Eat This

ON THE MOVE

2010-03-19T19:27:00.001-06:00

This blog is moving to mokda.wordpress.com. Join me there!

FUSION: Savory Beans

2010-03-19T19:07:00.002-06:00

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg's Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg's, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!

EUROPEAN: Waffles

2010-03-19T19:00:00.003-06:00

I made this recipe from Simply in Season using whole spelt flour, and we loved them. Check it out: Apple Spice Waffles.

DESSERT: Chocolate Frosting, perfect with that Emergency Chocolate Cake

2010-03-19T18:56:00.002-06:00

I don't remember which cookbook I copied this from in the grocery store, but this recipe is our official favorite.

8 ounces unsweetened chocolate
1/2 cup sweetener of choice
1 12.5-ounce package firm silken tofu
3/4 teaspoon vanilla

1. Melt chocolate in a bowl over a steaming pot of water (or in the microwave, if you'd like). Let it cool a bit.
2. Combine chocolate, sweetener, tofu, and vanilla in a food processor and blend until smooth. Sweeten to taste.
3. Spread on cooled cake immediately.

NEW COOKBOOK: Adventures

2010-03-19T18:33:00.002-06:00

I finally got my own copy of the America's Test Kitchen Family Cookbook--my favorite Christmas present this year. We have loved eating their Classic Egg Salad, Aglio e Olio, and Baked Ziti.

And when our housemate turned 30 this year, and the cake I baked for her birthday turned out to be a total disaster, the cookbook saved that day with this recipe: Emergency Chocolate Cake.

I want to carry this book with me everywhere.

FUSION: Spicy Pearsauce

2010-02-09T11:02:00.002-07:00

Applesauce has been made for centuries in the countries of Europe. This fall, while we were putting up jars of applesauce for the winter, we also experimented with pearsauce. This ended up being my favorite recipe.

4 quarts of boiled and sauced pears (we used a machine, but once the pears are boiled until soft, you should be able to squish them with a potato masher)
1/2 container of apple juice concentrate
1 TBSP lemon juice
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves

There are three jars of pearsauce left in our cupboard. I plan to eat one per month, and that is how I will survive until spring's fresh fruit arrives.

AMERICAN MIDWEST: Deviled Eggs

2010-02-09T10:53:00.002-07:00

I didn't know that deviled eggs originated in the Midwest, just like me! We ate a dozen of these eggs during one of our Friday night get-togethers this last fall. This variation adds a surprising ingredient to the mix.

1. Boil and cool 6-7 eggs. Cut them in half and place the cooked yolks in a mixing bowl.

2. Create filling by combining the eggs yolks with:

3 TSBP mayonnaise
1/4 cup carrot puree
1/8 tsp salt
3/4 tsp mustard
dash of black pepper
dash of cayenne pepper

3. Squeeze the filling back into the patiently waiting egg whites. Set them on the table and try not to eat all of them at once.

SAUDI ARABIAN: Sambousek

2010-02-09T10:25:00.002-07:00

Out of all the recipes I tried in the month of September, the only new recipe I saved for my collection was Sambousek (my pitas were delicious but incredibly pocket-less). Here's my recipe for Saudi Arabian turnovers.

Filling:
1 pound ground beef
2 grated onions
salt and pepper
1 tsp cumin

Dough:
3 cups flour
2 tsp dried yeast
1 tsp fennel
1 tsp poppy seeds
2 tsp salt
2 tsp pepper
3.4 oz oil
up to 8 oz water

1. In a large bowl, combine flour, yeast, fennel, poppy seeds, salt and pepper.
2. Add oil to the flour mixture and mix until crumbly.
3. Add just enough of the water to the flour mixture to create a dough. Knead until smooth. Set aside, covered and warm, for 1 hour.
4. Cook beef, onions, cumin, salt and pepper in a frying pan over low heat until beef is browned.
5. When the dough is ready, roll it out and cut it into circles with an 8- to 10-cm diameter. Place 1 TBSP of beef filling in the center of each circle. Fold in half. Seal by pressing the edges, then rolling them upward in a clever pattern.
6. Heat more oil in a large frying pan and fry the sambousek on each side until lightly browned.

Update on the Saudi Arabian food

2009-09-09T11:11:00.001-06:00

Well, my first attempt at making my own pita bread was successful in that it was very tasty. However, my pita did not have pockets. So we wrapped our falafel up like a taco and enjoyed them. Next week, I'll try again, this time not flattening the dough so much.

My spice rack has welcomed five new jars of spices to the mix.

And we are happy.

Inspiration for Experimentation

2009-09-02T10:21:00.003-06:00

After having seen Julie & Julia twice this weekend, I've been inspired to try something new with food. Friends and I discussed various world cuisines as we left the theater--which we like, which we don't like--and I decided to pick a country and spend a month learning about its food. So I'm going to spend September researching Saudi food, and I'll try cooking things like al-kabsa and sambousek (and eat my fill of falafel and hummus and baba ganoush). I've found two cookbooks and a few recipes online. My first task is to try making my own pita bread. I'll let you know if I find any of the recipes super delicious.

I have never been to Saudi Arabia, and at this point in my life, I don't know a single person from that country. Nevertheless, I think I will learn to love the food.

NORTH/CENTRAL EUROPEAN: Blueberry Coffee Cake

2009-08-27T09:49:00.002-06:00

I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.

Cake:

¾ cup spelt flour

¾ cup kamut flour

1/3 cup fructose or sweetener of your choice

1 TBSP baking powder

1 tsp ground cinnamon

½ tsp salt

1 ½ cups blueberries

1 tsp lemon peel

1 egg

½ cup soymilk

¼ cup Earth Balance margarine

Topping:

¼ cup fructose or sweetener of your choice

1/3 cup spelt flour

1/3 cup walnuts or other nuts (chopped)

2 TBSP Earth Balance margarine

1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.

GREEK: Cinnamon Stewed Chicken

2009-06-23T13:40:00.002-06:00

This is a recipe from Cat Cora's visit to Oprah. I didn't see the show, but I found the recipe recently when I wanted to use up some orzo I had in the cupboard.

1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
1 cup orzo , cooked according to package directions
1/2 cup grated Parmesan cheese

1. Preboil water with sea salt.
2. Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
3. Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.
4. Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
5. Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
6. When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
7. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.

CHINESE AMERICAN: Orange Chicken

2009-05-10T20:03:00.004-06:00

I wanted to make an Applebee's version of this recipe, so I found one at Recipezaar. To save time in the future, I will probably use a frozen Asian vegetable mix and may even buy the chicken already breaded, but it is oh, so good freshly made. The orange flavor is not too sweet or overpowering as it is in some Chinese (American) restaurants.

2 lbs boneless skinless chicken
1 egg
1 1/2 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1/2 cup plus 1 TBSP cornstarch
1/4 cup flour (we used spelt)
oil for frying
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup sugar (we used less and replaced it with fructose for Jeff's dietary needs)
salt and pepper
rice
slivered toasted almonds
broccoli
red bell peppers
snow peas
chow mein noodles

Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Fry the chicken in oil until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
Pour glaze over chicken. Serve chicken over a bed of cooked rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

FUSION: What is this?

2009-05-10T19:54:00.002-06:00

I do not know the history of the granola/protein/health bar movement. All I know is that our bookstore stopped carrying the Clif Nectar bars with chocolate in them, and I needed a substitute. Here is one that made me happy, based on a recipe I found at Imagelicious.

1/2 cup pitted prunes
1/2 cup pitted dates
1 cup pecan meal
1/2 cup cocoa powder
3 TBSP maple syrup

Mix together in a very sturdy food processor. Press flat in a baking pan and cut into bars. Eat. Chill whatever leftovers you may have (at our house, they are very few).

MOROCCAN: Chicken and Lentils

2009-03-27T18:39:00.003-06:00

I copied several pages from Jeff's mom's cookbook at Christmas, and this recipe made me happy.

8 cups water
3 tsp sea salt, divided
1 LB dried lentils, rinsed, drained, and picked over
up to 1 cup plus 2 TBSP olive oil
1/3 cup lemon juice
3 TBSP ground cumin, divided
2 TBSP plus 2 tsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1 cup chopped fresh parsley or cilantro

1. Combine the water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about an hour. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2. In a small bowl, mix up to 1 cup olive oil, the lemon juice, 2 TBSP cumin, 2 TBSP chili powder, garlic, and 1 tsp sea salt. Pour half of the dressing over lentils. Save the rest for later. Toss gently and let cool.

3. In a large skillet, heat 2 TBSP olive oil. Add onion and saute until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 TBSP cumin, 2 tsp chili powder, and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature (but we ate it warm--that's the way I like it).

Adapted from The Eat-Clean Diet Cookbook by Tosca Reno

SEASONINGS: Fajita Seasoning

2009-03-27T18:38:00.002-06:00

This will replace one packet of fajita seasoning:

1 TBSP chili powder
1 TBSP cumin
1/2 tsp oregano
1/2 tsp garlic salt

NORTH AMERICAN: Sugar Cookies

2008-12-24T09:43:00.003-07:00

I thought I could count on Pillsbury this last weekend when we had a Christmas party at our house. I bought the sugar cookie package, followed the directions, and ended up with a big pile of sugar-cookie-flavored slop. So, twenty minutes before the party began, I sent Jeff to the store for a bag of flour, and I got out my mom's old recipe. She saved the day! Plus, guest got to help with the baking as well as the decorating. They enjoyed getting their hands dirty.

These cookies are one of my favorite parts about Christmas.

2 cups sugar
1 cup margarine
2 eggs
milk
1 tsp vanilla
2 TBSP hot water
1 tsp baking soda
4-5 cups flour

1. Cream together the sugar and margarine.
2. Beat the two eggs in a liquid measuring cup. Add enough milk to make 1 cup. Add the milk and eggs to the sugar and margarine mixture.
3. Stir in the vanilla.
4. In a small bowl, pour the hot water over the baking soda and stir. Add to the mixture.
5. Stir in the flour, bit by bit, until the dough becomes thick enough to roll out.
6. Roll out, use your cookie cutters, and bake on a greased cookie sheet for 7-8 minutes at 375 degrees.
7. Cool the cookies on a rack, then decorate like crazy.

KOREAN: Yang Nyum Jang

2008-12-21T14:46:00.002-07:00

My friend's Korean mother-in-law had a little cooking school for us last weekend, and this sauce was my favorite part of the day. Yang Nyum Jang is a flavorful sauce that can be used on tofu, chicken, or even simply mixed with rice.

2 TBSP minced garlic
2 TBSP chopped green onions
2 tsp roasted sesame seeds
toasted sesame oil
Korean red pepper powder (gochu garu)
soy sauce (Korean soy sauce will taste better in this recipe--it's not as salty)

1. Mix the garlic and green onions together.
2. Crush the sesame seeds and mix them with the vegetables.
3. Stir in enough sesame oil to get everything wet but not liquefied.
4. Add the red pepper powder.
5. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce.

FUSION: Millet Seed Patties

2008-10-27T19:48:00.001-06:00

Although some millet patties are considered Northeast African, I don't know the origins of this particular recipe.

1 medium onion, diced
1 cup millet, cooked in 3 cups water
1/2 cup rice, cooked in 1 cup water
1 cup pumpkin seeds, ground
1/4 cup almond or cashew butter
3 TBSP olive oil
1 tsp sea salt
2 TBSP powdered vegetable soup base
1 tsp sage

1. Saute the onion in a small amount of oil. Cool.
2. Mix all ingredients together. Form into patties (you'll need to press them pretty hard to get them to stick together). Brown lightly in an oiled pan.
3. Serve plain, with gravy, or with salsa. We even tried them with soy sauce.

From Everyday Vegan by Jeani-Rose Atchison

NORTH AMERICAN: Pride of Iowa Cookies

2008-10-27T19:43:00.003-06:00

My mom has been making these cookies for as long as I can remember. Enjoy.

2 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 cup margarine
1 cup pecan meal
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
as many chocolate chips as you like--I dump in the whole bag
3 cups quick cooking oatmeal

Mix together everything except the oatmeal. Then add the oatmeal and mix thoroughly. Roll into small balls the size of walnuts. Bake at 375 for 9-10 minutes or until light brown.

MIDDLE EASTERN: Hummus

2008-10-27T19:39:00.002-06:00

If you like this recipe, you can thank our friend who used to "work" at a coffeehouse in Chicago.

1/2 cup olive oil
1/2 cup tahini
1/2 cup lemon juice
1 29-oz. can garbanzo beans
3 garlic cloves, crushed
1 tsp salt
1 tsp cumin
1 tbsp parsley

Blend all of these ingredients, liquids first. Serve topped with olive oil and paprika.

NORTH AMERICAN: Taco Salad

2008-10-27T19:31:00.002-06:00

With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven't eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you're ready to eat.

You can't save the leftovers, so make only as much as you can eat.

MIDDLE EASTERN: Falafel

2008-07-26T17:22:00.004-06:00

Here's a recipe from the show Party Line with the Hearty Boys (from the Food Network). The Boyd family enjoyed these last night in Texas. The original recipe calls for these to be eaten in lettuce cups, but we ate them in plain ol' pita bread with veggies and hummus.

1 (15-ounce) can chickpeas

2 garlic cloves, crushed

1/4 cup diced onion

1/2 cup parsley leaves

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon dried mint

1 tablespoon tahini

1 teaspoon fresh lemon juice

1 teaspoon baking powder

3 1/2 tablespoons all-purpose flour

2 cups vegetable oil

Garlic Tahini Sauce, recipe follows

Mint leaves, for garnish

Preheat the oven to 200 degrees F.
Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined.
Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve.

Garlic Tahini Sauce:

3 tablespoons tahini

1/2 teaspoon minced garlic

2 tablespoons honey

2 tablespoons water

1 teaspoon soy sauce

1 teaspoon lemon juice

1 tablespoon chopped parsley leaves

1 tablespoon chopped mint leaves

Pinch salt

Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving.

I AM SO EXCITED!

2008-06-20T22:57:00.002-06:00

One of the wonderful things about losing our hard drive is that Jeff and I have spent the last, um..., five hours looking through all of the backup CDs we made while we had our laptop. I discovered a little folder of recipes I had saved, and several of them were ones I had since lost. So here they are, happy to be home again.

NORTH AMERICAN: Nut Butter Banana Smoothie

2008-06-20T22:56:00.000-06:00

1 cup milk or milk substitute

¼ cup nut butter

1 ½ cups frozen banana slices

Mix together in a blender.

FUSION: Miso Chili

2008-06-20T22:55:00.000-06:00

1 onion, chopped

½ cup water

red or green pepper, seeded and chopped

½ tsp ground black pepper

2 cloves garlic, minced

½ TBSP dried oregano

28 oz can crushed tomatoes

2 tsp chili powder

1 ½ cups kidney beans

chopped fresh cilantro for garnish

1 cup cooked brown rice or quinoa

14 oz can stewed tomatoes

2 TBSP miso

In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened.
Add tomatoes, beans, grains, and dried seasoning.
Dilute miso in ½ cup water and add to saucepan. Simmer 25-30 minutes, stirring occasionally. Remove from heat and garnish in individual bowls with cilantro.

From a tofu/soyfoods cookbook

FUSION: Lentil/Miso Soup

2008-06-20T22:53:00.000-06:00

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

WORLD: Garlic Potatoes with Chicken

2008-06-20T22:50:00.001-06:00

2 pounds thin-skinned red and/or white potatoes (about 18)
1 TPSP olive oil
1 onion
12 ½ oz. chicken OR veggie chicken OR 10 oz. firm tofu, cubed
1 bulb garlic, cloves peeled
3 TBSP dried tomatoes, rehydrated and minced
2 tsp fresh rosemary leaves
salt to taste (optional)
fresh rosemary sprigs for garnish

1. Scrub potatoes. In 500ºF oven, heat oil in a 10”x15” roasting pan until hot, about 1 ½ minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Cook 15 minutes, then add chicken or tofu cubes and garlic and cook 30 minutes more, stirring vegetables every 10 minutes.
2. Stir tomatoes and rosemary leaves into potato mixture. Add salt to taste, if desired. Pour onto serving platter and garnish with rosemary sprigs.

Serves 6.

Note: The first time I cooked this, the veggies burned, so next time I used a little more olive oil and made sure to cut everything to about the same size.

I think this recipe was from the second Healthy Choices cookbook.

NORTH AMERICAN: CRONshake

2008-06-20T22:44:00.001-06:00

2/3 cup frozen or fresh strawberries

1 cup milk or milk substitute

1 ½ oz. tofu (roughly ¼ block)

½ banana

cinnamon

stevia powder

Blend strawberries, milk, tofu, and banana. Add cinnamon and/or stevia powder to taste.

From Beyond the 120 Year Diet

YEMENITE: Unstuffed Cabbage

2008-06-19T12:23:00.002-06:00

From Faye Levy's International Vegetable Cookbook

This is one of my long-lost recipes. When I pulled this book off the library shelf, flipped to the Index, and saw Unstuffed Cabbage, I just stood there hugging the book for a full minute.

2 TBSP vegetable oil
2 medium onions, sliced
1 small head cabbage, shredded (1-1 1/4 pounds or 8-10 cups)
Salt and freshly ground pepper
4 large garlic cloves, chopped
2 tsp ground cumin
1/2 tsp turmeric
2 cups long-grain white rice
1 quart chicken or vegetable stock
4 plum tomatoes, diced

1. Heat oil in a large casserole or Dutch oven. Add onions and saute over medium heat for five minutes or until softened.
2. Add cabbage and salt, cover, and cook over low heat, stirring often, for five minutes to wilt.
3. Add garlic, cumin, turmeric, and rice and saute about two minutes.
4. Add broth, salt, and pepper. Stir and bring to boil, cover, and cook over low heat for fifteen minutes.
5. Sprinkle tomato on top, cover, and cook five minutes or until rice is tender. Taste and adjust seasoning.

ITALIAN: Whole-Wheat Pasta with Lentils, Spinach, and Leeks

2008-06-19T12:11:00.002-06:00

I found this recipe in a magazine, though I can't remember which one. Maybe Real Simple or Body & Soul. I adjusted the ingredients a little because I don't like spinach in large amounts. You can add more spinach if you like. I also soaked the lentils for a few hours before cooking.

2 cups (14 ounces) French green lentils
2 garlic cloves
1 dried bay leaf
1 pound small whole-wheat chiocciole or other small tubular pasta
2 TBSP extra-virgin olive oil
4 leeks (about 1 3/4 pounds), white and light green parts only, sliced into 1/8-inch rounds, washed well and drained
1 tsp chopped fresh thyme
1 1/2 tsp coarse salt
Freshly ground black pepper
4 ounces baby spinach, washed

1. In a medium saucepan, combine lentils, 1 whole garlic clove, and the bay leaf. Add enough cold water to cover by two inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
2. Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about seven minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
3. Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about five minutes. Add cooked lentils and salt; season with pepper.
4. Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.

AMERICAN SOUTHWEST: South of-the-Border Sandwich Spread

2008-06-15T19:35:00.005-06:00

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones

While Jeff and I were watching Lars and the Real Girl the other night, we kept going back for more of this spread and toast. I didn't have any parsley, so I just doubled the celery leaves. Also, I used a combination of pinto beans and red beans with onions and garlic that I had cooked last week.

2 cups cooked pinto or kidney beans
1/4 cup tomato paste or ketchup
1/4 cup minced parsley
1/4 cup minced celery leaves
1/4 cup finely chopped onions
1/2 tsp salt
2 tsp mild or hot chili powder
1/8 tsp cayenne pepper

In a bowl, mash the beans with a fork. Stir in the tomato paste or ketchup, parsley, celery, onions, salt, chili powder, and cayenne. Adjust seasonings to taste. It's best if it's made a few hours ahead to allow the flavors to blend fully.

Dip Variation: Add 2 to 4 TBSP water until a dip consistency is reached.

SUBSTITUTE: Condensed Cream of Mushroom Soup

2008-05-03T14:15:00.003-06:00

We had a dairy-free extravaganza today at lunch. I needed a substitute for cream of mushroom soup. I've heard that there is a company out there somewhere that makes a dairy-free version, but I haven't found it yet. Here's a recipe I found at VegWeb.

2 TBSP butter substitute
2 TBSP canola oil
1/4 cup all-purpose flour
1/4 tsp salt
2 fresh mushrooms, chopped
10 ounces milk substitute

1. Heat butter and oil. Then add flour and salt, stirring until well-blended.
2. Add mushrooms and cook about a minute, just to soften.
3. Add milk and stir until thickened.

This is a substitute for one 10-ounce can of condensed cream of mushroom soup.

FUSION: Eggplant Pizzas

2008-02-06T21:03:00.000-07:00

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, one of the greatest gifts I ever received (thank you Boyd parents!) during my struggle with food allergies.

1 medium eggplant (about 1 ¼ pounds), peeled and sliced ½” thick
Olive oil cooking spray
1 TBSP olive oil
1 large sweet onion, chopped
1 green bell pepper, chopped
2 cups chopped tomatoes
1 clove garlic, minced
1 ½ tsp mixed Italian herbs

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Mist both sides of each eggplant slice with the cooking spray. Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender.
2. Heat the oil in a skillet over medium heat. Add the onion, pepper, tomatoes, and seasoning and cook for 15 minutes, or until the vegetables are soft. Stir in the garlic.
3. Place a heaping teaspoonful on each eggplant slice.
4. Bake for 10 minutes, or until heated through.

Top with grated or crumbled hard goat’s-milk cheese, if desired.

You can make this recipe ahead. Simply refrigerate the topped eggplant slices, then when ready to serve, bake for 12 to 15 minutes, or until heated through.

BRITISH: Apple-Sweetened Apple Crisp

2008-02-06T21:00:00.000-07:00

Another recipe from The Allergy Self-Help Cookbook.

TOPPING:
¼ cup melted ghee or walnut oil
2 TBSP apple juice concentrate
2/3 cup rolled oats
½ cup oat bran
1/3 cup chopped walnuts
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp salt

FRUIT:
½ cup thawed apple juice concentrate
2 TBSP quick-cooking tapioca granules
6 cups peeled, sliced apples

1. TO MAKE THE TOPPING: Preheat the oven to 350°F. Mist a 9”x9” baking dish with cooking spray or oil it.
2. In a 2- or 3-quart saucepan, combine the ghee or oil and 2 TBSP apple juice concentrate. Heat over low heat until the ghee melts. Remove from the heat and stir in the rolled oats, oat bran, nuts, cinnamon, nutmeg, and salt. Mixture will be dry and crumbly.
3. TO MAKE THE FRUIT: In a large bowl, combine the apple juice concentrate and tapioca granules, and let soak for 15 minutes. Add the apples, stirring to coat. Pour into the prepared pan and distribute the crumbs evenly over the top. Cover loosely with foil and bake for 20 minutes.
4. Reduce the heat to 325°F and remove the foil. Bake for 12 to 15 minutes, or until the crumbs are brown. Cool for 20 to 30 minutes and serve warm.

MEXICAN: Taco Filling

2008-02-06T20:58:00.000-07:00

From Simply in Season, a cookbook I got last Christmas from Ten Thousand Villages. The book is written by Mary Beth Lind and Cathleen Hockman-Wert.

1 pound ground meat or 2 cups kidney beans (cooked)
¾ cup onion, chopped
½ cup green pepper, chopped
1 carrot, shredded
3 cloves garlic, crushed
1 TBSP fresh cilantro, or 1 tsp dried
1 TBSP fresh parsley, or 1 tsp dried
2 tsp chili powder
2 tsp lime juice
1 tsp ground cumin
½ tsp salt
Dash of chipotle pepper or other hot chili pepper
¾ cup cooked rice

1. In a large frypan, sauté the meat, onions, green peppers, and carrot until the onions are clear and the meat is browned. If using beans, drain them, reserving the liquid, and set aside. Do not cook them with the onions, etc.
2. Add the garlic, cilantro, parsley, chili powder, lime juice, cumin, salt, and hot pepper. Sauté until the garlic is cooked. If using beans, add to the mixture with enough liquid so that it can simmer without getting dried out. If using meat, add liquid if needed so that it can stew a little, allowing flavors to blend.
3. Add the rice and stir well. Use mixture to top tortilla chips or to fill taco shells or tortillas. Garnish with any of the following: grated sharp cheese, chopped tomatoes, chopped onions, sliced jalapeno peppers, olives, shredded lettuce or spinach, fresh cilantro, chopped avocado, guacamole, salsa, sour cream, or plain yogurt.

WORLD: Autumn Vegetable Soup

2008-02-06T20:56:00.001-07:00

Another recipe from Simply in Season.

½ cup onion, chopped
2 cloves garlic, minced
½ cup each kale, cabbage, carrots, red or green sweet pepper, chopped
½ tsp each salt, dried basil, dried oregano
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
¾ cup cooked beans
½ cup corn
2 tsp dried instant barley
2 tsp alphabet or orzo pasta
½ cup tomatoes
1 TBSP fresh parsley

1. In soup pot, sauté onion in 1 TBSP olive oil over medium heat until soft. Add garlic and sauté 1 minute.
2. Add kale, cabbage, carrots, peppers, salt, basil, oregano, and pepper. Sauté a little, then turn heat down to low, cover pan, and let cook about 5 minutes, stirring occasionally.
3. Add broth, tomato juice, beans, corn, barley, and pasta. Bring to a gentle boil and simmer about 15 minutes.
4. Add tomatoes and parsley. Simmer another few minutes.

NORTH AMERICAN: Chikburgers

2008-02-06T20:53:00.000-07:00

Also from The Allergy Self-Help Cookbook.

4 boneless, skinless chicken breast halves (about 1-1 ¼ pounds) (use vege-chicken if your prefer)
¼ cup fruit juice or tomato juice
¼ cup water
1 ½ TBSP wheat-free tamari sauce, Worcestershire sauce, or steak sauce
½ tsp poultry seasoning
¼ cup spelt or kamut flour
½ tsp salt
1-2 TBSP vegetable oil

1. Using a meat mallet or heavy skillet, pound each piece of chicken to a uniform ½” to ¾” thick. Don’t pound if you’re using vege-meat.
2. In a bowl, combine the juice, water, sauce, and ¼ tsp of the poultry seasoning. Add the chicken, cover, and marinate in the refrigerator for at least 15 minutes (can marinate for as long as 24 hours). Drain on paper towels.
3. In a shallow bowl or on waxed paper, combine the flour, salt, and remaining ¼ tsp poultry seasoning. Add the chicken, turning to coat both sides of each piece.
4. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook for 7 minutes. Turn and cook for 5 minutes, or until lightly browned and cooked through.

Variation: Substitute dried rosemary, tarragon, oregano, or basil for the poultry seasoning.

That’s what I did (a combination of all those herbs), and I loved them that way.

I also enjoy making chicken nuggets this way.

EUROPEAN: Breakfast

2008-02-06T20:52:00.000-07:00

I got this from Everyday Vegan by Jeani-Rose Atchison. I think the oats are soaked overnight to help make the more digestible…I can’t remember.

1 apple, grated
1 tsp lemon juice
½ cup vegan yogurt
1 TBSP sunflower seeds
½ cup oats, soaked overnight in 1/3 cup water

Toss apple with lemon juice. Add other ingredients. Serve immediately.

WORLD: Frosty Banana and Peach Kinda-Like-Ice-Cream

2008-02-06T20:50:00.000-07:00

This was originally a recipe for some kind of sauce, but when the food van brought us a load of peaches, Buffy and I ate this just like ice cream. You’ll need a sturdy blender or food processor.

1 cup chilled or partially frozen chopped peaches
1 ½ cups sliced frozen banana
2 tsp lemon juice or 1/8 tsp unbuffered vitamin C crystals
1-2 tsp light agave nectar or honey (optional)

Place the peaches in the blender. Process for 10 to 15 seconds, or until pureed. With the blender running, add the banana slices, a few at a time, until all are incorporated and the mixture thickens to the consistency of soft ice cream. Mix in the lemon juice or vitamin C crystals. Add the agave nectar or honey to taste.

Variation: Substitute strawberries, apricots, nectarines, cherries, or blueberries for the peaches.

You can also make this sauce using frozen peaches (or other fruit) and unfrozen banana. Just remember that one fruit must be frozen and one fruit must be a banana.

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones

FUSION: Breakfast Burritos

2008-02-06T20:48:00.000-07:00

Also from More Choices.

1 ½ lbs thin-skinned potatoes
6 flour tortillas
1 red bell pepper, chopped
½ tsp garlic powder
2 cups firm tofu or 8 eggs
1 tsp Bill’s Best Chik’nish
1 ½ cups salsa
½ cup sour cream
1/3 cup green onion, sliced thin

1. Peel potatoes, halve lengthwise, and cut crosswise into 1/3-inch thick slices. Place in 2- to 3-quart pan with water to cover and bring to a boil over high heat. Reduce heat and simmer, covered, until tender when pierced. Drain.
2. Seal tortillas in foil and warm in a 350°F oven until hot, about 10 minutes.
3. Place cooked potatoes and chopped red peppers in a nonstick skillet, sprayed with nonstick cooking spray, and cook until lightly browned, about 10 minutes. Season with garlic powder and salt. Keep warm.
4. Chop tofu and sauté in nonstick skillet sprayed with nonstick cooking spray. Add ½ tsp garlic powder and 1 tsp Chik’nish, or to desired taste. Keep warm. (If using eggs, beat them in a small bowl. Stir over medium heat in a nonstick skillet until set. Add just the garlic powder and salt to taste.)
5. Assembly: Lay tortillas flat. Toward one edge of each, fill equally with potatoes and tofu or egg mixture, and top with 2 TBSP salsa. Fold over sides and roll up tightly to enclose. Place each on a rimmed, ovenproof plate, and ladle salsa on top. If the burrito needs to be warmed, place in oven at 350°F for 2 to 3 minutes until warm.
6. Add sour cream and green onion on top. Serve immediately.

FUSION: Curried Tofu and Broccoli

2008-02-06T20:47:00.002-07:00

I got the original version of this recipe from More Choices by Cheryl D. Thomas Peters. I’ve made some adjustments.

1 10-oz. package firm tofu, cut in 1-inch cubes
2 tsp curry powder, divided
2 tsp olive oil, divided
½ cup onion, chopped
½ cup water
2 tsp Bill’s Best Chik’nish Seasoning
1 ½ cups broccoli florets
½ cup red bell pepper, chopped
Brown rice

1. Sprinkle tofu cubes with curry powder and chicken seasoning. Marinate overnight.
2. Next day, heat 1 tsp olive oil in a large skillet over medium-high heat. Add tofu; sauté 2 minutes on each side, or until lightly browned. Remove from skillet, and keep warm.
3. Heat remaining olive oil in the same skillet. Add onion, sauté 2 minutes, stirring frequently. Add water and broccoli, red bell pepper, and reserved tofu. Bring to a boil. Cook until water has basically boiled off. Serve over rice.

TVP: What is it?

2008-02-01T11:44:00.000-07:00

Textured Vegetable Protein is a ground meat substitute made from defatted soy flour. It comes as dried or frozen flakes, granules, or chunks, and it has a chewy, meaty texture when it's cooked. The flavor's a bit bland, so it works best in well-seasoned dishes like chili and sloppy joes. Some brands are beef or chicken-flavored.

MILLET: What is it?

2008-02-01T11:28:00.000-07:00

Millet is a staple grain for over 1/3 of the world. It's nutritious and gluten-free, and has a very mild flavor that can be improved by toasting the grains.

MEXICAN: Tostadas

2008-01-31T15:19:00.000-07:00

I found this recipe on allrecipes.com. I just ate them on store-bought tostada shells.

4 9-inch burrito size flour tortillas
cooking spray
1/2 cup chopped onion
1/2 cup chopped yellow or green pepper
2 tsp bottled or fresh minced garlic
1 20-oz. package ground turkey
2 tsp ground cumin
3/4 tsp salt
3/4 cup salsa
1 15-oz. can refried beans
1 cup shredded cheddar or monterey jack cheese
1/4 cup sour cream
1/4 cup chopped cilantro or sliced green onion

1. Heat oven to 450 degrees. Arrange tortillas on large baking sheet; coat with cooking spray on both sides. Bake 5 minutes. Turn; continue to bake 3 to 4 minutes or until golden brown and crisp.

2. Meanwhile, coat a large non-stick skillet with cooking spray; heat over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into skillet; sprinkle with cumin and salt. Cook 5 minutes, stirring occasionally. Add 1/2 cup salsa; cook 5 minutes, stirring occasionally.

3. Meanwhile, combine beans and remaining 1/4 cup salsa; heat in microwave oven or small saucepan until hot. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, if desired, and cilantro. Serve with additional salsa, tomatoes, lettuce, olives, or whatever toppings you choose.

MEDITERRANEAN: Oven-Roasted Joy

2007-12-11T09:59:00.001-07:00

So many countries claim the rosemary and potato combination, that I tried to include them all.

Another recipe that I thought was long gone. I found it years ago in a cookbook based on the TV show Friends. I don’t even remember the title. Anyway, I found it this week in my mom’s recipe box. I guess I had written it down for her once upon a time. The list of ingredients is missing, but if I remember right, this recipe is for 7 new red potatoes.

1. Preheat oven to 400°. Scrub potatoes under cold, running water. Cut into ½-inch pieces. Toss with 2 TBSP oil until coated. Spread in a single layer on a baking sheet and cook for 30 minutes.
2. Stir together 2 TBSP oil, 1 TBSP garlic, 1 tsp rosemary, salt, and ½ tsp pepper. Pour over potatoes and toss gently. Continue baking for about 15 minutes.

MEXICAN: Black Bean Tortilla Casserole

2007-11-14T15:20:00.001-07:00

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

TOPPINGS:
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

From Allrecipes.com

AMERICAN CHINESE: Egg Foo Young

2007-11-14T15:08:00.000-07:00

12.5 ounces of chicken or vege-chicken
1 ½ cups fresh bean sprouts
1/3 cup sliced green onion
salt to taste
5 eggs
1 tablespoon canola oil
2 cups broth
2 tablespoons cornstarch
2 tablespoons soy sauce

1. In a large bowl, combine vege-chicken, bean sprouts, green onion, and salt.
2. In a medium bowl, beat eggs. Add at once to sprout mixture; stir.
3. In a large skilled over medium heat, fry ¼ cup of bean sprout mixture in oil until brown; turn to brown other side.

Sauce:
In a medium saucepan over medium-high heat, heat broth. In small bowl, mix cornstarch and soy sauce. Pour ½ cup hot broth into cornstarch mixture; stir until lumps are gone. Pour cornstarch mixture into saucepan of vegetable broth; stir until thickened. Serve with Egg Foo Yong.

FRENCH: Tuna Quiche

2007-11-14T15:05:00.002-07:00

This recipe is actually from Worthington’s 50 Years in Good Nutrition. It was written for vegetarians using a fake tuna-like substance, but I’ve only ever made it with the real thing. So, here’s my version:

Pie Shell:
3 cups cooked brown rice
1 egg
2 TBSP Earth Balance margarine
1 TBSP parsley flakes

Filling:
1 ½ cups shredded cheddar cheese
12 ounces of tuna
3 eggs
1 ¼ cups soy milk (or whatever type you choose to use)
¼ tsp salt

1. Preheat oven to 375 F.
2. In a large bowl, combine all of the pie shell ingredients.
3. Press the mixture into the bottom and sides of a 10-inch pie pan.
4. Layer pie shell with half the cheese, half the tuna, remaining cheese, and remaining tuna.
5. In a medium-size bowl, combine eggs, milk and salt. Beat together.
6. Pour liquid mixture into pie crust.
7. Bake, uncovered, at 375 F for 40 minutes or until knife inserted in center comes out clean.
8. Allow 10 minutes stand time before serving.

Leave it to the vegetarian cookbook to not have a single vegetable in this recipe. And still, I adore it.

WORLD: Strawberry Pudding

2007-11-14T15:05:00.001-07:00

This is the first creation that I ever ate with Buffy. She came bravely to visit me at Apple Valley when our friendship was still young, and we ate an entire bowl of this in the break room.

1 ½ cups silken tofu
1 ½ cups fresh ripe strawberries
½ cup sugar or sweetener of your choice
¼ cup oil
1 TBSP lemon juice
1 tsp vanilla
Pinch of salt

Blend everything in a food processor or blender until smooth and creamy. Pour into individual serving dishes or baked pie shell, then chill overnight.

From Tofu Cookery by Louise Hagler

FUSION: Carob Clusters

2007-11-14T15:04:00.002-07:00

Though carob comes from the Mediterranean, I don't know if they imagined eating it this way.

Angela, we ate these daily the month before my wedding. You always know how to cheer me up with food. We did have a hard time waiting from them to set. Sometimes we just had to put them in the freezer to speed up the process.

1 cup carob chips
1/3 cup peanut butter
½ cup chopped walnuts or pecans

1. Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
2. Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
3. Let set until hard. Store in refrigerator.

For a different taste, replace nuts with ½ cup raisins or ½ cup rice crispies.

From The Best of Silver Hills by Eileen and Debbie Brewer

LATIN AMERICAN: Oven-Baked Refried Beans

2007-11-14T15:04:00.001-07:00

1 small onion, chopped
1 clove garlic, minced
2 cups cooked pinto beans (save broth)
½ cup tomato sauce
½ tsp oregano
¼ tsp cumin
½ tsp salt
Cilantro, to taste

1. Simmer onion and garlic in a little water until soft.
2. Process all ingredients in a blender to desired consistency, using broth as necessary.
3. Bake in a sprayed casserole dish at 325 F for 20-30 minutes, or simmer in a skillet, stirring frequently.

From Weimar Institute’s Newstart Lifestyle Cookbook

FRENCH: Wheat-free Baguette – for the breadmaker

2007-11-14T15:03:00.001-07:00

Hmm, I just sold my breadmaker last week. Looks like I’ll be kneading this bread by hand from now on.

I made this for Christmas dinner 2003 when my parents came to visit us in Berrien Springs.

1 ¼ cups water
1 ½ TBSP apple juice concentrate, thawed
1 ½ tsp salt
3 ¾ cups white spelt flour
2 ¼ tsp active dry yeast
½ slightly beaten egg white

1. Using the dough cycle on your 1 to ½ lb machine, put in the water, apple juice, salt, flour, and yeast. Start the cycle.
2. Remove the dough from the machine at the end of the cycle and knead it breafly on an oiled or very lightly floured board. Shape it into a long loaf of two very thin long loaves.
3. Put it into oiled French bread or baguette pans or on a baking sheet that has been oiled and sprinkled with cornmeal or white spelt flour.
4. Brush with egg white, slash the top diagonally, and let it rise in a warm place until double, about 30 to 45 minutes. If desired, brush again right before baking.
5. Preheat your oven to 400 F and, if desired, put in a few potatoes to bake along with the bread for added moisture to help the crust become crisp.
6. Bake for 20 to 40 minutes, or until nicely browned.

From Easy Breadmaking for Special Diets by Nicolette M. Dumke

ITALIAN: Mushroom and Spinach Lasagna

2007-11-14T15:02:00.001-07:00

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

SUBSTITUTES: Ricotta Cheese

2007-11-14T15:01:00.001-07:00

1 ½ pound firm tofu
¼ cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or ½ tsp garlic powder

MEXICAN: Chili con Carne with Beans

2007-11-14T15:00:00.002-07:00

So, this is one of three things that I make that my dad will actually eat seconds of.

1 TBSP vegetable oil
1 pound ground beef
2 cups chopped yellow onions
1 cup chopped green bell peppers
4 tsp minced garlic
1 ½ TBSP chili powder
1 TBSP Essence of Emeril (recipe following)
½ tsp salt
2 tsp ground cumin
1 tsp dried oregano
1 (15-oz.) can whole tomatoes
3 TBSP tomato paste
1 (15-oz.) can beans of your choice
1 tsp sugar
2 cups water

1. Heat the oil in a large, heavy pot over medium-high heat.
2. Add the meat and stir to break up the pieces.
3. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
4. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, and oregano, and cook, stirring, until soft, about 4 minutes.
5. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
6. Add the squeezed tomatoes and their juices, the tomato paste, beans, sugar, and water to the pot.
7. Stir well and bring to a boil.
8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I got this recipe from Recipezaar.com.

SEASONINGS: Essence of Emeril

2007-11-14T15:00:00.001-07:00

5 TBSP paprika
4 TBSP salt
4 TBSP garlic powder
2 TBSP black pepper
2 TBSP onion powder
2 TBSP cayenne
2 TBSP dried oregano
2 TBSP dried thyme

Mix up the spices and store for up to three months.

SEASONINGS: Chili Powder

2007-11-14T14:59:00.001-07:00

I’m always running out of chili powder, so to save Jeff a run to the store, I’ve made my own several times.

1 tsp paprika
2 tsp cumin
1 tsp cayenne
1 tsp oregano
2 tsp garlic

INDIAN: Tuna Curry in a Hurry

2007-11-14T14:58:00.001-07:00

Something Angela ate at least once a week during the summer of 2002.

2 TBSP Earth Balance margarine
1 clove garlic, minced
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 (6-oz) can tuna, drained and flaked
1 cup sour cream substitute
1 tsp curry powder

1. Over medium-low heat, melt butter in a large saucepan. Add garlic, onions, and green pepper. Cook slowly, stirring occasionally, until onions are soft.
2. Stir in tuna, sour cream, curry powder, salt, and pepper. Heat until warm and serve.

From allrecipes.com.

IRISH: Potato Leek Soup

2007-11-14T14:56:00.000-07:00

I ate this soup at a vegetarian cooking class at our church.

10 cups potatoes, peeled and chopped
9 ½ cups water
3 TBSP Bill’s Best Chik’nish
1 tsp garlic powder
2 tsp onion powder
2 tsp Vege-sal
2 tsp parsley flakes
1 cup leeks, chopped
Salt to taste
2 cups potato buds

Cook first six ingredients until potatoes are tender. Turn off the heat and keep the pot on the burner. Quickly add parsley flakes, leeks and potato buds and stir gently. Replace lid and let stand for 20 minutes before serving.

NORTH AMERICAN: Chocolate Chip Cookies

2007-11-14T14:55:00.000-07:00

1 ¼ cups spelt flour
1 ¼ cups oat flour
1 1/8 cups rolled oats
1 tsp salt
1 1/8 tsp baking soda
1 ½ cups walnuts
1 ½ cups semi-sweet chocolate chips
1 cup maple syrup
1 cup canola oil
1 TBSP vanilla extract
2 TBSP water

1. Preheat oven to 350. Combine all the wet ingredients in a bowl. Add all of the dry ingredients to the wet and mix until just combined (dough will still be wet). Roll the dough into balls. Place on greased cookie sheets, and flatten the balls slightly.
2. Bake for 18-20 minutes.

From Recipezaar.com.

MIDDLE EASTERN: Lentil Chili

2007-11-14T14:54:00.000-07:00

We first ate this on a campout with the Kondeks and the Krupps.

4 cups lentils, rinsed and picked over
Water
1 TBSP olive oil
2 large onions, chopped
5-6 cloves garlic, minced
2 tsp salt
2 tsp cumin
1 tsp fresh ground pepper
1 tsp paprika
½ tsp thyme
½ tsp crushed red pepper flakes
2 TBSP red wine vinegar
1 28-oz can diced tomatoes
¼ cup tomato paste

1. Combine lentils and 7 cups of water in a Dutch oven.
2. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3. Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
4. Heat the oil in a skillet and sauté the onions until soft and translucent. Add the garlic and spices and sauté for a minute, then add the seasonings.
5. Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
6. Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
7. Add the vinegar and sprinkle with a little chopped cilantro if desired.

From Recipezaar.com.

TEX-MEX: Chicken Fajitas

2007-11-14T14:53:00.000-07:00

This is a recipe from our first time in Korea. Jeff and I made these on a Saturday night and did NOT want to share with anyone. The recipe is also good with beef and real chicken, even turkey.

2 TBSP canola oil
1 medium onion, sliced
1 medium green pepper, sliced
12.5 oz. chicken or vege-chicken, sliced
½ cup sliced fresh mushrooms (stems removed)
¼ cup water
1.12 ounces fajita seasoning
6 10-inch flour tortillas

1. If cooking with real meat, brown the meat first. Then add the vegetables as follows.
2. In a large skillet over medium heat, sauté the onion and green pepper in oil. When they are almost tender, add mushrooms; continue cooking until tender.
3. Add vege-chicken; heat through.
4. Add ¼ cup water, then seasoning.
5. Continue cooking for three more minutes. Mixture will thicken. Serve with warm tortillas.

2007-07-09T21:45:00.000-06:00

Last week we got about ten pounds of grilled tofu from the food bank. It was marinated in some kind of brown sauce, but the sauce has very little flavor. It's already cut into 1-inch cubes. Any ideas? Same rules apply.

CALLING ALL CHEFS

2007-06-16T18:26:00.000-06:00

I have a challenge for you. Let me explain it.

This last winter, I visited our local food bank because they were looking for volunteer teachers. They wanted people who could help the food bank customers make meals out of the food they’ve been given. “So here’s a bag of peppers, and here are some great ways you can cook them….” That kind of thing. Even though I knew that creating simple recipes was something I would really love to do, I decided not to volunteer at that point because I was so incredibly busy.

Then my husband lost his job.

Then summer came, and I was out of a job.

Then on Tuesday, I became one of the food bank customers myself.

Finding those recipes is suddenly a very pressing matter.

So here is my challenge for you. Over the next few months, I’ll give you some ingredients and see what you can make out of them.

Challenge #1: You have one dollar and a 10-pound sack of potatoes. You do not need to use that dollar to buy: oil, salt, or pepper. Give me one recipe. Let’s see how creative you can be.

One thing I realized I could make was my Tortilla de Patatas recipe. One onion is 79 cents, and this recipe only calls for one tablespoon of chopped onion. Eggs are 99 cents a dozen, and this recipe calls for three.

What can you do?

ITALIAN: Spring Butterflies

2007-05-02T16:30:00.000-06:00

Something new. I'm not a big asparagus fan, but I loved this recipe.

1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2" diag. slices
2 carrots, peeled, 1/4" diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.

WORLD: Millet Stew

2007-03-18T19:09:00.001-06:00

1 cup millet
4 cups broth
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 pound mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme

1. Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.
2. Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.

From recipesource.com

NORTH AMERICAN: Sam's Savory Soy Curls

2007-03-16T11:35:00.000-06:00

Once when the electricity went out, Jeff and I took his campstove outside and sat down on the sidewalk and made these for dinner.

½ . package Soy Curls™ (4 oz.) (approx. 2 1/2 cups)
1 clove garlic
1 Tbs. oil
½ c. Onion
1 ½ Tbs. Nutritional yeast
2 Tbs. Braggs Liquid aminos (or Soy Sauce)
½ tsp. Salt
½ tsp. Oregano

1. Cover Soy Curls™ with warm water and soak for approx. 10 min.

2. Saute onions and garlic in skillet with oil.

3. Drain Soy Curls™ and add to skillet.

4. Add seasonings and stir.

5. Lower heat and simmer for 5 min.

6. Serve.

From butlerfoods.com

MIDDLE EASTERN: A Variation on Hummus

2007-03-16T11:34:00.000-06:00

I remember eating this almost daily the summer I got married. Angela even packed a little bowl of it for us to take on our honeymoon. What a wonderful friend!

2 cups cooked lima beans(reserve the liquid)
1/4 cup lemon juice
1 - 2 Tbsp Bragg's or Tamari
pinch of curry or cumin
3 - 5 cloves minced garlic
1/8 - 1/4 cup olive oil
dash of salt

Blend together the cooked limas, garlic, lemon juice, olive oil, Bragg's or Tamari, dash of salt, pinch of curry or cumin. Add more of the reserved liquid if necessary to achieve the desired texture.

From the Eat Right 4 Your Type website

NORTH AMERICAN: Tofu Pumpkin Pie

2007-03-16T11:32:00.000-06:00

Recipe adapted from Stevia by Rita DePuydt. I first ate this with Michael and Buffy on Thanksgiving. I had to make about five different pies because I couldn't get the amount of stevia quite right. We had pumpkin pie for weeks.

1-9 inch unbaked pie crust, graham, commercial or homemade
1 12.3 oz. box silken tofu
1/3 cup canola oil
1 15 oz. can pumpkin
2 Tbs. maple syrup (optional)
1/2 tsp. maple flavoring (optional)
3/4 tsp. powdered stevia extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Preheat oven to 350°. Combine tofu and oil in blender jar or food processor and blend until smooth and creamy. You can also use a whisk or mixer. Add remaining filling ingredients and blend until very smooth. Pour into pie shell and bake in preheated oven about 45 minutes, until set. Chill before serving.

FUSION: Carob Chip Cookies

2007-03-16T11:30:00.001-06:00

Back when I wasn't allowed to eat all kinds of things, this recipe gave me a small sense of joy. It wasn't quite the same as eating a real cookie, but it was a good enough substitute.

1 Stick Butter softened (1/2) cup
1/4 tsp. Stevia Extract Powder
1 Egg
1/2 tsp. Vanilla
1/2 cup Whole Wheat Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda (or use 1/4 tsp. soda and 1/4 tsp. cream oftartar)
1 cup rolled oats
1/4 cup chopped nuts
1/2 cup unsweetened carob chips

Mix together the first four ingredients. Add the remaining ingredients in order with slight variations possible. Divide into cookies and bake 10 min at 375 degrees F.

From the Candida Recipe Collection by Karen Tripp

ITALIAN: Grilled Vegetables over Rice

2007-03-16T11:28:00.003-06:00

I would call this my first grown-up recipe—the first day I made it and ate it was the first day that I had eaten vegetables and truly enjoyed them. It was the beginning of my recovery from my childhood hatred of vegetables.

1 green bell pepper, cut into wedges
2 carrots, thinly sliced
1 cup yellow summer squash, sliced
1 small onion, cut into wedges
2 garlic cloves, thinly sliced
1 ½ tsp olive oil
1 ½ tsp fresh oregano, chopped, or ½ tsp dried oregano
1 ½ tsp fresh basil, chopped, or ½ tsp dried basil
¼ tsp salt
1 large tomato, cut into eight wedges
1 cup cooked cannellini beans
4 cups cooked brown rice

1. Prepare and cut vegetables. The vegetables should be approximately the same size so that they are done at the same time. The carrots should be very thin so they will be cooked enough in 10 minutes. Combine in mixing bowl all ingredients, except the tomatoes, rice, and beans. Toss vegetable mixture lightly to glaze the vegetables with olive oil, herbs, and salt.
2. Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes; stir tomatoes and beans into vegetable mixture. Baste with additional marinade and broil for 5 additional minutes, or until vegetables are tender and lightly browned. Tomatoes and beans should be just warmed. If you prefer the tomatoes softer, add at the beginning of the 10 minutes.
3. Serve roasted vegetables over a bed of rice.

From More Choices by Cheryl D. Thomas Peters

WORLD: Summer Squash and Corn Sauté

2007-03-16T11:28:00.002-06:00

1 ½ TBSP light olive oil
1 large green or red bell pepper, cut into short strips
2 medium yellow summer squash, halved lengthwise and sliced ¼ inch thick
1 to 1 ½ cups uncooked corn kernels (from 1 to 2 ears)
2 medium firm tomatoes, diced
Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet. Add the bell pepper and sauté over medium heat for about 2 minutes. Add the squash and corn and continue to sauté, stirring frequently, until all the vegetables are tender-crisp to your liking.
2. Add the tomatoes and continue to sauté briefly, just until they have lost their raw quality. Season with salt and pepper, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas

FUSION: Tempeh Breakfast Sausage

2007-03-16T11:27:00.000-06:00

I was checking out the cookbook section of my local used bookstore, and I almost screamed when I spotted Tofu and Soyfoods Cookery because I knew that inside would be my favorite tempeh recipe. I am so glad to have found it. I will keep searching until I find the rest too, somewhere, somehow.

½ lb. fresh or thawed, frozen tempeh
1/3 cup water
2 TBSP whole wheat pastry flour
1 TBSP oil
1 TBSP dark miso
½ tsp sage
½ tsp thyme
¼ tsp marjoram
¼ tsp garlic powder
¼ tsp cayenne pepper

1. Steam the tempeh for 10 minutes; then cool and grate on the course side of a grater.
2. Combine the tempeh with the rest of the ingredients, mix well, and shape into 6 flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.)
3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan.
4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.

NORTHWEST AIRLINES: Update

2007-03-07T19:06:00.000-07:00

Tonight I am searching the internet for about 50 recipes, the ones I could remember off the top of my head. I heard this last week that my luggage is officially gone. They'll be sending me a check in the next week or so. If I find any of the recipes online tonight, I will put them on my blog as soon as possible.

BULGARIAN: Tomato Dumpling Soup

2007-01-28T17:39:00.000-07:00

Angela and I made this soup a few weeks ago when she was here. It was better the second day, after the dumplings had soaked up some of the soupy flaver.

Soup:

1 large onion, diced
4 garlic cloves, minced
3 TBSP olive oil
6 cups chopped fresh tomatoes
2-3 tsp hot chili powder
2 TBSP flour
1 tsp salt
1/2 tsp ground black pepper
4 cups vegetable stock

Dumplings:

2 TBSP butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 tsp salt
2 tsp fresh dill weed ( 1 tsp dried)
1/3 cup milk or vegetable stock (I used oat milk)

1. In a medium soup pot, saute the onions and garlic in oil, stirring frequently until the onions begin to soften.
2. Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
3. Stir in the chili powder, flour, salt, and pepper, and mix well.
4. Pour in the stock slowly while whisking to completely dissolve the flour.
5. Coarsely blend the soup in a blender or food processor and return it to the pot.
6. Bring the soup to a boil, then reduce the heat and simmer for 20 to 30 minutes.
7. As the soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
8. Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate, and allow it to steam for 5 minutes.
9. Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
10. In a separate bowl, beat the egg whites until stiff, and then fold them into the couscous mixture.
11. Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered, for about 15 minutes.
12. The dumplings will rise to the top.
13. To test the dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
14. Serve hot, topped with fresh parsley and cheddar cheese.

From Sundays at Moosewood

NORTHWEST AIRLINES: Keep your fingers crossed

2007-01-28T17:33:00.000-07:00

I haven't been updating my blog lately because all of my favorite recipes disappeared somewhere in between Denver and Detroit. My binder of personal recipes and notes was in my suitcase when I flew home for Christmas, and my suitcase never arrived, and still hasn't arrived. I made a list of as many recipe titles as I could remember, just in case the book is never returned to me.

Meanwhile, I am so grateful for my blog. Especially for the Korean recipes I saved on here that could never be replaced.

I have thirty days or so before they give up looking for the suitcase and just give me some money for all of my lost items. Unfortunately, documents and manuscripts are irreplacable--they aren't covered under Northwest's insurance policy. So I am hoping, hoping, hoping that I will see that little brown binder again.

FRENCH: Garlic String Beans

2006-12-09T15:32:00.000-07:00

Here is this year's Thanksgiving recipe. When all else failed me, Recipezaar saved the day with this fabulous recipe.

400 grams frozen green beans
1 TBSP fresh garlic
1 dash salt
2 1/2 TBSP Earth Balance margarine
1/4 cup slivered almonds

1. Fill a saucepan with water. Once the water is boiling, add the green beans and cook for about 2 minutes, until they are just crunchy.
2. Rinse immediately under cold water.
3. Put the margarine in the pan and melt. Add the slivered almonds and toast. As the almonds begin to turn brown add the garlic.
4. Add the green beans and toss quickly.

KOREAN: Sujaebi

2006-11-14T19:01:00.001-07:00

I love, love, loved this dish when I was in Korea. It's usually made with shellfish in it, but I got the cook at my favorite restaurant to give me her recipe which was made without the little creatures. I finally got around to trying it out this week, and it was fabulous. This recipe is not suited to leftovers though. I apologize to you, Inyoung. When I sampled the leftovers for myself, they didn't even compare to the fresh bowl I had on Tuesday.

7 cups anchovy or beef broth
1 pound of store-bought sujaebi flakes or torn-up pieces of homemade dough (mix flour and water and make a dough out of it)
1/2 tsp salt
1/8 tsp black pepper
1 carrot, sliced
1 small onion, sliced
1 small zucchini, sliced
2 cloves of garlic, sliced
1 medium potato, sliced
2 green onions, chopped
2 eggs
kim OR nori flakes (seaweed)
sesame seeds

1. Bring the broth to a boil. Drop in your flakes of dough if you're using homemade ones. If you're using store-bought flakes, add them after the vegetables have cooked for 10 minutes.
2. Add all of the vegetables and simmer until cooked.
3. Whip two eggs in a small bowl and gently mix them into the soup, not breaking them up too much. Cook until firm.
4. Top with seaweed flakes and sesame seeds and serve.

NORTH AMERICAN: Sloppy Joes

2006-11-05T13:53:00.000-07:00

This is what Inyoung and Jeff and I ate for supper on Friday night. I didn't have any wheat germ, so I used 1/4 cup TVP soaks in 1/4 cup hot water instead. The original recipe came from recipezaar.com.

1/2 TBSP oil
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
1 16-oz. can pinto beans, drained and rinsed
1/4 cup wheat germ (you can also substitute wheat bran or ground sunflower seeds)
1 cup thick tomato sauce (you can use 6 oz. canned tomato sauce plus 2 oz. water)
1 TBSP Bragg's Liquid Aminos
1 tsp chili powder
1 tsp paprika
1/2 tsp dried basil

1. Saute the onion and bell pepper in oil for three to four minutes.
2. Add the beans, wheat germ, tomato sauce, Liquid Aminos, and spices. Bring to a simmer.
3. Mash the ingredients lightly with a potato masher.
4. Continue to simmer, loosely covered, for five to seven minutes or until it reaches your preferred consistency.
5. Serve on buns.

BELGIAN: An Oven-Baked Version of the Fry

2006-10-17T20:19:00.000-06:00

I love how Jeff so easily forgets that I’ve made this recipe for him several times. “Wow! These are good! What do you call these?” he says. I even made these potatoes for TTR once.

1 ½ pounds or seven medium baking potatoes, peeled and cut into thin strips
1 TBSP canola or light olive oil
½ tsp garlic powder
¼-½ tsp paprika
¼ tsp salt

1. Preheat oven to 450°F.
2. Combine all ingredients in a bowl; toss well. Arrange the potatoes in a single layer on a baking sheet. Bake for 15 to 20 minutes, or until golden brown.

From More Choices by Cheryl D. Thomas Peters

INGREDIENTS: Vegenaise

2006-10-17T20:18:00.000-06:00

I’m not a big fan of mayonnaise-type products, but this was only $1.25 at the discount grocery on Friday, so I got some. After all my hours of stocking Vegenaise at the health food store, I had never tried it before. Following are the two recipes that I used it in this week.

NORTH AMERICA: Ranch Dressing Substitute

2006-10-17T20:11:00.000-06:00

For anyone who’s had to give up dairy and greatly misses their ranch dressing, here you go.

1 cup Vegenaise
1 cup plain soy yogurt
1 tsp dried parsley
¾ tsp black pepper
1 tsp seasoned salt
½ tsp garlic powder
¼ tsp onion powder
1/8 tsp dried thyme

Mix all ingredients together and enjoy.

WORLD: Chickpea Spread

2006-10-17T20:07:00.000-06:00

We just ate this for supper on rye bread (also from the discount grocer—gotta love that place).

1 16-oz. can chickpeas, drained and rinsed
1/3 cup Vegenaise
½ green bell pepper, finely diced
1 TBSP fresh lemon juice
½ tsp ground cumin

1. Mash the chickpeas coarsely (either by hand with a fork, or pulse on and off in a food processor until coarsely mashed—don’t puree).
2. Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas—one of my favorite cookbooks ever.

FRENCH: Pipérade

2006-09-24T19:25:00.000-06:00

I repeatedly fail at making omelets, so this recipe from Cooking Light has boosted my confidence in making egg dishes. This is a famous egg dish from the Basque region of France.

1 tsp olive oil
¾ cup chopped red bell pepper
¾ cup chopped green bell pepper
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp cayenne
1 large tomato, diced
4 large eggs, lightly beaten
1 TBSP fresh parsley

1. Heat the oil in a large skillet over medium-high heat.
2. Add the peppers and garlic. Sauté for five minutes.
3. Add the thyme, salt, cayenne, and tomato. Cover and reduce the heat to medium. Cook for seven minutes or until the bell peppers are tender. Uncover and cook one more minute until the liquid is almost evaporated.
4. Gently stir in the eggs. Cover and cook for three minutes or until set.
5. Cut into wedges and garnish with fresh parsley.

KAMUT: What is it?

2006-09-13T15:28:00.000-06:00

Kamut is an ancient grain related to durum wheat, and was reintroduced to the world after an American found some kernels of it in an Egyptian tomb. It's high in protein and has a sweet, buttery flavor. Though it contains gluten, it's tolerated by many people with gluten allergies.

From The Cook's Thesaurus

MISO: What is it?

2006-09-13T15:24:00.000-06:00

Miso is a thick paste made from soybeans and grains that has been fermented and then aged for up to three years. It's a staple in Japan, where it's used to flavor soups, dipping sauces, meats, and dressings. There are hundreds of varieties of miso, and the Japanese match them to dishes with the same care that Americans match wines to meals. The darker kinds are saltier and more pungent, the lighter are sweeter and milder. Look for tubs of miso in the refrigerated section of Japanese food markets, health foods stores, or large supermarkets. It will keep in your refrigerator for many months.

From The Cook's Thesaurus

WORLD: Squash and Leek Turnovers

2006-09-13T15:01:00.000-06:00

I'd forgotten how much I loved this recipe the first time I made it for Buffy and Michael and Jeff's dad. I made it again today for the employees of the Red Cross. I just finished eating three of these, and I am happy.

Filling:
1 1/2 pounds butternut squash
5 garlic cloves, finely chopped
2 TBSP olive oil
2 large leeks, white parts only
1/2 tsp salt
1/2 tsp dried thyme
1 TBSP fresh thyme, chopped (or 1/4 tsp more of the dried)
2 TBSP miso
3/4 cup cheese (optional) the two I've used are Soya Kaas Garlic & Herb and Lisanattie Garlic and Herb Style Almond Cheese

Pastry:
3 1/2 cups flour (I use 1/2 spelt flour, 1/2 kamut flour)
1/4 cup oil (or 3 TBSP coconut oil)
1 1/2 tsps sea salt
1 TBSP sweetener
1 cup water

1. Preheat the oven to 400 degrees.
2. Peel, seed, and cut butternut squash into 1/2-inch cubes. Set aside.
3. Prepare filling: Combine 2 cloves of chopped garlic with 1 TBSP oil. Place cubed squash in baking dish. Toss with garlic oil and 1/2 tsp salt.
4. Cover. Bake 25-30 minutes, until squash is tender, but still holds its shape. Do not overcook.
5. Heat remaining oil in large skillet. Add leeks, a dash of salt, and thyme. Saute over medium heat for approximately 2 minutes, until softened. Add remaining garlic. Cover pan, allowing leeks to steam until tender, about 5 minutes.
6. Add miso, mixed with a small amount of water.
7. Toss the squash, leeks, and thyme gently together. Add cheese, if desired. Season filling well so its flavor comes through the pastry.
8. Prepare pastry: Mix flour and oil until crumbly.
9. Dissolve salt and sweetener in water.
10. Combine flour mixture and sweetened water. Mix to form dough. Roll out dough on floured board. Cut into 8-inch rounds. Place approximately 1/3 cup filling on each piece. Wet edges. Press with fork to seal.
11. Bake for 15-20 minutes, or until light brown.

You can use this pastry recipe to make any kind of turnover you can imagine.

This recipe is from Everyday Vegan by Jeani-Rose Atchison

DDUKBOKGI: This one's for you, Angela

2006-09-05T17:02:00.000-06:00

This is Angela waiting in line at our favorite ddukbokgi stand in Seoul. I miss our Friday afternoon tradition. No one does ddukbokgi better than our lady across from the fruit stand.

INGREDIENTS: Korean Foods and Seasonings

2006-09-05T16:42:00.000-06:00

Rice Cakes (Dduk): Rice cakes come in all shapes and sizes and flavors in Korea. The dduk used for making ddukbokgi has a tube-shape and doesn't have a strong flavor of its own. It is usually made simply of rice, salt, and water.

Red Pepper Paste (Gochujang): One of the main ingredients in Korean food. It is made of red chili pepper powder, fermented soybeans, white rice flour and salt.

Red Pepper Powder (Gochugaru): Ground Korean chili pepper. It can be found as a fine powder or as larger flakes.

KOREAN: Ddukbokgi

2006-09-05T15:59:00.002-06:00

The person who gave me this recipe told me that I could never make it as good as she does, but I've tried. She didn't give me ratios of ingredients, so I've had to work that out on my own. This version of the recipe is still a little spicy for me. I couldn't find my pictures of ddukbokgi from Korea, so I had to borrow this one.

1 pound of ddukbokgi dduk
1 tsp Korean red pepper powder (gochu garu)
1 1/2 tsp barley malt
4 tsp garlic powder
1 TBSP Bragg Liquid Aminos or soy sauce
2 tsp honey or sugar
1 tsp Korean red pepper paste (gochujang)
2 TBSP chopped green onion or leek
water

1. Boil the dduk in water for 10 minutes. Drain.
2. Meanwhile, mix together the red pepper powder and barley malt. Heat in a warm skillet.
2. Add garlic, Bragg's or soy sauce, honey or sugar, red pepper paste, green onions or leeks, and dduk. Add a little water to mix all ingredients together. Simmer until the sauce thickens slightly.

Variations: Add all kinds of deep-fried extras--hard boiled eggs, dumplings, kimbap, sweet potatoes....

INGREDIENTS: Bragg Liquid Aminos

2006-09-05T15:45:00.000-06:00

If you need a substitute for soy sauce, either because you need to avoid wheat or because you are looking for a more natural option, try Liquid Aminos. The only ingredients are soybeans and water.

CHINESE: Quick Fried Rice

2006-09-05T15:37:00.000-06:00

My goal is to take this recipe and add zucchini, carrots, and maybe pickled radish to make a Korean version.

1 cup water
1 1/3 cup minute rice
3 TBSP Earth Balance Margarine
1 egg, beaten (or 6-8 oz. meat/vegemeat of choice)
1/3 cup onions, chopped
3 TBSP Bragg Liquid Aminos
1/3 cup water

1. Boil the one cup of water and add the rice; stir and let stand for five minutes, covered.
2. Melt the Earth Balance in a skillet.
3. Add the egg or meat; cook until set or cooked through.
4. Add the onions and rice; cook until slightly browned.
5. Mix the Bragg's and 1/3 cup water. Add to the rice. Simmer five minutes and serve.

WORLD: Wintertime Chili

2006-08-25T20:53:00.001-06:00

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1" pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.

This is a variation on a recipe I found at Recipezaar.

ITALIAN: Pasta e Fagioli

2006-08-23T21:11:00.000-06:00

Hey, Kayla and Lisa, this is what we ate this weekend. Well, one of the things we ate this weekend.

from Easy Beans by Trish Ross

3 TBSP olive oil
2 cloves garlic, minced
1 19oz-can diced tomatoes
½ cup fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste
1 cup cooked kidney beans
1 cup penne or fettuccine pasta

1. In a medium saucepan, sauté the garlic in oil over medium heat for two minutes. Add the tomatoes, parsley, basil, and oregano. Simmer for fifteen minutes, breaking up the tomatoes.
2. Add the beans and simmer for five minutes. Taste and add salt and pepper as desired.
3. Cook the pasta according to package directions. Keep it warm.
4. Place the warm pasta in a heated bowl. Cover it with sauce. Toss well.

WORLD: Grilled Cheese with Spinach and Tomato

2006-08-23T21:07:00.001-06:00

I am pleased to introduce the new and improved Grilled Cheese Sandwich. I like to make it with goat cheese.

from Recipezaar

1 slice of cheese
2 slices of tomato
6 spinach leaves, torn in half
2 slices of bread
1 TBSP margarine or butter
1 dash of salt
1 dash of garlic powder

1. Spray the frying pan with cooking spray.
2. Turn the stove on to medium heat, add the tomatoes to the outside edges of the pan, and add the spinach to the center.
3. Sprinkle salt and garlic powder over the vegetables.
4. Toss the spinach frequently and turn the tomatoes over after a minute or so.
5. Cook the tomatoes until they are just a little soft. Don’t let them get too mushy.
6. Cook the spinach until it is slightly wilted.
7. Take both out when they are done and set them aside.
8. Wipe the pan out with a towel, and set it back on medium heat.
9. Butter one piece of bread as you would for a regular grilled cheese sandwich.
10. Put the bread in the pan, place the cheese on top of it, and then place the spinach and tomatoes on top of the cheese.
11. Allow it to heat.
12. Butter the other piece of bread, and fry the sandwich until it is nicely browned on both sides.
13. Remove and serve.

Variation:

I just tried this, not sure what to expect, and I loved it! I picked up a copy of Jessica Seinfeld's Deceptively Delicious, and took some ideas from her Grilled Cheese recipe. Once I cooked the spinach and tomato (chopped), I mixed them in a bowl with 1/4 cup shredded cheese, 1/4 cup butternut squash puree, and 1/4 tsp garlic salt. I slapped that on the bread and grilled it up. Yum.

PASTA: A New Favorite of Mine

2006-07-18T17:25:00.000-06:00

If you enjoy sprouted grain breads, you'll like the new (or not so new) line of pasta from Ezekiel 4:9. It takes a few practice rounds to get the cooking time right, but once you get that down, you just might love this hearty pasta as much as I do.

AMERICAN SOUTH: Meatless Hoppin' John

2006-07-18T17:13:00.001-06:00

Maybe I've totally disgraced this recipe by eating it with penne pasta instead of rice, but I thought it was yummy. The original recipe can be found on recipezaar.com.

8-16 oz. dry pasta, depending on how much you want
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped yellow or orange peppers
1/4 cup onions, chopped
4 garlic cloves, minced
1 TBSP olive oil
1 15-oz. can black-eyed peas, rinsed and drained
1 14.5-oz. can diced tomatoes, drained
1 TBSP fresh parsley
3 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes

1. Cook the pasta according to directions.
2. In a large nonstick skillet, saute the corn, carrots, peppers, onion, and garlic in oil for six to eight minutes or until crisp tender.
3. Stir in the peas and tomatoes. Reduce heat to low, cover, and simmer for five minutes or until heated through, stirring occasionally.
4. Add the cooked pasta and seasonings; cook two to three minutes longer.

FUSION: Scrambled Tofu

2006-06-01T10:44:00.000-06:00

Thanks to Jeff's mom, I've learned to enjoy tofu in this tasty recipe.

1/2 lb. tofu, drained (not the silken variety)
1 tsp Bill's Best Chik'nish seasoning
1/4 tsp onion salt
1/16 tsp turmeric
1 tsp oil
1 TBSP yeast flakes (optional)
1 TBSP minced onion (optional)

1. Mix all of the ingredients together, using a fork.
2. Fry until color and dryness desired.

NORTH AMERICAN: Raspberries 'n' Dream

2006-06-01T10:39:00.000-06:00

This smoothie recipe is from an Organic Valley flyer I picked up when I was working at Apple Valley. Double this recipe, and we had three happy girls in this soulful city last week.

2 cups milk of choice
1/3 cup orange juice
1/4 cup raw flax seeds (or hemp seed protein)
1/3 cup raw almonds (or almond butter)
1 tsp honey, optional
1/2 tsp vanilla extract
1 cup raspberries, frozen
1 large banana, frozen

1. Whirl milk and orange juice in the blender, add flax seeds and puree for three minutes.
2. Add almonds, honey (optional), and vanilla extract; blend for another three minutes.
3. Add frozen banana and raspberries and blend until smooth.