Lettuce (any type)
Raw toasted Almonds
1 orange
Avocado (optional)
Carrots and/or Red bell Pepper
Frozen Edamame beans, (unfrozen of course)
1 block baked tofu (I use Soy Deli brand)
Asian Dressing (Feast From the East Brand from Costco is my fav)
I think you know what to do from here! I do have an Asian/Sesame dressing recipe if you need.
Monday, February 22, 2010
Sunday, February 21, 2010
Green Goddess Rice
Ingredients
1 1/2 cups basmati rice
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
Directions
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.
1 1/2 cups basmati rice
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
Directions
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.
Tuesday, February 16, 2010
5 Minute Chocolate Mug Cake
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
EAT! (this can serve 2 if you want to feel slightly more virtuous).
Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Dad was whining about wanting dessert for Fat Tuesday so I made this & topped it with chocolate syrup for him. Pretty tasty!
Sarah's go to Cous Cous Salad
Ingredients
1 box Couscous (my preference is Near East toasted pine nut)
1 can garbanzo beans
1 cup diced grape/cherry/cherub tomatoes
1 cup diced and salted cucumber
Feta Cheese(crumbles), divided
2 cups fresh spinach
4 tbsp toasted toasted pinenuts (optional)
1-3 tbsp fresh squeezed lemon
1-2 tbsp Red-wine Vinegar
Fresh ground pepper
Salt (optional)
Cook Couscous as directed. Meanwhile, chop, toast, and prepare all above ingredients.
While Couscous is still hot, fluff and pour 1/2 into a large serving bowl. Add 1/2 garbanzo beans, 1/2 tomatoes, 1/2 cucumbers, 1/2 pine nuts (optional) and ALL spinach. Mix, so that spinach begins to warm and wilt slightly. Add Feta Cheese to your liking, reserving some for garnish. Add second 1/2 of all other ingredients including couscous. Mix well. Dress with lemon juice, red-wine vinegar, pepper, and salt (if desired).
Serve and garnish with Feta crumbles!
*Remember Feta Cheese is fairly salty, so you may not need additional salt. We are all predisposed to high blood pressure (thanks Mether).
**My preference is to serve warm, but you know me-I'm a real water buffalo. This can be reheated the following day or served cold. Great as a side or meal. High protein for pregs, veggies, and general population.
***Drew and I use this as a "kitchen sink" type salad, adding/substituting whatever is in the pantry or fridge (i.e. kidney beans, red bell pepper).
1 box Couscous (my preference is Near East toasted pine nut)
1 can garbanzo beans
1 cup diced grape/cherry/cherub tomatoes
1 cup diced and salted cucumber
Feta Cheese(crumbles), divided
2 cups fresh spinach
4 tbsp toasted toasted pinenuts (optional)
1-3 tbsp fresh squeezed lemon
1-2 tbsp Red-wine Vinegar
Fresh ground pepper
Salt (optional)
Cook Couscous as directed. Meanwhile, chop, toast, and prepare all above ingredients.
While Couscous is still hot, fluff and pour 1/2 into a large serving bowl. Add 1/2 garbanzo beans, 1/2 tomatoes, 1/2 cucumbers, 1/2 pine nuts (optional) and ALL spinach. Mix, so that spinach begins to warm and wilt slightly. Add Feta Cheese to your liking, reserving some for garnish. Add second 1/2 of all other ingredients including couscous. Mix well. Dress with lemon juice, red-wine vinegar, pepper, and salt (if desired).
Serve and garnish with Feta crumbles!
*Remember Feta Cheese is fairly salty, so you may not need additional salt. We are all predisposed to high blood pressure (thanks Mether).
**My preference is to serve warm, but you know me-I'm a real water buffalo. This can be reheated the following day or served cold. Great as a side or meal. High protein for pregs, veggies, and general population.
***Drew and I use this as a "kitchen sink" type salad, adding/substituting whatever is in the pantry or fridge (i.e. kidney beans, red bell pepper).
Monday, February 15, 2010
Quinoa Bowls with Green Pepper and Black Beans
Quinoa Bowls with Green Pepper and Black Beans
(almost as good as Spank's!)
Quinoa is an amazing grain-like protein source that we have been using in our cooking very regularly. The best part about quinoa is that it’s a complete protein, meaning that it has all the essential amino acids, or in layman’s terms it fills you up super nice. Since quinoa is such a good protein source and much lighter than soy products, we have been using it extensively to “beef up” our veggie dishes (forgive the pun…). So believe the hype: quinoa dishes are great for staying healthy and with all that protein quinoa helps reduce your portions, which is a problem all passionate foodies face…
A super awesome quinoa bowl (recipe)
Serves 4
1 cup quinoa
1 large green pepper, chopped
1 small to medium red/yellow pepper, chopped (optional)
Half a carton of cherry tomatoes, halved (about a cup)
One medium sized sweet onion, diced (preferably Walla walla, yum )
1 can of black beans, drained and rinsed
Half an avocado, sliced
Juice of one small lime (1-2 tablespoons)
Salt, pepper, and other spices to taste
Start by cooking the quinoa. If it is commercially available (i.e. packaged) you shouldn’t need to wash it—simply add two cups of water to the cup of quinoa, bring to a boil, then reduce heat to low and simmer for 12-15 minutes.
While the quinoa is cooking, season and fry the sweet onion for a few minutes then add the pepper(s) and fry for another minute or so (you want these to stay crunchy). Also it’s important to add salt somewhere in here, in order to bring out the flavor of the veggies. Once the veggies are nearly done, add the black beans and cook for a minute or so, then add the tomatoes.
Cook until the tomatoes are hot and stir the lime juice into the quinoa, then stir that mixture with the veggies. Serve in bowls, adding generous portions of avocado on top of each.
This dish is great the first time around and stores well for excellent leftovers.
A super awesome quinoa bowl (recipe)
Serves 4
1 cup quinoa
1 large green pepper, chopped
1 small to medium red/yellow pepper, chopped (optional)
Half a carton of cherry tomatoes, halved (about a cup)
One medium sized sweet onion, diced (preferably Walla walla, yum )
1 can of black beans, drained and rinsed
Half an avocado, sliced
Juice of one small lime (1-2 tablespoons)
Salt, pepper, and other spices to taste
Start by cooking the quinoa. If it is commercially available (i.e. packaged) you shouldn’t need to wash it—simply add two cups of water to the cup of quinoa, bring to a boil, then reduce heat to low and simmer for 12-15 minutes.
While the quinoa is cooking, season and fry the sweet onion for a few minutes then add the pepper(s) and fry for another minute or so (you want these to stay crunchy). Also it’s important to add salt somewhere in here, in order to bring out the flavor of the veggies. Once the veggies are nearly done, add the black beans and cook for a minute or so, then add the tomatoes.
Cook until the tomatoes are hot and stir the lime juice into the quinoa, then stir that mixture with the veggies. Serve in bowls, adding generous portions of avocado on top of each.
This dish is great the first time around and stores well for excellent leftovers.
Saturday, February 13, 2010
Favorite Fudge Brownies
This is another gem from my good ol' BH & G cookbook. It's so simple, yet it never disappoints. And you make it all in one pan for easy cleanup. These brownies are rich and delicious. Great a la mode or by themselves! Made them last night to satisfy that chocolate craving (it's not a pregnant thing...it's a constant thing).Ingredients
- 1/2 C butter or margarine
- 2 oz unsweetened chocolate (OR 6 T cocoa powder plus 2 T oil)
- 2 eggs
- 1 C sugar
- 1 tsp vanilla
- 3/4 C all-purpose flour
- 1/2 C chopped nuts
- Preheat oven to 350.
- Grease an 8x8x2 baking pan (or thereabouts); set aside. In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, and vanilla. Using a wooden spoon, beat lightly just till combined. Stir in flour and nuts.
- Spread batter in prepared baking pan. Bake at 350 for 30 minutes.
Subscribe to:
Posts (Atom)