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May. 20th, 2009

hair syrup curl


tasty burritos - save some for later

refried beans, heat them up on the stove
Add some handfuls of spinach, it cooks down, so add a lot.
then, a large spoon ful of peanut butter, some hot sauce (very little, and optional), and a teaspoon or two or soysauce.

While you are doing this, cook some rice.

make burritos out of it. eat one, leave the rest out to cool, and then put them in the freezer to eat when your in a hurry later.

I have bad grammer cause I have a burrito in one hand.

May. 18th, 2009

hair syrup curl


Quinoa, celery root, etc

cook some Celery Root part way (baking?) and the peel and cut it into cube-like things, and cook it with Quinoa and some cloves. Add cinnamon and honey and lots of butter to taste.

And if it isn't sweet enough, you can always add more sugar. It changes the flavor pretty signifigantly though.

May. 13th, 2009

food  - sushi


Lentil & Chesnut Mushroom Ragu with Green Bean "Pasta"


How to...Collapse )

May. 2nd, 2009

hair syrup curl


Sweet potatoes and cottage cheese

If sweet potatoes are local to you, I recommend obtaining a large one, or a few, baking them till they are suitibly soft, and then using bits of them over the course of a few days.

For example, in your cottage cheese, for breakfast. YUM!

Apr. 25th, 2009

hair syrup curl


Peanut butter and Beans! And spinach!

all heated on the skillet. Delicious! Especially if you are anemic and want iron and protein. I think walnuts would be good added afterwards.

Apr. 18th, 2009

ixchel-spiral goddess


Chipotle Chicken (or Southwest Veggie) Salad

I'm not a huge fan of chicken salad but I finally found one I like. This can easily be converted to vegetarian by omitting the chicken and maybe increasing the black beans and corn by half. It can even be made vegan by substituting non-dairy sour cream.

Chipotle Chicken Salad

2/3 cup of sour cream (whatever fat content you want or vegan)
1/3 cup of minced, fresh cilantro (if you can't stand cilantro use Italian parsley)
1 T of minced chipotle chili canned in adobo sauce (Hispanic section of the store)
1 tsp ground cumin
1 tsp chili powder
1 - 2 cloves of garlic, grated or finely minced (depending on size of cloves and preference)
1 1/2 T fresh lime juice
salt and pepper to taste

4 cups of shredded romaine lettuce
2 cups of cubed, skinless cooked chicken breast
1 cup of cherry tomatoes, halved
1 cup of peeled, diced avocado
1/2 cup of thinly sliced red onion (I've used green onions, too, or any onion you have handy)
1 can, drained and rinsed black beans
1 cup of whole corn kernels (fresh roasted and cut off the cob would taste best, but you can use
canned or frozen and thawed.

Mix the dressing ingredients together in a largish bowl until combined then toss the other ingredients in until coated. You can leave out the lettuce and add it separately if you're not going to be serving the whole thing or want to make a nice presentation of the ingredients on a bed of lettuce. It's also great without the lettuce, scooped up on tortilla chips or eaten with Wasa bread.


Mar. 11th, 2009

Nikon Me


Spinach Salad

Spinach SaladSpinach, ripped in bite-size pieces, stems removed.

1/2 cup olive oil
1/4 cup cider vinegar
2 Tbsp balsamic vinegar
2 Tbsp prepared Dijon mustard
1 Tbsp mayonnaise
1/4 cup crumbled feta
freshly ground salt and pepper to taste

Rip spinach into bite-sized pieces, discarding the stems. Wash. Combine dressing ingredients except for feta, and whisk thoroughly. Add feta and whisk to combine. Add to spinach and toss. Serve topped with Craisins.

Feb. 11th, 2009

Nikon Me


Today's Garden Vegetable Soup

1 cup finely chopped leeks
1 large white onion, diced
3 cloves garlic, minced
4 carrots, cubed or sliced
4 large potatoes, cubed or diced
1 cup corn kernels
2 cups green beans cut in 1-inch pieces
2 cups diced tomatoes
2 quarts chicken or vegetable stock

Sautee leeks, onions, and garlic in a few tablespoons of olive oil in a hot dutch oven until everything starts to get transparent, but not brown. Add the carrots, potatoes, and green beans, and continue cooking over medium heat for five minutes.

Add the broth to the pot and increase to high heat until it reaches a boil, then lower to a simmer. Add the corn and tomatoes, and add freshly ground black pepper, Kosher salt, and some finely chopped parsley to taste.

Soup photo...Collapse )

[info]Queen of Tarts Cafe, Ithaca.

Feb. 2nd, 2009

Nikon Me


Caesar Salad & Spinach Pasta Bake

Caesar Salad & Spinach Pasta Bake

Jan. 3rd, 2009

me and franny


(no subject)

This recipe appreared online in the 12/31 New York Times. Their Recipes for Health section has been an extraordinary resource for finding good veggie-centric recipes. I made this chickpea/squash soup tonight with slight adjustments-- I had no mint, and I subbed orzo for the vermicelli (the recipe in the paper was adapted from another called for the large, pearl-like couscous and orzo seemed closer). The chickpeas/tomatoes were canned, but all else was fresh.

The text below is verbatim from the article, and the original author is Martha Rose Shulman-- if this is against community rules, I apologize!

1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water

1 bunch cilantro

1 dried red chili pepper

2 tablespoons olive oil, plus additional for drizzling

1 large onion, chopped

2 medium carrots, diced

4 plump garlic cloves, minced

1 tablespoon sweet paprika

1 teaspoon ground turmeric

1 (28-ounce) can chopped tomatoes, with juice

1 1/2 quarts water

Salt to taste

1/2 pound winter squash, peeled and diced

1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste

Salt and freshly ground pepper

1/2 cup vermicelli

2 tablespoons chopped fresh mint

Lemon wedges for serving (optional)

1. Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.

2. Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

Yield: Serves 4 to 6

Advance preparation: This gets better overnight, but don’t add the pasta or the fresh chopped cilantro and mint until shortly before serving. You may need to thin out with water. It will keep for 3 or 4 days in the refrigerator.

Variation: In spring and summer, substitute 1/2 pound diced zucchini for the squash. Simmer the zucchini for no longer than 30 minutes.

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