Choices to Rejuvinate Your Body and Life</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1401919790" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, by Susan Smith Jones, Ph.D.</span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-63327996440452028342010-05-31T14:14:00.000-07:002010-06-01T09:34:05.131-07:00Spinach Pie<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">As my friend Lisa recently put it, "Sandi", she said,"You need to start writing your food blog again. You are really letting that slide". She's right. I'll admit it. So I'm back. Thank you for the kick in the butt, Lisa!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong><span style="color: blue;">Spinach Pie</span></strong></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;">Vegetarian, as written. Filling is vegan and gluten-free, but be careful about the crust you choose as it may not be. About 75 cents/serving. (6 servings)</span></span></div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana;"></span><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">10-ounce box frozen spinach (defrosted and drained)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 & 1/2 cups onion, chopped</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cloves garlic, minced</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">2 Tablespoons oil</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cups crumbled tofu (if silken) or finely diced (if firm)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 tablespoon lemon juice<br />
1 teaspoon crushed red pepper (adjust to taste)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Salt and pepper</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 pre-made pie crust (frozen OK)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Pre-heat overn to 350 degrees. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Cook spinach according to package directions (drain well). Saute onion and add garlic in a large pot over medium heatfor 3 minutes. Ad spinach, tofu, lemon juice, and seasoning. Continue cooking fo 5 minutes.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Pour mixture into pie crust. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Bake for 15-20 minutes until crust is brown.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Source: <a href="http://www.amazon.com/Meatless-Working-People-Vegetarian-Recipes/dp/0931411327?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Meatless Meals for Working People: Quick and Easy Vegetarian Recipes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0931411327" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0931411327" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />by Debra Wasserman & Charles Stahler, 1998.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="text-align: justify;"><br />
</div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com1tag:blogger.com,1999:blog-6161904519169805350.post-25493353353734085882010-04-10T13:42:00.000-07:002010-04-10T13:42:56.058-07:00Stuffed Rice Balls (Arancini)<span style="font-family: Verdana, sans-serif;">OK. This was a HUGE hit the two times I served it this month. So, by popular demand, this recipe is about to be blogged.</span><br />
<br />
<span style="font-family: Verdana;">It's messy, it's time consuming, and it's a hassle - I'll be honest. But if you want something that your 2 year old and your 87-year old grandmother will both rave about this is a 100% guranteed crowd pleaser.</span><br />
<br />
<span style="font-family: Verdana;"><strong>Arancini (Stuffed Rice Balls)</strong></span><br />
<ul><li><span style="font-family: Verdana;">1 3/4 cups chicken stock, vegetable stock, or water</span></li>
<li><span style="font-family: Verdana;">1 cup rice</span></li>
<li><span style="font-family: Verdana;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Verdana;">1/4 cup pecorino or parmesan cheese, finely grated</span></li>
<li><span style="font-family: Verdana;">2 tablespoons fresh Italian (flat leaf) parsely</span></li>
<li><span style="font-family: Verdana;">2 tablespoons salami, finely chopped</span></li>
<li><span style="font-family: Verdana;">2 eggs</span></li>
<li><span style="font-family: Verdana;">4 ounces fresh mozzarella, cut into 1/2-inch cubes</span></li>
<li><span style="font-family: Verdana;">1 tablespoon water</span></li>
<li><span style="font-family: Verdana;">3/4 cup finely ground bread crumbs</span></li>
<li><span style="font-family: Verdana;">Olive oil (for frying)</span></li>
</ul><span style="font-family: Verdana;">In a large saucepan over high heat, add stock or water. Cover and bring to a boil. Add rice and salt, and stir. Cover, lower heat, and simmer for 15 to 17 minutes or until rice is tender but not mushy. Remove from heat, mix, and let air dry, uncovered, for 5 minutes. Add the pecorino or parmesan cheese, parsely, salami and one egg. Set mixture aside until it is cool enough to handle.</span><br />
<br />
<span style="font-family: Verdana;">In a medium-sized bowl, add remaining egg and water and beat well. Put breadcrumbs in a separate flat dish.</span><br />
<br />
<span style="font-family: Verdana;">Using a small scoop or measuring spoon, place 1 1/2 to 2 tablespoons of rice into the palm of one hand. Roll into a ball. Press thumb into the center and tuck in a square of cheese. Roll to seal cheese securely. If rice is too sticky, dredge hands with flour before forming ball. Put rice ball on a cookie sheet and repeat process until rice is all used up.</span><br />
<br />
<span style="font-family: Verdana;">Roll each rice ball in the egg bath and then in the bread crumbs and return to cookie sheet. Repeat until all are coated.</span><br />
<br />
<span style="font-family: Verdana;">In a large heavy skillet, over medium-high heat, add about 1 inch of olive oil. It is ready when the surface of the oil shimmers. Fry the rice balls a few at a time; do not crowd the pan. Turn constantly and cook until golden brown, about 1-1/2 to 2 minutes. Do not leave unattended. Drain on a paper towel and serve hot or warm.</span><br />
<br />
<span style="font-family: Verdana;">Recipe source: <a href="http://www.amazon.com/Cucina-Calabria-Treasured-Traditions-Cookbooks/dp/0781810507?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cucina di Calabria: Treasured Recipes and Family Traditions from Southern Italy</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0781810507" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, Mary Amabile Palmer.</span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-49014741215752535712010-04-06T11:53:00.000-07:002010-04-06T11:53:58.512-07:00Chocolate Olive Oil Cake<span style="font-family: Verdana;">Wow. Chocolate and Olive Oil really do go together. I didn't believe it at first either, but wow.</span><br />
<br />
<span style="font-family: Verdana;">I'm most excited to discover this recipe because it takes longer to grease and flour the pans than it does to assemble the batter. Awesome! </span><span style="font-family: Verdana;">This cake freezes well (unfrosted).</span><br />
<br />
<span style="color: #38761d; font-family: Verdana;"><strong>About 25 cents per serving: Vegetarian</strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Torta di Ciccolata all' Olio d'Oliva</strong></span><br />
<br />
<span style="font-family: Verdana;">Cake:</span><br />
<ul><li><span style="font-family: Verdana;">3 cups unbleached all-purpose flour (organic, if possible)</span></li>
<li><span style="font-family: Verdana;">2 cups sugar (organic & unbleached, if possible)</span></li>
<li><span style="font-family: Verdana;">6 tablespoons cocoa (high quality)</span></li>
<li><span style="font-family: Verdana;">2 teaspoons baking soda</span></li>
<li><span style="font-family: Verdana;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Verdana;">3/4 cup extra virgin olive oil (high quality)</span></li>
<li><span style="font-family: Verdana;">2 tablespoons white vinegar</span></li>
<li><span style="font-family: Verdana;">1 tablespoon vanilla extract</span></li>
<li><span style="font-family: Verdana;">2 cups cold water</span></li>
</ul><span style="font-family: Verdana;">Preheat oven to 350 degrees F.</span><br />
<br />
<span style="font-family: Verdana;">Butter and flour two 9-inch cake pans (or springform pans) and set aside.</span><br />
<br />
<span style="font-family: Verdana;">Mix the dry ingredients together in a large bowl.</span><br />
<br />
<span style="font-family: Verdana;">With a hand mixer on slow speed, beat in the wet ingredients until smooth.</span><br />
<br />
<span style="font-family: Verdana;">Pour equally into prepared pans.</span><br />
<br />
<span style="font-family: Verdana;">Bake for 30 minutes, or until a toothpick inserted inside comes out clean. Do not overbake. The cake should be firm to the touch.</span><br />
<br />
<span style="font-family: Verdana;">Place the cake pans on a cooling rack and cool for 15-20 minutes, then remove the cakes from the pans to cool completely.</span><br />
<br />
<span style="font-family: Verdana;"><strong>TO FROST:</strong></span><br />
<br />
<span style="font-family: Verdana;">Idea 1: You could whip together 16 ounces of cream cheese (at room temperature) with 3-4 cups of confectioners sugar and 1/4 teaspoon cinnamon oil (or 1 tablespoon almond extract). Frost.</span><br />
<br />
<span style="font-family: Verdana;">Idea 2: Serve torte-style with raspberry jam.</span><br />
<br />
<span style="font-family: Verdana;">Idea 3: Serve torte-style with plain yogurt and seasonal berries (or ice cream).</span><br />
<br />
<span style="font-family: Verdana;">Recipe Source: <span><a href="http://www.amazon.com/Ciao-Italia-Umbria-Recipes-Reflections/dp/B001G7R9W8?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B001G7R9W8" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, Mary Ann Esposito (2002).</span></span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-17307370241747906182010-03-20T16:49:00.000-07:002010-03-20T16:49:21.510-07:00Chicken Cacciatore<span style="font-family: Verdana, sans-serif;">Last night we were celebrating the Feast of St. Joseph, and as it was a feast day we broke from our "No Meat During Lent" fast. This recipe was hands-down everyone's favorite dish. It is typical of peasant food from southern Italy -inexpensive, simple, and delicious!</span><br />
<br />
<span style="font-family: Verdana;">We served it over polenta*.</span><br />
<br />
<span style="color: blue; font-family: Verdana, sans-serif;"><strong>Chicken Cacciatore</strong></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><em>Serves 4-6 in 30 minutes</em></span><br />
<br />
<span style="color: red; font-family: Verdana;"><strong>Gluten-free:</strong> Roughly $2 per person if you use chicken breast, less expensive if you use thigh meat.</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">2 tablespoons Extra-Virgin Olive Oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/4 teaspoon kosher salt or sea salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon celery seeds</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/4 teaspoon dried oregano</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon black pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon hot red pepper flakes, or more</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 boned chicken breast halves, cut into 2-inch-wide strips</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 onion, peeled and minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 ribs celery, thinly sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium green pepper, seeded and diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/3 cup white wine</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 28-ounce can tomatoes</span></li>
<li><span style="font-family: Verdana, sans-serif;">Juice of 1 lemon</span></li>
</ul><span style="font-family: Verdana, sans-serif;">Combine the salt, celery seeds, oregano, pepper, and pepper flakes in a plastic bag. Add the chicken strips, close the bag and shake to coat them in the mixture.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Heat the olive oil in a sauté pan large enough to hold the breast strips in a single layer. If you don't have a large enough pan, brown them in batches.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">As they brown, transfer them to a dish. Add the onion, garlic, celery and green pepper to the pan and cook until the mixture softens.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Raise the heat to high and pour in the wine and allow most of it to evaporate. Lower the heat and stir in the tomatoes and lemon juice. Return the chicken strips with their juices to the pan. Cover and simmer the mixture for 15 minutes. Use immediately or refrigerate. Reheat slowly. Serve over polenta.</span><br />
<br />
<span style="font-family: Verdana;"><span style="color: black;"><strong>*Polenta instructions:</strong></span> Bring 4 cups of low-sodium vegetable broth to a boil. In a steady stream, slowly pour in one cup of polenta (cornmeal). Continue stirring briskly until polenta grians start to swell - about 3 or 4 minutes. Stir often, finished in 15 minutes.</span><br />
<br />
<span style="font-family: Verdana;">From <span><a href="http://www.amazon.com/Ciao-Italia-Pronto-30-Minute-Recipes/dp/0312339089?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0312339089" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>, by Mary Ann Esposito (2005).</span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-25825680649281514742010-03-18T09:39:00.000-07:002010-03-18T10:51:59.459-07:00Homemade Yogurt DemystifiedWhen I lived at a Co-op in Berkely, I was terrified by the concept of homemade yogurt. "What do they mean they let the milk ferment and incubate? How can that be safe?", I thought to myself.<br />
<br />
After a month of <em><u>not</u> </em>seeing my housemates keel over, I worked up the courage to try it.<br />
<br />
It was DELICIOUS!<br />
<br />
Now that DH and I are settled into our condo, I finally decided to try it for myself. I take the basic process from <em><a href="http://www.amazon.com/Simply-Season-Print-Community-Cookbook/dp/0836192966?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simply in Season</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0836192966" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></em>, page 322.<br />
<br />
<span style="color: blue;"><strong>Homemade Yogurt</strong></span><br />
<br />
<em><span style="color: blue;">Difficulty Level:</span> Can you boil water? Then you can make yogurt. SUPER EASY. </em><br />
<br />
<strong>Equipment Needed:</strong><br />
<ul><li>1-quart <a href="http://www.amazon.com/Thermos-2570P-Stainless-Vacuum-Bottle/dp/B0010ENXTU?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">thermos</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B0010ENXTU" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> dedicate to yogurt making (do not use for anything else)</li>
<li>Pot large enough to hold 1-quart of milk</li>
<li>A digital food thermometer (you should have one of these anyway - go get one!)</li>
<li><a href="http://www.amazon.com/Euro-Cuisine-Yogurt-Cheese-Bag/dp/B001D1SD3G?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cheese bag</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B001D1SD3G" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, fine cheese cloth, or coffee filters (optional)</li>
<li>Funnel (optional, but very helpful)</li>
</ul><strong>Ingredients:</strong><br />
<ul><li>1-quart of good quality milk (organic is best, raw milk is great if you can find it)</li>
<li>2 tablespoons of plain yogurt with active cultures (called the 'starter')*</li>
</ul>The whole yogurt making process is very basic. Yogurt has good bacteria inside - active cultures, probiotics, whatever label you give them they are simply a healthy-for-you live bacteria. In making yougurt, simply put you are going to create a breeding ground for these good bacteria. <br />
<br />
Choose a starter yogurt you like and want to re-create. Do not start with a low-fat or fat-free yogurt, and make sure it has active cultures (the label will say this). Use plain yogurt only.<br />
<br />
<u><strong>Step 1</strong></u><br />
Fill the pot with 1-quart of water. Bring to a boil. When boiling, using a funnel pour the boiling water into the 1-quart thermos and close. <em>This serves two purposes. First, it serilizes the pot and thermos so only the good bacteria (which you introduce with the starter) will grow. Second, it heats up the thermos so that it maintains the proper incubation temperature for the yogurt. If you are going to use a funnel to add the yogurt later, make sure you use it with the boiling water so it becomes sterile.</em><br />
<br />
<u><strong>Step 2 (can do this while waiting for water to boil in Step 1)</strong></u><br />
Reserve two tablespoons of the starter yogurt. Take the rest of the starter yogurt and put 2 tablespoons at a time into the sections of an ice tray. Freeze. When frozen, take the individual yogurt-cubes and put them all in a ziplock bag (or other freezer-safe container) and return to freezer. You can use these to start yogurt batches later. <em>Making yogurt requires the introduction of live cultures. While you can buy <a href="http://www.amazon.com/Traditional-Greek-Yogurt-Starter/dp/B002HPDGQG?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">live cultures </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B002HPDGQG" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />through mail order, the easiest and <strong>cheapest</strong> way is just to start with another yogurt container. Once you have your own production up and running, you can reserve some of your own yogurt as the next starter.</em><br />
<br />
<u><strong>Step 3</strong></u><br />
In the now-empty pot, pour in 1 quart of milk. Turn up heat to medium-high. Stir with a wooden spoon, scraping the bottom while it is heating. Scald the milk (that is, bring it to a point where bubbles form around the edges but it is not quite boiling. Temperature should be 180 degrees. Any hotter, and it will burn to the bottom of the pan.) Remove from heat. <em>This kills any bad bacteria that may be lurking. Because of this step, it is safe to use raw milk for yogurt making since you are pasturizing it yourself.</em><br />
<br />
<u><strong>Step 4</strong></u><br />
Let the milk cool to 105-110 degrees. Add the reserved yogurt 'starter' and stir. Pour the boiling water out of the thermos, and using a funnel pour the milk/starter mixture in. Close tightly and shake a couple of times. Walk away for 6 hours and do not disturb the thermos in this time.<br />
<br />
<u><strong>Step 5</strong></u><br />
After 6 hours, PRESTO - you made yogurt! Open and pour into a bowl to let it cool before putting in the fridge. <br />
<br />
Immediately rinse the thermos with very hot water until clean. It is normal to see some yogurt stubbornly sticking to the side of the thermos so cleaning it immediately is critical. NEVER use soap in this thermos as soap residue may interfere with the good bacteria growth. You will sterilize it with boiling water every time you make yogurt so it will be safe.<br />
<br />
<u><strong>Step 6 (Optional)</strong></u><br />
The yogurt you buy in the store is very thick because gelatin is added. Your homemade yogurt will be runny, but you can easily thicken it up yourself. Pour the entire batch of yogurt into a <a href="http://www.amazon.com/Euro-Cuisine-Yogurt-Cheese-Bag/dp/B001D1SD3G?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">cheese bag</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B001D1SD3G" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> or into a collander lined with fine cheesecloth or large coffee filters. Let it drain for about an hour. It will be much thicker when you are done. You can reserve the liquid that drains off (the whey) and use it to bake bread. It's full of protien and will add a nice sourdough-like tang!<br />
<br />
<u><strong>Flavoring the Yogurt</strong></u><br />
One of the nicest things about plain yogurt is that you can flavor it however you like! My DH and I perfer different things. He eats it plain with his homemade granola, I like it with honey and blueberries. I've seen people add boysenberry syrup, maple syrup, strawberries, all kinds of flavors! It's up to you! You can flavor the entire batch, or flavor it a little at a time for variety. Whatever you choose - ENJOY!Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-44535115463235153972010-03-03T20:52:00.000-08:002010-03-05T13:08:11.131-08:00Chickpea Curry with Fresh Dill Leaves served with Marathi Yellow Fried Rice<div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Whew! That's a long title. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">This dish consited of two parts. One: the curry itself and Two: the flavorful rice it is served over.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I made the rice first. Let me tell you, this was hands down the most deliscious rice I have ever eaten in my entire life! I am serious. I didn;t want to waste my time making the curry, but since I figured we needed the protien from the chick peas I went ahead and finished cooking.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">The curry is good, a strong dill flavor that I liked, but the original recipe calls for 1 teaspoon of cayanne. This was too much! It is not that the cayanne made the dish to hot, rather the heat from the cayanne did not mesh well with the dill. In my version below I am halving the cayanne, but I think you could omit it completely if you like.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Chickpea Curry with Fresh Dill Leaves</span></div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Serves 4 in 20 minutes</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong>$1.50 per serving: <span style="color: #274e13;">Vegan</span>, <span style="color: #6aa84f;">Vegetarian</span>, and <span style="color: red;">Gluten-free</span></strong></span></div><ul><li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 tablespoons canola oil</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 medium yellow onion, finely chopped (about 1 1/2 cups)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon cayanne</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 teaspoon ground corriander</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 teaspoon minced garlic (about 2 large cloves)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 teaspoon minced fresh ginger root (about a 2-inch piece)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon ground tumeric</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 medium tomato, finely chopped (or a 14.5 ounce can of diced tomatoes, drained)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 cups finely chopped fresh dill including stalks (about 2 bunches)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">One 15.5 ounce can low-sodium chick peas (garbanzo beans), drained and rinsed</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/4 cup water</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 teaspoon salt</span></div></li>
</ul><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes. Add all the spices (except salt) and stir for 3 to 4 minutes. Mix in the tomato and cook until it is soft, about 5 minutes. Add the dill, chickpeas, water and salt. Simmer until the dill is soft and tender, about 5 to 8 minutes. Serve warm, over rice.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Marathi Yellow Fried Rice</strong></span></div><div style="text-align: justify;"><em><span style="color: blue; font-family: Verdana, sans-serif;">Serves 4 in 15 minutes</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: blue; font-family: Verdana;">$0.50 per serving: <span style="color: #274e13;">Vegan</span>, <span style="color: #6aa84f;">Vegetarian</span>, and <span style="color: red;">Gluten-Free</span></span></strong> </div><ul><li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/4 cup canola oil</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon mustard seeds</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 medium green serrano chilies, sliced into 1/8-inch thick rounds</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 medium red onion, cut into 1/2-inch dice (about 1 1/2 cups)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 tespoon ground tumeric</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">5 cups cooked white rice, pre-cooked and at room temperature</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 tablespoon lemon juice</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 1/2 to 2 1/2 teaspoon salt*</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon sugar</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/4 cup tightly packed cilantro leaves, minced (optional)</span></div></li>
</ul><div style="text-align: justify;"><em><span style="color: blue; font-family: Verdana, sans-serif;">*Use leftover rice. If you salted the rice when you originally made it, use 1 1/2 teaspoons salt. If not, use 2 1/2 teaspoons salt.</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds and cover the pan immediately. After the seeds have stopped sputtering, add the chilies. When the chilies are toasted, add the onion and stri-fry until the onion is golden around the edges. Add the turmeric, stir well, and take off the heat.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Add the rice, lemon juice, salt, and sugar to the pan, and toss until all the ingredients are yellow. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Return the wok to low heat, cover, and steam until the flavors have blended, about 5 minutes. Garnish with cilantro, if desired.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Both recipes are from <a href="http://www.amazon.com/Spices-50-Dishes-Simple-Recipes/dp/081185342X?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">5 Spices, 50 Dishes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=081185342X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> by Ruta Kahate.</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-87812254245721384302010-03-02T11:42:00.000-08:002010-03-03T20:25:19.063-08:00Pasta with Garlic and Olive Oil (Spaghetti Aglio e Olio)<div style="text-align: justify;"></div><div style="text-align: justify;"><strong>A filling dinner in 10 minutes for 25 cents/serving!</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have made two versions of Spaghetti Aglio e Olio. Both are delicious, super-cheap, and very filling.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The first version is the one we served last night, by Lidia Bastianich. She was kind enough to post it on her <a href="http://www.facebook.com/#!/pages/Lidia-Bastianich">Facebook Fan Page</a> a few weeks ago. This recipe follows below.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The second version is by another PBS chef, Mary Ann Esposito (another specialist in rustic Italian cooking). I own her book <a href="http://www.amazon.com/Ciao-Italia-Umbria-Recipes-Reflections/dp/B001G7R9W8?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ciao Italia in Umbria</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=B001G7R9W8" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, and later this month I shall attempt its recipe for Mezzalune (Almond Crescent Cookies). Tragically, I have lost my copy of her version of Spagetti Aglio e Olio, but I hope it is coming in the copy of <a href="http://www.amazon.com/Ciao-Italia-Mary-Ann-Esposito/dp/0688103170?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ciao Italia</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0688103170" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />! I just ordered. As soon as I am reumited with Mary Ann's version, I will be sure to share it! UPDATE: I found a link to Mary Ann's version of the recipe <a href="http://ciaoitalia.com/Recipes.aspx?id=619">here</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The primary difference between these versions is the amount of garlic used. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I never thought I would say this, but Lidia's version almost has too much garlic! It may be that I used especially strong garlic, but it was a lot to handle. You can try this version as-is, or reduce the garlic by about 25-50%.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: blue;">Spaghettini with Garlic and Olive Oil</span></strong></div><div style="text-align: justify;"><em><span style="color: blue;">Serves 6 as a main dish, or 8 as a side dish</span></em></div><div style="text-align: justify;"><em><span style="color: blue;">Time to prepare: 10 minutes</span></em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: #274e13;">$0.25 per serving: Vegan (omit cheese)</span></strong><br />
<strong><span style="color: #6aa84f;">$0.50 per serving: Vegetarian (include cheese)</span></strong></div><div style="text-align: justify;"><strong>$2.00 per serving: <span style="color: red;">gluten-free (make the sauce as described below, saute chicken breast in the sauce then serve over polenta)</span></strong></div><ul><li><br />
<div style="text-align: justify;">Salt</div></li>
<li><br />
<div style="text-align: justify;">1 pound spaghettini or vermicelli* (nothing thicker than spaghetti)</div></li>
<li><br />
<div style="text-align: justify;">5 tablespoons extra virgin olive oil</div></li>
<li><br />
<div style="text-align: justify;">10 garlic cloves, peeled and sliced</div></li>
<li><br />
<div style="text-align: justify;">1/2 teaspoon (or more to taste) crushed red pepper</div></li>
<li><br />
<div style="text-align: justify;">1/2 cup chopped fresh Italian parsley (MUST be fresh)</div></li>
<li><br />
<div style="text-align: justify;">1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)</div></li>
<li><br />
<div style="text-align: justify;"><span style="color: red;">Gluten-free only: one pound boneless chicken breast and cooked polenta</span></div></li>
</ul><div style="text-align: justify;"><em>*Spaghettini is very similar to vermicelli, and both are somewhere between cappellini and spaghetti when it comes to thickness. Because they cook quickly, it’s best to remove them from the boiling water when they are still undercooked, and to let them finish cooking in the sauce. Lidia finds this pasta very delicate but zesty and wouldn’t serve it with cheese. But if you love cheese in your pasta, have it. </em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender, but still very firm, about 6 minutes. <span style="color: red;">Gluten-free: start cooking polenta instead.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Remove from the heat and add ½ teaspoon crushed red pepper.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ladle about 1 ½ cups of the pasta cooking water into the sauce<span style="color: red;"> (gluten-free: add 3/4 cup hot tap water instead)</span>. Add the parsley, the remaining 2 tablespoons olive oil and salt to taste. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: red;">Gluten-free: skip to alternate last step, below.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: red;">Gluten-free last step</span><span style="color: red;">: Cut the boneless, skinless chicken breast into 1-inch cubes. Add to the sauce, and saute over medium heat until fully cooked. Serve the chicken over polenta and serve imemdiately.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black;">Recipe adapted from <a href="http://www.facebook.com/pages/Lidia-Bastianich#!/topic.php?uid=173452249051&topic=13797">Lidia Bastianich's Facebook Fan Page</a>.</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-40465793247952377232010-03-02T09:33:00.000-08:002010-03-02T09:33:23.468-08:00Squash with Bulgar Pilaf 2/28<span style="font-family: Verdana, sans-serif;">This dish is my tastiest new discovery this year! It is packed with flavor and is the perfect dish </span><span style="font-family: Verdana, sans-serif;">to warm you up on a cold night.</span><br />
<br />
<span style="color: blue; font-family: Verdana, sans-serif;"><strong>Squash with Bulgar Pilaf</strong></span><br />
<br />
<span style="color: blue; font-family: Verdana;"><em>Cooking time: About 45 minutes, maybe less</em></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><em>Makes about 2 quarts (12 Servings)</em></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: blue;"><em><span style="font-family: Verdana, sans-serif;">This will freeze very</span> nicely - make it once and serve it twice!</em></span></span><br />
<br />
<span style="color: #274e13; font-family: Verdana;"><strong>$0.77 per serving: Vegan (omit yogurt topping and use olive oil)</strong></span><br />
<span style="color: #6aa84f; font-family: Verdana;"><strong>$0.90 per serving: Vegetarian</strong></span><br />
<span style="color: red; font-family: Verdana;"><strong>$0.90 per serving: Gluten-free (replace bulgar with rice)</strong></span><br />
<br />
<span style="color: blue; font-family: Verdana;">For purely organic incredients, add 25 cents per serving.</span><br />
<ul><li><span style="color: blue; font-family: Verdana, sans-serif;">1 large butternut squash or equivalently sized pumpkin</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">1 1/2 cups chopped onions <u>plus</u> 3 medium onions, thinly sliced</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">2 tablespoons unsalted butter or olive oil <u>plus</u> 1/4 cup olive oil</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">1 fresh New Mexico chili, seeded and finely diced (about 1/3 cup)*</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">3/4 pounds cherry tomatoes (or a 14.5 ounce can diced tomatoes)</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">2 teaspoons dried red pepper flakes</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Salt, to taste</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">Fresh ground black pepper, to taste</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">2 cups vegetable stock</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">1 3/4 cups bulgar wheat <span style="color: red;">(for gluten-free, use rice instead)</span></span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">3 cups plain yogurt, drained to 2 cups* (omit for vegan)</span></li>
<li><span style="color: blue; font-family: Verdana, sans-serif;">1 1/2 teaspoon crushed garlic</span></li>
</ul><span style="color: blue; font-family: Verdana;">Peel the squash/pumpkin and cut the flesh into 1-inch chunks. You should have about 2 quarts (8 cups). This can be done ahead to save time (I pumpkin that I had roasted and frozen in the fall).</span><br />
<br />
<span style="color: blue; font-family: Verdana;">In a deep skillet, heat 4 tablespoons olive oil over medium heat. Add the 3 sliced onions (reserve the copped onions for later) and saute until golden and crisp (about 8-10 minutes). Drain and set aside.</span><br />
<br />
<span style="color: blue; font-family: Verdana;">In the same skillet, add 2 tablespoons butter or olive oil and the chopped onions. Stir to coat. "Sweat" the onions over medium-high heat for 2 minutes. Add the cubed squash and cook, stirring it to lightly sear it on all sides, for 2 minutes.</span><br />
<br />
<span style="color: blue; font-family: Verdana;">Add the chili, tomatoes, crushed red pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup water. Bring to a boil, reduce heat to medium, partially cover, and cook for 15 minutes.</span><br />
<br />
<span style="color: blue; font-family: Verdana;">While the squash/pumpkin mixture is boiling, bring vegetable stock to a boil. Add bulgar <span style="color: red;">(Gluten-free: replace with equivalent rice)<span style="color: blue;">,</span> </span><span style="color: blue;">cover the pan, and simmer over very low heat for 15-20 minutes until liquid is fully absorbed.</span></span><br />
<br />
<span style="color: blue; font-family: Verdana;">Add the bulgar/rice to the pumpkin mixture and mix gently but thouroughly. Let it rest for at least 10 minutes so the grain absorbs some of the juices.</span><br />
<br />
<span style="color: blue; font-family: Verdana;">Serve the pilaf topped with yogurt and the sauted onion slices.</span><br />
<br />
<span style="color: black; font-family: Verdana;">Adapted from <span><a href="http://www.amazon.com/Mediterranean-Cooking-Paula-Wolfert/dp/0060974648?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mediterranean Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0060974648" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>, by Paula Wolfert (1994).</span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-21278658819587741852010-02-27T11:06:00.000-08:002010-02-27T15:16:05.374-08:00Cauliflower Pumpkin Pasta 2/25<div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: black;"><strong>Yumm-o.</strong></span> Rachael Ray <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0307383199" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />doesn't focus on <strong><span style="color: #6aa84f;">vegetarian</span></strong> recipes, but some really great ones can be found in her cookbooks, including this one!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">This pasta has an unusual combination of flavors, and it works very well. The fresh sage really stands out. If you wanted to serve this as a side dish I think the flavors would blend beautifully with rosemary roasted chicken. You could also add sausage for a heartier meal.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Pumpkin is packed with carotenoids (as are carrots - that's why they are orange), lutein and zeaxanthin which all attack free radicals (nasty molecules that can attack cell membranes and leave the cells vulnerable to damage). Lutein and zeaxanthin scavenge free radicals in the lens of the eye, which may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness. You can learn more about the benefits of pumpkins </span><a href="http://www.associatedcontent.com/article/61101/the_health_benefits_of_pumpkins.html?cat=5"><span style="font-family: Verdana, sans-serif;">here</span></a><span style="font-family: Verdana, sans-serif;">.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In short, pumpkins are very, very good for you.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"></span> </div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"><strong>Cauliflower Pumpkin Pasta</strong></span> </div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"><em>Serves 4 in under 30 minutes.</em></span> </div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"></span> </div><div style="text-align: justify;"><span style="color: blue;"><span style="font-family: Verdana, sans-serif;"><strong>$1.00 per serving</strong>: <strong><span style="color: #6aa84f;">Vegetarian</span></strong> or <span style="color: red;"><strong>Gluten Free</strong></span><span style="color: red;"> (if served over polenta)</span></span></span> </div><ul><li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 Tablespoons extra-virgin olive oil</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 to 4 garlic cloves, chopped</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 large head cauliflower</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup vegetable stock</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Salt, to taste</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;">1/2 pound cavatappi (hollow corkscrew pasta) or other shaped pasta</span><span style="color: red;"> (replace with cooked polenta for gluten free)</span></span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup pumpkin puree* (found on baking aisle, careful NOT to get pie filling)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/4 cream or half-and-half</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 cup grated Parmigiano-Reggiano (grate your own and avoid a shake jar if possible)</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">A dash of ground nutmeg</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Freshly ground black pepper, to taste</span></div></li>
<li><br />
<div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 tablespoons fresh sage leaves (dry will NOT work at all, get the fresh)</span></div></li>
</ul><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Preheat a large skillet (one with a tight fitting lid) over medium heat. Add the oil and garlic and cook for 1 munite. Add the cauliflower and turn to coat in oil. Add the vegetable stock and bring up to a boil. Place the lid on the pan and simmer the cauliflower for 15 minutes, or until very tender.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;">Place a pot of water on to boil for the pasta, when boiling add some salt to the water for seasoning and add pasta.</span> <span style="color: red;">Or, start the polenta, for gluten free.</span></span></div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;"></span> </div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">When the pasta is cooked and the cauliflower florets are very tender, remove the lid from the cauliflower and stir in the pumpkin puree and cream. Heat through, then drain off the pasta and add it to the cauliflower and pumpkin. Add the cheese, nutmeg, pepper, and sage. Toss, then season with salt to taste. Serve with extra cheese to pass at the table with a salad on the side.</span> </div><div style="text-align: justify;"><span style="font-family: Verdana;"></span> </div><div style="text-align: justify;"><span style="color: red; font-family: Verdana;"><strong>Gluten-free last step:</strong> complete all the same steps above, except do not toss together. Serve the sauce over the finished polenta. You might want to add a little sage and parmesan cheese to the polenta while it is cooking so the flavors blend.</span> </div><div style="text-align: justify;"><span style="color: black; font-family: Verdana;"></span> </div><div style="text-align: justify;"><span style="font-family: Verdana;">Adapted from <a href="http://www.amazon.com/Rachael-Rays-30-Minute-Real-Meals/dp/1400082536?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">30-Minute Get Real Meals</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1400082536" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, by Rachael Ray (2005).</span><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana;"><strong>NOTE:</strong> I had my leftovers topped with ricotta cheese and that was AWESOME.</span><br />
<br />
<span style="font-family: Verdana;">*We bought a 25+ pound pumpkin back in November and tokk a few hours one Saturday to process it into puree and roasted pumpkin squares. This one pumpkin yielded over 30 cups of pumpkin! <u><strong>To make homemade puree</strong></u>, peel the pumpkin and remove seeds. Cut into 1 inch cubes. Put on a cookie sheet, drizzle with olive oil, and toss. Roast in a 350 degree oven for about 20 mnnutes, check regularly until it is cooked through. Let it cool. Freeze as is (for 1 inch cubes) or puree in a cuisinart until a desired texture is achieved. As it is, unseasoned, this is the <strong>perfect baby food</strong>!</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-42046259446418034182010-02-25T08:14:00.000-08:002010-02-25T10:32:03.395-08:00Adas be Sabanekh, Lentils with Spinach and Lemon 2/24<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">This is a refreshing change of pace from standard winter fare - the lemon finish makes this so tasty I guarantee you will eat at least two bowls. It might even be possible that you can even get you children to eat spinach this way! Maybe...</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">This is filling by itself, but you can serve it over rice for a more substantial meal. This recipe is of Lebanese origin.</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;"><strong>Adas be Sabanekh (Lentils with Spinach and Lemon)</strong></span></div><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;"><em>Serves 6.</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: #000099; font-family: Verdana, sans-serif;"></span></strong></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong><span style="color: #000099;">$0.83 per serving:</span></strong> <strong><span style="color: #006600;">Vegan,</span> <span style="color: #33cc00;">Vegetarian,</span> <span style="color: red;">and Gluten-free</span></strong></span></div><div style="text-align: justify;"><em><span style="color: #000099; font-family: Verdana, sans-serif;">Organic, add $0.25 per serving</span></em></div><ul><li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">1/2 pound lentils</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">1 cup sliced onion</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">1/4 cup olive oil</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">3 garlic cloves, peeled & finely chopped</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">1/4 cup chopped fresh corriander (cilantro)</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">10 ounces frozen spinach leaves*, completely thawed, drained, and roughly chopped</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">2 medium waxy potatoes, peeled & sliced</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">Salt & freshly ground black pepper, to taste</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">1/4 cup freshly squeezed lemon juice, or more to taste</span></div></li>
</ul><div style="text-align: justify;"><em><span style="color: #000099; font-family: Verdana, sans-serif;">*I prefer fresh spinach but I don't buy pre-washed bagged spinach because of the nasty chemicals they use to wash it. To easily and effectively wash your own fill a sink or tub with cold water, float the spinach in the water & mix up slightly, come back in 10 minutes and the sand/grit should have all fallen to the bottom!</span></em></div><ol><li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">Wash and pick over the lentil. Place in a saucepan and cover with water. Bring to a boil. Cook, covered, anbout 20 minutes. Add water if needed so the lentils stay covered!</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">Meanwhile, brown the onion in a large casserole. Stir in the garlic and corriander. Add the spinach and saute 5 to 6 minutes, stirring frequently. Add the potatoes, lentils, and enough lentil cooking liquid to cover (for more broth, add more tap water). Season with salt and pepper to taste.</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">Bring to a boil, lower the heat, and cook at a simmer until potatoes are soft, about 20 minutes. For a thicker, more stew-like consistancy, you can simmer up to one hour.</span></div></li>
<li><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;">Immediately before serving, stir in the lemon juice. Taste and, if needed, add more salt and ground black pepper.</span></div></li>
</ol><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Adapted from <u><span><a href="http://www.amazon.com/Mediterranean-Cooking-Paula-Wolfert/dp/0060974648?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mediterranean Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0060974648" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></u>, by Paula Wolfert (1994).</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com1tag:blogger.com,1999:blog-6161904519169805350.post-65717435069877617452010-02-23T15:44:00.001-08:002010-02-25T10:29:39.663-08:00Vegan Chili and Cornbread 2/23<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">You don't need a slow cooker for this wonderful and easy chili. You just need to remember to start the beans early. This is not a very hot chili, rather it is rich and tomoato-flavored. The bulgar gives a texture very similar to ground beef.</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Chili is <strong><span style="color: #006600;">vegan</span></strong> and <span style="color: #33cc00;"><strong>vegetarian</strong></span>. Follow Alternate Step #2 to make it <strong><span style="color: red;">gluten-free</span></strong>.</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Estimated Chili cost is <strong>$1.23</strong> per serving with purely organic ingredients, or <strong>$1.00</strong> per serving non-organic.</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Cornbread recipe below is <span style="color: #33cc00;"><strong>vegetarian</strong></span><span style="color: black;">, estimated cost is <strong>$0.35/slice</strong> (yields 9 slices).</span></span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I found a promising <span style="color: #006600;"><strong>vegan</strong></span> cornbread recipe </span><a href="http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/"><span style="font-family: Verdana, sans-serif;">here</span></a><span style="font-family: Verdana, sans-serif;"> and a <strong><span style="color: red;">gluten-free</span></strong> variation </span><a href="http://glutenfreegirl.blogspot.com/2009/07/gluten-free-cornbread.html"><span style="font-family: Verdana, sans-serif;">here</span></a><span style="font-family: Verdana, sans-serif;">, but I have not tried these (yet).</span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;"><strong>Vegan Chili (Cornbread follows below)</strong></span></div><div style="text-align: justify;"><span style="color: #000099; font-family: Verdana, sans-serif;"><em>Serves 6.</em></span></div><span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;"><br />
</div></span><ul><li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 1/2 cups dry kidney beans, soaked at least 8 hours</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup tomato juice</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup uncooked bulgar wheat</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 tablespoons olive oil</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 cups chopped onion</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">6 to 8 large cloves of garlic, minced</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 medium carrot, diced</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 teaspoons each of cumin, basil, and chili powder (more, to taste)</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 1/2 teaspoons sea salt (more, to taste)</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">black pepper and cayanne, to taste</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 medium bell pepper, chopped*</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 can tomatoes (about 15 ounces)</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 tablespoons tomoato paste (1/2 a small can**)</span></div></li>
</ul><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Optional toppings</span></div><ul><li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Finely minced presh parsley or cilantro</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Grated cheese (cheddar is best)</span></div></li>
</ul><ol><li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Place the soaked beans in a large heavy pot, cover with water, and bring to a boil. Partially cover, turn heat down to a simmer, and cook until tender (about 1 1/4 hours). Add water as needed to beans stay covered. When done, drain off excess water and set beans aside. <u>ALTERNATE</u>: If you have one, and are not afraid to use it, cook beans in a pressure cooker instead for exactly 12 minutes (start timing only when fully pressurized). </span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Heat the tomato juice to boiling. Add it to the bulgar in a small bowl, cover, and let stand for 15 minutes. Add this to the cooked beans.<br />
<u>ALTERNATE</u>: For gluten-free version, replace barley with 2/3 cup quinoa (rinse it first). Add 1 cup water with the tomato juice. Simmer for 15 minutes (will need to cook longer than barley).</span></div></li>
<li><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: blue;">Heat the olive oil in a medium-sized skillet. Add onion, half the garlic, carrot, celery, and seasonings. Saute until all the vegetables are tender.</span></span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Add the sauteed vegetables, tomatoes (with their juice), and tomato paste to the beans. Simmer over lowest possible heat, stirring occasionally, for 20 to 30 minutes or longer. After about 15 minutes, add remaining garlic. Taste to adjust seasonings, and serve hot. Don't forget to add your toppings!</span></div></li>
</ol><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Adapted (very slightly) from <u><span><a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Moosewood Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1580081304" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></u>, by Mollie Katzen (1992 Revised Edition).</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u><strong><span style="font-family: Verdana, sans-serif;">CHILI NOTES:</span></strong></u></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">*Since bell peppers are out of season I used jarred Roasted Red Peppers, from Trader Joe's.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">**NEVER ever store unused tomato paste in it's metal can after opening. Instead, spoon 1 tablespoon at a time onto a small square of plastic wrap, wrap up, take all the little tomato paste pockets and scoop them into one freezer storage bag then freeze until you need later.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><span style="color: #000099;"><strong>Cornbread</strong></span><em><span style="color: #000099;">Yields 9 slices.</span></em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">I like my cornbread quite moist and just a little sweet. I have tried many versions, this is my favorite. </span></div><ul><li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Butter for greasing the pan</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup cornmeal</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup flour</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">2 teaspoons baking powder</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 cup buttermilk or plain yogurt</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">1 egg</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 tablespoons honey</span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">3 tablespoons melted butter</span></div></li>
</ul><ol><li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Pre-heat oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast iron skillet) with butter. </span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan. </span></div></li>
<li><div style="text-align: justify;"><span style="color: blue; font-family: Verdana, sans-serif;">Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.</span></div></li>
</ol><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Adapted (very slightly) from <span><a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Moosewood Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1580081304" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>, by Mollie Katzen (1992 Revised Edition).</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-43090264797727128682010-02-23T09:43:00.000-08:002010-02-25T10:28:08.778-08:00Onion & Egg Yogurt Egg Curry 2/22<span style="color: blue; font-family: verdana;"><strong><span><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=081185342X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>Onion and Egg Yogurt Curry</strong></span><br />
<span style="color: blue; font-family: verdana;"><strong><em>Served with brown rice and broccoli</em></strong></span><br />
<ul><li><strong><span style="font-family: Verdana;">Serves 4</span></strong></li>
<li><strong><span style="font-family: Verdana;">20 minutes<br />
(excludes time cooking hard boiled eggs, which can be done ahead)</span></strong></li>
</ul><span style="font-family: Verdana;"><em><span style="color: blue;"><u>Note</u>: I used organic ingredients including cage-free organic eggs, this added 75 cents per serving to my costs.</span></em></span><br />
<br />
<strong><em><span style="font-family: Verdana;"></span></em></strong><br />
<strong><span style="font-family: Verdana;"><span style="color: #3333ff;">$0.74 per serving:</span> <span style="color: #33cc00;">Vegetarian</span> and <span style="color: red;">Gluten-free</span></span></strong><br />
<strong><span style="color: #006600; font-family: Verdana;"><span style="color: #3333ff;">$1.20 per serving:</span> Vegan (substitue firm tofu for egg)</span></strong><br />
<br />
<span style="font-family: Verdana;"></span><br />
<span style="color: black; font-family: Verdana;">If you aren't used to cooking curries, this may be a very easy one to start with. It is super yummy, with a nice spicy kick. All the spices used are readily available in most supermarkets now.</span><br />
<ul><li><span style="color: #000099; font-family: Verdana;">4 tablespoons canola oil</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 medium onion, finely chopped</span></li>
<li><span style="color: #000099; font-family: Verdana;">2 teaspoons corriander seed, finely ground</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 teaspoon fresh ginger, finely grated</span></li>
<li><span style="color: #000099; font-family: Verdana;">2 closes garlic, minced</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 teaspoon cumin</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 teaspoon turmeric</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 teaspoon cayanne pepper</span></li>
<li><span style="color: #000099; font-family: Verdana;">1 cup plain yogurt (whole or low-fat), whisked</span></li>
<li><span style="color: #000099; font-family: Verdana;">1/2 teaspoon salt</span></li>
<li><span style="color: #000099; font-family: Verdana;">1/4 teaspoon sugar (vegan-omit or substitute turbinado or agave)</span></li>
<li><span style="color: #000099; font-family: Verdana;">8 large eggs, hard boiled*, peeled and cut in half</span></li>
</ul><span style="color: #000099; font-family: Verdana;"><em>*I had to look up the hard boil process, so I will share it (forgive me if like most people you already know how to do this simple process). Put the eggs in a pan, cover with water about an inch over the top of them, bring eggs and water to a boil together, turn heat off when they reach a boil, come back in 10 minutes.</em></span><br />
<br />
<span style="color: #000099; font-family: Verdana;">Heat 3 tablespoons of the oil in a large skillet over medium heat and saute the onion until it turns very dark brown (carmelizing the onion this way adds a sweet, nutty flavor).</span><br />
<br />
<span style="color: #000099; font-family: Verdana;">Add the spices (exept salt and sugar) and stir constantly over medium heat until the mixture turns golden brown, about 3 minutes. This will happen quickly so be careful it doesn't burn.</span><br />
<br />
<span style="color: #000099; font-family: Verdana;">Whisking constantly, add the yogurt into the onion mixture. Turn the heat down to low and simmer until the yogurt thickens and the oil separates and begins to float on top. Add the water, salt, and sugar and bring to a boil again, then turn the heat down to a simmer.</span><br />
<br />
<span style="color: #000099; font-family: verdana;">Meanwhile, heat a medium skillet over medium heat, add the remaining tablespoon of oil, and place the eggs (cut side down) in the pan. When they brown slightly, turn them over and repeat on the other side. This step helps seal the yolks in so they don't fall out in the curry later. Vegans - do the same with firm tofu instead.</span><br />
<br />
<span style="color: #000099; font-family: verdana;"></span><br />
<span style="color: #000099; font-family: verdana;">Add the browned eggs (or tofu) to the curry sauce and simmer for an additional minute to heat through. Serve immediately over rice.</span><br />
<br />
<span style="color: #000099; font-family: Verdana;"></span><br />
<span style="color: black; font-family: Verdana;">Source: <u><span><a href="http://www.amazon.com/Spices-50-Dishes-Simple-Recipes/dp/081185342X?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Ingredients</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=081185342X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></u>, by Ruta Kahate (2007)</span>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-50682727301630149972010-02-22T10:24:00.000-08:002010-02-25T10:26:05.474-08:00Menu for Week of Feb. 22, 1010<div align="justify"><span style="font-family: verdana;">Hiya everyone.</span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">Sorry for the dreadful lack of positngs the last three weeks. But, you know, life happened.</span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">But dinners are back now - thanks for understanding!</span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">To help keep food costs as low as possible (challenging for an organic-loving, tree-hugging hippie like me), I menu plan four weeks at a time. I was inspired to do this after reading <u></u><span><a href="http://www.amazon.com/Americas-Cheapest-Family-Right-Money/dp/0307339459?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">America's Cheapest Family </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0307339459" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>last year. (This is a great book - I highly recommend it!) </span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">If you think menu planning is something you might like to try, the template I use can be downloaded by </span><a href="http://orgjunkie.com/wp-content/uploads/2009/04/menu-planner-template.pdf"><span style="font-family: verdana;">clicking here</span></a><span style="font-family: verdana;">. </span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">You can learn a lot about basic menu planning at </span><a href="http://orgjunkie.com/menu-plan-monday"><span style="font-family: verdana;">http://orgjunkie.com/menu-plan-monday</span></a><span style="font-family: verdana;">. Try one week at a time first, before long you will have 4 weeks planned too! </span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">#1 reason to menu plan - the 30 minutes of planning will easily save you $50 a week (or more) on grocery shopping if you stick to your list!</span><br />
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<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">#2 reason to menu plan - you get to be a super cool organizational geek like me!</span><br />
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<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">Daily recipes and photographs will resume with tonight's meal. You should note that DH and I are abstaining from meat during Lent so through April 3rd all meals will be strictly vegetarian.</span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">The following is our menu for this week:</span></div><ul><li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Monday:</strong> Onion & Yogurt Curry served over brown rice, with fresh broccoli on the side</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Tuesday:</strong> Vegetarian Chili with home-made cornbread</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Wednesday:</strong> Adas be Sabanekh (A stew made of lentils with spinach & lemon)</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Thursday:</strong> Cauliflower Pumpkin Pasta</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Friday:</strong> Homemade Pizza with Fennel & Orange Salad</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Saturday:</strong> Kabak u Pilau (Squash w/ bulgar pilaf) and Ginger-poached Pears w/ Ricotta & Blueberries</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;"><strong>Sunday:</strong> Chickpea Curry w/ Fresh Dill Leaves served with Marahi Yellow Fried Rice and Roasted Onion Raita</span></div></li>
</ul><div align="justify"><span style="font-family: verdana;">Recipe sources this week: "<span><a href="http://www.amazon.com/Spices-50-Dishes-Simple-Recipes/dp/081185342X?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">5 Spices, 50 Dishes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=081185342X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>", "<span><a href="http://www.amazon.com/30-Minute-Meals-Rachael-Ray/dp/1891105035?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">30 Minute Meals</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1891105035" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>" by Rachel Ray, "<span><span><a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Moosewood Cookbook</a><a href="http://www.amazon.com/30-Minute-Meals-Rachael-Ray/dp/1891105035?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1580081304" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1891105035" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></span>", "<span><a href="http://www.amazon.com/Mediterranean-Cooking-Paula-Wolfert/dp/0060974648?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mediterranean Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0060974648" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>", and "<span><a href="http://www.amazon.com/Lidias-Italy-Simple-Delicious-Recipes/dp/1400040361?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Lidia's Italy</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1400040361" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>" by Lidia Bastianich.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Note: we tried two new projects in the kitchen this week. The first was homemade granola bars and the second was homemade yogurt. Both were resounding successes. If you'd like the recipes, please e-mail me at </span><a href="mailto:healthydinnertonight@gmail.com"><span style="font-family: verdana;">healthydinnertonight@gmail.com</span></a><span style="font-family: verdana;">.</span></div><div align="justify"><span style="font-family: verdana;"></span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-11506226851046805942010-01-30T12:09:00.001-08:002010-01-30T12:48:07.239-08:00Veggie Quesadillas 1/28/2010<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMg69TiPgJFqv4wKeDdorOjuI_CuKSCYjo4hSqhkGvSthcqOo5fUearmaUAYgyIFXZjwKhR7mNRkOop0iWfCY2bPcw-UN_eoa7hP6r0WCk14kZf3VX35_s2S0uCz0mNpVu80OuVEtd2grG/s1600-h/IMG_5970.JPG"><span style="font-family:verdana;"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 236px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432628817794669506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMg69TiPgJFqv4wKeDdorOjuI_CuKSCYjo4hSqhkGvSthcqOo5fUearmaUAYgyIFXZjwKhR7mNRkOop0iWfCY2bPcw-UN_eoa7hP6r0WCk14kZf3VX35_s2S0uCz0mNpVu80OuVEtd2grG/s320/IMG_5970.JPG" /></span></a><span style="font-family:verdana;"> So this was one of those nights that I was feeling super-lazy at dinner time.</span></div><p align="justify"><span style="font-family:verdana;">This dinner took about 10 minutes from start to finish. It's a Sandi original - not from a cook book!</span></p><p align="justify"><span style="font-family:Verdana;">It's interesting to note this costs about twice what my dinners usually do - I guess it pays (literally) to plan ahead and not be lazy.</span></p><p align="justify"><span style="font-family:verdana;color:#000099;"><strong>Vegetarian Quesadillas</strong></span></p><p align="justify"><span style="font-family:Verdana;color:#000099;"><strong><span style="color:#33cc00;">$2.25 each quesadilla:</span> <span style="color:#33cc00;">Vegetarian<br /></span></strong></span><span style="font-family:Verdana;color:#000099;"><strong><span style="color:#ff0000;">$2.25 each quesadilla:</span> <span style="color:#ff0000;">Gluten-free</span></strong><span style="color:#ff0000;"> (replace flour tortilla with corn)</span></span></p><ul><li><div align="justify"><span style="font-family:verdana;color:#000099;">4 flour tortillas</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 cup mozzarella cheese</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 roasted red pepper, chopped large (I use jarred from Trader Joe's)</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 small onion, chopped large</span></div></li><li><div align="justify"><span style="font-family:Verdana;color:#000099;">2 cloves garlic, minced</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">1/4 cup sliced jalepenos (I used jarred, fresh taste better)</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">Neutral oil (canola or safflower - don't use olive oil)</span></div></li></ul><p align="justify"><span style="font-family:verdana;color:#000099;">Add 1 tablespoon oil to a skillet, and warm it over medium heat.</span></p><p align="justify"><span style="font-family:verdana;color:#000099;">When the oil is ready, add the onions. Cook, stirring, until translucent. Add the jalepenos, garlic, and red peppers and cook until warmed through (if using raw jalepenos, add them when you start to cook the onions instead).</span></p><p align="justify"><span style="font-family:verdana;color:#000099;">Remove from skillet and set aside.</span></p><p align="justify"><span style="font-family:verdana;color:#000099;">Add another 1-2 tablespoon of oil the skillet. Place one tortilla in the skillet. Layer 1/4 cup cheese, half the pepper mixture, another 1/4 cup cheese, and top with a 2nd tortilla.</span></p><p align="justify"><span style="font-family:verdana;color:#000099;">Let cook for 2-3 minutes until tortilla is lightly browned. CAREFULLY flip over (trial and error will teach you the best method). Cook for another 1-2 minutes on this side and remove to a plate.</span></p><p align="justify"><span style="font-family:verdana;color:#000099;">Cut into quarters. Garnish as you like! I use sour cream and cilantro. David likes hot sauce. In the summer guacamole is a must!</span></p><p align="justify"><span style="font-family:verdana;"><span style="color:#000099;">Enjoy!</span></span></p>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-7109279712273774132010-01-27T20:14:00.000-08:002010-01-30T11:39:50.552-08:00Liberian Pumpkin 1/27/10<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LxjLxet53GGNJZOkfI-wXmLZBhkLttVnQiopZBWhqHX9pTyLzCrLSDLbt2WizOlZiwmx14BadHhOf7uAqUqRAzCoGpOWLzWdG5d60Cc-4Qi9Op_WvAlnFafWa6tZXPz_0EQKGJ0NxT0-/s1600-h/IMG_5968.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432617733652200610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LxjLxet53GGNJZOkfI-wXmLZBhkLttVnQiopZBWhqHX9pTyLzCrLSDLbt2WizOlZiwmx14BadHhOf7uAqUqRAzCoGpOWLzWdG5d60Cc-4Qi9Op_WvAlnFafWa6tZXPz_0EQKGJ0NxT0-/s320/IMG_5968.JPG" /></a><span style="font-family:verdana;">You may have noticed a recent trend of pumpkin <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">recipes</span>. </span><br /><br /><span style="font-family:verdana;">This is not because I believe the Charlie Brown's Halloween special with the Great Pumpkin changed my life (though it <em>did</em> - a true masterpiece). This is because DH and I bought an ENORMOUS "Fairy Tale" pumpkin at our local produce store (</span><a href="http://www.dansfreshproduce.com/"><span style="font-family:verdana;">www.dansfreshproduce.com</span></a><span style="font-family:verdana;">) in Nov. They were clearing these babies out - I think we paid 39 cents/pound! This one pumpkin could easily have weighed 25 pounds. </span><br /><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;">I now have 22 cups of pumpkin puree in the freezer (literally), and another 5 cups of cubed pumpkin (roasted before frozen). This doesn't account for the additional 6 cups of pumpkin I used in recipes this week!</span><br /><br /><span style="font-family:verdana;">Good thing 1) we really like pumpkin and 2) pumpkin is super healthy - full of anti-<span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">oxidants</span> and beta-<span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">carotene</span>!</span><br /><br /><span style="font-family:verdana;color:#000099;"><strong>Liberian Pumpkin 1/27/2010<br /></strong></span><span style="font-family:verdana;color:#000099;">Serves 4</span><br /><br /><span style="font-family:verdana;color:#000099;"><strong>$1.27 per person: <span style="color:#ff0000;">Gluten-free</span> (I don't have vegan or vegetarian option)</strong></span><br /></div><ul><li><div align="justify"><span style="font-family:verdana;color:#000099;">2-3 cups pumpkin or butternut squash (peeled & chopped in 1-inch pieces)</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 onion, organic (chopped)</span></div></li><li><div align="justify"><span style="font-family:verdana;color:#000099;">hot chili peppers (chopped) or hot pepper sauce to taste (SEE NOTE)</span></div></li></ul><p align="justify"><span style="font-family:verdana;color:#000099;">In a large saucepan, sautee in 2 tablespoons oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.</span><br /></p><ul><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 cup chicken, beef, or vegetable broth</span></div></li></ul><p align="justify"><span style="font-family:verdana;color:#000099;">Add and cook for 10 minutes.</span></p><ul><li><div align="justify"><span style="font-family:verdana;color:#000099;">1 cup browned sausage</span></div></li></ul><p align="justify"><span style="font-family:verdana;color:#000099;">Add and cook uncovered until liquid is absorbed. Serve with rice or noodles.</span><br /></p><p align="justify"><span style="font-family:verdana;">OK - so we ignored the instructions and served with polenta. Oops!</span></p><p align="justify"><span style="font-family:Verdana;"><strong>NOTE:</strong> I added a small can can of diced chilies, one chopped jalepeno pepper, <u>and</u> I finished with a couple dashed of hot sauce. This was a weeeee bit too hot. I recommend trying either diced chilies or hto sauce (but not both).</span></p><p align="justify"><span style="font-family:Verdana;">Recipe from <u>Simply in Season</u>, page 213.</span></p>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-89745726621369269622010-01-26T14:41:00.000-08:002010-02-25T10:22:18.295-08:00Home-made Gnocchi with Home-made Marinara Sauce 1/26/10<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NYfraAcirrBH9ZFQtLV9xAD6e7I5oLyUlraIyH2dMG-gHanjc501eCU2Vt7EMO1JbzyrO-6nlSwoKEsP9oHgocaFuqN9wO99iis1ysBhTD2FGCxxYOAe06CkY2zxxS82Ky5Zs0YH7aiY/s1600-h/IMG_5959.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431548692459101394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NYfraAcirrBH9ZFQtLV9xAD6e7I5oLyUlraIyH2dMG-gHanjc501eCU2Vt7EMO1JbzyrO-6nlSwoKEsP9oHgocaFuqN9wO99iis1ysBhTD2FGCxxYOAe06CkY2zxxS82Ky5Zs0YH7aiY/s320/IMG_5959.JPG" style="cursor: hand; float: left; height: 210px; margin: 0px 10px 10px 0px; width: 320px;" /></a><span style="font-family: verdana;"><span style="color: #993399;"><strong>Happy Birthday to me!<br />
I'm not cooking tonight...</strong></span> </span><br />
<br />
</div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><span style="font-family: verdana;">For those nights when I'm just not going to cook, I always try to have instant dinners stored in the freezer.</span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Tonight is one of those nights!</span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">A really fun (seriously!) weekend project is making home-made gnocchi. Preparing the dough is actually very fast, it just takes a while to shape the pasta. But this is soooooooo easy to do, you can get spouses and kids involved! This can be a fun and productive way to spend time together as a family.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: verdana;"><strong>$0.55 per portion: Gnocchi <u>and</u> Marinara combined <span style="color: #33cc00;">(vegetarian)</span></strong></span><br />
<div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">I use Lidia Bastianich's gnocchi recipe, and I wouldn't dare alter it. For that reason I am giving you the link direct to her site.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><a href="http://www.lidiasitaly.com/first-courses/potato-dough-for-gnocchi"><span style="font-family: verdana;">http://www.lidiasitaly.com/first-courses/potato-dough-for-gnocchi</span></a></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">This is a <strong><span style="color: #33cc00;">vegetarian</span></strong> dough, but as it contains egg and flour I do not have a vegan or gluten-free option for tonight. Sorry!</span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">The cost per person for home-made, organic gnocchi is probably about $0.30!</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><span style="font-family: verdana;">If you are going to take the time to make this recipe, do yourself a favor and make a triple batch. You can freeze in dinner-sized batches so you make a few meals ahead at once! </span></div><div align="justify"><span style="font-family: verdana;"><br />
</span><br />
<div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"></div><div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: Verdana;">I garnished with a dollop of Ricotta Cheese and Fresh Basil, steamed chard is on the side with a sprinkle of Parmesan cheese. </span></div><div align="justify"><span style="font-family: Verdana;"><br />
</span><br />
<div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: verdana;"><u></u></span></div><div align="justify"><span style="font-family: verdana;"><u></u></span></div><div align="justify"><span style="font-family: verdana;"><u></u></span></div><div align="justify"><span style="font-family: verdana;"><u>Here is a really good hint:</u> First freeze the gnocchi in a single layer on a cookie sheet (about 15 minutes per batch). After the gnocchi are individually frozen, then scoop them together into Tupperware or Ziploc freezer bags and put back in the freezer. If you don't freeze in a single layer first you get a gloopy mess when you cook them later. This freezing trick works great for berries, too!</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;"><strong>To cook when frozen or fresh:</strong> Drop gnocchi into a pot of water at a rolling boil. When the gnocchi float to the top, they are done: it takes about 1-2 minutes. Do not thaw gnocchi, cook immediately from a fresh or frozen state only. Do not overcrowd the pot, either.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;">Here is the recipe for Lidia's Home-made sauce (or gravy, if you prefer):</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;"><strong>Marinara Sauce 1/26/10</strong></span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Makes about 1 quart, enough to dress 6 servings of pasta.</span></div><span style="color: #000099; font-family: Verdana;"></span><br />
<div align="justify"><br />
<span style="color: #000099; font-family: Verdana;"><strong>$0.25 per serving: <span style="color: #006600;">Vegan</span>, <span style="color: #33cc00;">Vegetarian</span>, and <span style="color: red;">Gluten-Free</span></strong></span></div><div align="justify"><br />
</div><ul><li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1/4 cup extra virgin olive oil</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">One 35-ounce can crushed Italian plum tomatoes (San Marzano, if possible)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">8 cloves of garlic, peeled</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">Salt to taste</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">Crushed red pepper to taste</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">10 fresh basil leaves, torn into small pieces</span></div></li>
</ul><div align="justify"><span style="color: #000099; font-family: Verdana;">Heat the oil in a 2- to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of the knife, add it to the oil, and cook until lightly browned on both sides (about 2 minutes).</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking-up the tomatoes/garlic with a whisk or a spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season again (to taste) with salt and red pepper if necessary.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;"><strong>NOTES: </strong>It does not take any longer to cook a triple batch than it does to cook a single batch, so I ALWAYS triple the recipe. Then I freeze the extra sauce into 2-cup portions in the freezer. It freezes beautifully. In the summer, you can use fresh tomatoes but any other time of year use the canned for best flavor.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: Verdana;"><strong>HELPFUL HINT:</strong> Where I live, Costco sells #10 cans of crushed and diced tomatoes for about $3 each. This is the main reason I only make triple batches, because then the sauce costs $1.00 per batch, or $0.25 cents per serving!</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;"></span></div><div align="justify"><span style="font-family: Verdana;">Both Recipes are from <u><span><a href="http://www.amazon.com/Lidias-Italian-American-Kitchen-Matticchio-Bastianich/dp/037541150X?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Lidia's Italian-American Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=037541150X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></u>, by Lidia Bastianich. Gnocchi is page 170, Marinara is page 150.</span></div></div></div></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com1tag:blogger.com,1999:blog-6161904519169805350.post-71223384358598059112010-01-25T08:49:00.000-08:002010-02-25T10:21:38.789-08:00North African Pumpkin Stew 1/25/10<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUP_DT2MrVcJM7lJZrmiz9VvKhpcek28RWUV6oWN-b41th9kj2HsJz7pGlvFB6HPQm_WhyphenhyphenVjsLJ0oLJ5d-RSfIWCTS0tSmdmN-gSq5lbY4L60Ez3ElMtuSQASaTwJwltDiVJlZtfKUeLYF/s1600-h/IMG_5957.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5431139795864342114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUP_DT2MrVcJM7lJZrmiz9VvKhpcek28RWUV6oWN-b41th9kj2HsJz7pGlvFB6HPQm_WhyphenhyphenVjsLJ0oLJ5d-RSfIWCTS0tSmdmN-gSq5lbY4L60Ez3ElMtuSQASaTwJwltDiVJlZtfKUeLYF/s320/IMG_5957.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><span style="color: black; font-family: verdana;">A harmless dish, but not very exciting. </span><br />
</div><div align="justify"><span style="color: black; font-family: verdana;"></span></div><div align="justify"><span style="color: black; font-family: verdana;">This may have been the fault of my execution. I took a shortcut by using frozen, pre-cooked pumpkin so I only stewed it together for 5 minutes, instead of the 30 minutes called for. If I make this again, using pre-cooked pumpkin, I will probably increase the amount of spices.</span><span style="font-family: verdana;"> (I also tossed in some left-over cauliflower.)</span><br />
<br />
<span style="color: #000099; font-family: verdana;"><strong></strong></span><br />
<span style="color: #000099; font-family: verdana;"><strong>North African Pumpkin Stew 1/25/10</strong></span><span style="color: #000099; font-family: verdana;"><em>Serves 4.</em></span><br />
<em><span style="color: #000099; font-family: Verdana;">Prep time: 15 minutes. Cooking time: 15 minutes. Total time: 30 minutes.</span></em><br />
<br />
<span style="color: #000099; font-family: verdana;"><strong>$1.19 per person: <span style="color: #33cc00;">Vegetarian</span> & <span style="color: red;">Gluten-free</span> as published.</strong></span><br />
<span style="color: #006600; font-family: Verdana;"><strong>$1.19 per person: Vegan (replace brown sugar with 1 tablespoon maple syrup)</strong></span> </div><ul><li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1 tablespoon safflower or canola oil</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1 large onion, cut into 1/2 inch dice (organic)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">4 garlic cloves, finely minced</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1 or 2 small, fresh, hot chilies (seeded and chopped)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1 teaspoon grated fresh ginger</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1/2 teaspoon ground cinnamon</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1/4 teaspoon ground cumin</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">1/4 teaspoon ground allspice</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">Salt and pepper, to taste</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">2 pounds cooking pumpkin, seeded, peeled, and cut into bite-sized cubes (about 5 cups)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">3 tablespoons dark brown sugar (organic)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">2 cups cooked kidney beans (organic, see note)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: Verdana;">2 cups cooked brown rice (organic)</span></div></li>
</ul><div align="justify"><span style="color: #000099; font-family: Verdana;">Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until tender but not browned, about 5 minutes.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Add the garlic, chilies, ginger, cinnamon, cumin, allspice, and cloves, and cook, stirring, for about 2 minutes.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Add the pumpkin and toss until evenly coated in the spices.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Add 1 cup of water, the brown sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, about 30 minutes.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: Verdana;">Add the beans, and cook until heated through, about 10 minutes.</span></div><div align="justify"><span style="color: #000099; font-family: Verdana;">Serve over brown rice.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;"><strong>NOTES:</strong> I generally use dried beans. They take up less storage space and are MUCH less expensive. One pound of soaked beans costs about 40 cents (organic). When is the last time you paid 40 cents/pound for meat as a protien source? Beans usually triple in size when soaked, so for 2 cups cooked beans soak 2/3 cup dried beans overnight. After soaking, simmer covered in water for 1 hour, or in a pressure cooker for 15 minutes. Cooking after soaking will help eliminate bean gas.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: Verdana;">From <u><span><a href="http://www.amazon.com/Some-Like-Hot-Vegetarian-Recipes/dp/0452278694?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Some Like it Hot: 200 Spicy Vegetarian Recipies from Around the World </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0452278694" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span></u>(1998), page 124. While this particular recipe didn't excite us very much, it is a very good cookbook.</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-46410706535527852522010-01-24T20:05:00.000-08:002010-02-25T10:18:52.974-08:00Apple Quinoa Salad 1/24/10<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2UMi7CY3bYo8MekS96NRwHpdMnbgh2M0uLbpeZk_KZBhKW76j99ijKPhX6SK1FDefCyyHjZJ55TNd1HspgEzLwD4qn2VCGJwXozlHihN6Xt9v-ukP5Npwlu8ZpsiMG0AHs3Hp25sAEOj/s1600-h/IMG_5953%5B1%5D"></a><span style="font-family: verdana;"><span><a href="http://www.amazon.com/Gluten-free-Sugar-free-Cooking-Delicious-Allergy-Free/dp/1569242933?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=1569242933" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></span>Quin-what?</span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Quinoa (pronounced keen-whah) is an ancient grain that has been continually in the diet of people living in and around the Andes for over 6,000 years! These super-cute seeds are extremely high in protien (12-18%) and it is considered by many to be a complete proitien (i.e., it has a balanced set of essential amino acids).</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><span style="font-family: verdana;">This super-easy, super fast, super nutritious salad can be served as an entree or as a side dish. It makes a great lunch!</span></div><div align="justify"><span style="font-family: verdana;"></span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: verdana;"><strong>Apple Quinoa Salad 1/24/10</strong></span></div><div align="justify"><strong><span style="color: #000099; font-family: verdana;"></span></strong></div><div align="justify"><span style="color: #000099; font-family: verdana;"><em>Serves 4 as a side dish. </em></span></div><div align="justify"><span style="color: #000099; font-family: verdana;"><em>Prep time: 10 minutes. Cooking time: 10-15 minutes. Total time: 20-25 minutes.</em></span><br />
<span style="color: #000099; font-family: verdana;"><em><br />
</em></span></div><div align="justify"><strong><span style="font-family: verdana;"><span style="color: #000099;">$1.00 per person: <span style="color: #33cc00;">Vegetarian,</span> <span style="color: #006600;">Vegan,</span> </span><span style="color: red;">& Gluten-free</span></span></strong><span style="font-family: verdana;"></span><br />
<ul><li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1 cup quinoa, well rinsed</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">2 cups water</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/2 small red bell pepper, chopped (I used Trader Joe's roasted red pepper in a jar)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/3 cup red onion, chopped</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/2 cup carrot, grated</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/4 cup fresh parsley, chopped</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/4 cup apple cider vinegar (I used raw, organic, & unfiltered)</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">2-3 tablespoons vegetable broth</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">Salt and pepper, to taste</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1/4 teaspoon ground cinnamon</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1 clove garlic, minced</span></div></li>
<li><br />
<div align="justify"><span style="color: #000099; font-family: verdana;">1 large organic apple, chopped (I forgot to buy aples, I used 2 small pears)</span></div></li>
</ul><div align="justify"><span style="color: #000099; font-family: verdana;">Combine the quinoa and water in a 2-quart saucepan. Bring to a boil over high heat. Once the water boils, reduce the heat to low and simmer for 10 to 15 minutes, or until light and fluffy. Set aside to cool.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: verdana;">In a small bowl, combine the red bell pepper, red onion, grated carrot, parsley, cider vinegar, vegetable broth, salt, pepper, cinnamon, and garlic.</span></div><div align="justify"><br />
</div><div align="justify"><span style="color: #000099; font-family: verdana;">Add to the cooled quinoa and stir to mix well. Add the chopped apples.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Recipe from <u>Gluten-Free, Sugar Free Cooking</u> by Susan O'Brien, page 150</span></div></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0tag:blogger.com,1999:blog-6161904519169805350.post-50936877421505201132010-01-23T19:02:00.000-08:002010-02-25T10:18:12.000-08:00Mmmmm. Homemade Pizza! 1/23/10<div align="justify"><span style="font-family: verdana;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430452653725639266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0g9JBE8uk1G6SIcq5ajzgxqQpvS26XIXP2toTY40jPsVtyyCTxRP1YVudLgKef4uKLX4nXvFitGqesa3OL9myNQIfbuOG9MLXG2pfaLxe7YduShfR0AbA7SuTP4CBXlDeCK2HOP98oDo/s320/20100122+Homemade+Pizza.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></span><span style="font-family: verdana;">Tonight is a classic - Homemade Pizza! Our toppings were mozzarella cheese, fire roasted red and yellow peppers (from Trader Joe's), fresh mushrooms, fresh basil, and dried oregano.</span><br />
<br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: verdana;">This is awesome - make the crust once and get enough crust for 2 pizzas! </span><br />
<span style="font-family: verdana;"><br />
</span></div><div align="justify"></div><div align="justify"><strong><span style="color: #000099; font-family: verdana;">Basic Pizza Dough</span></strong></div><div align="justify"><span style="color: #000099; font-family: verdana;"><em>Serves 6 slices (per 12-inch pizza).</em></span></div><div align="justify"><span style="font-family: verdana;"><span style="color: #000099;"><em>Prep time: 5 minutes. Rest time: 1 hour. Cooking time: 12-15 minutes.</em></span> </span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">Crust only = 3 Weight Watcher points per slice (assumes 6 slices per crust)</span><br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">The following values are for the crust only (toppings not included).</span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="color: #009900; font-family: verdana;"><strong>$0.41 per slice: Vegetarian (given recipe is Vegetarian)</strong></span><br />
<span style="color: #006600; font-family: verdana;"><strong>$0.41 per slice: Vegan (replace honey with agave syrup or turbinado sugar)</strong></span><br />
<br />
<span style="font-family: verdana;"></span><br />
<span style="font-family: verdana;">Sorry, I don't have a Gluten Free option!</span></div><ul><li><br />
<div align="justify"><span style="font-family: verdana;">1 1/2 cups warm water (105-115 degrees)</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;">1 tablespoon honey</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;">1 tablespoon olive oil</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;">2 1/2 teaspoon (1 packet) active dry yeast</span></div></li>
</ul><div align="justify"><span style="font-family: verdana;">Combine the water and honey. Sprinkle in the yeast and let stand until foamy (under 5 minutes). Stir in the oil.</span></div><ul><li><br />
<div align="justify"><span style="font-family: verdana;">3 cups all-purpose flour (unbleached & organic, if possible)</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;">1 1/4 cups wheat flour (organic, if possible)</span></div></li>
<li><br />
<div align="justify"><span style="font-family: verdana;">1 1/2 teaspoons salt (sea salt, if possible)</span></div></li>
</ul><div align="justify"><span style="font-family: verdana;">Stir flours and salt thoroughly.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Add the yeast/water mixture to the flour mixture and stir until combined. Knead slightly (only about 1 minute). Put in a bowl, cover with a towel, and let the dough rest in a warm area for 1 hour.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">After 1 hour, punch the dough down (deflate) and cut in half. At this point you can freeze 1/2 the dough for later use (SEE NOTES). </span></div><div align="justify"><span style="font-family: verdana;">Pre-heat your oven as hot as it can go without using the broiler (usually 450-500 degrees).</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Put the pan/dish/tray you will use for cooking the pizza into the oven at this time as a hot pizza tray can help prevent sticking. </span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;"><span style="color: #cc0000;"><strong>IMPORTANT -</strong></span> <u>NEVER</u> PREHEAT NON-STICK COOKIE SHEETS (OR SIMILAR). HEATING EMPTY TEFLON COATED ITEMS <u>WILL</u> RELEASE A TOXIC GAS!!! </span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Take the remaining 1/2 of the dough and roll it our to a 12-inch round on a lightly floured surface.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">To prevent sticking, sprinkle a handful of cornmeal on the pre-heated cookie sheet (or whatever you are cooking it on) then put the pizza onto the cooking surface.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">TOPPINGS:</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Use whatever topings you like! Spread a thin layer of sauce, then your cheese (I like shredded Mozzarella, but good provolone is also VERY tasty), then your toppings. When ready, put the pizza on the lowest rack of your oven and cook for 12-15 miutes.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">The pizza is ready when the cheese is fully melted and has a hint of brown.</span></div><div align="justify"><span style="font-family: verdana;">Let the pizza rest for 5 minutes before slicing.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">ENJOY!</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">Notes: To freeze 1/2 the dough, wrap it twice with saran wrap or put it in a freezer Ziplock bag. When you are ready to use it later, defrost by putting wrapped dough in microwave on high for 30-45 seconds, then work the dough with your hands for a minute to re-mix and even out the temperature.</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: verdana;">This pizza dough recipe is adapted from <u><a href="http://www.amazon.com/Weight-Watchers-New-Complete-Cookbook/dp/0470170018?ie=UTF8&tag=dinnwithsand-20&link_code=btl&camp=213689&creative=392969" target="_blank">Weight Watchers New Complete Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=dinnwithsand-20&l=btl&camp=213689&creative=392969&o=1&a=0470170018" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></u> (2006), page 300.</span></div>Sandihttp://www.blogger.com/profile/15726992905064676264noreply@blogger.com0