Description:
This is a recipe my mom always makes around the holidays. It's super decadent. Everyone always loves it, but I really need to only make it when there are many people around to enjoy it because it's really like candy.
Ingredients:
1 tbsn vanilla
1 cup peanut butter
2 sticks margarine (melted) (I use earth balance for a great flavor)
1/3 lb (1 package from box) graham crackers) (crumbled up)
1 lb. powdered sugar
2 cups real chocolate chips
1 tbsn vegetable oil
Directions:
Mix all vanilla, peanut butter, margarine, graham crackers and powdered sugar and spread in 9x13 pan.
Melt 2 cups real chocolate chips in 1 tbsn oil. Spread on peanut butter mixture. Cool and enjoy!
Thursday, November 10, 2005
Sunday, October 2, 2005
Butternut Squash Soup
Description:
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.
Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.
Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg
Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.
Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.
Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.
Sunday, September 4, 2005
Apple Oat Bran Muffins
Description:
From Dr. Andrew Weil's website: Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.
Ingredients:
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water
Directions:
1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Nutrients Per Serving
Calories: 208.4
Protein: 5.6 grams
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.3 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 48.7 grams
Fiber: 5.3 grams
Cholesterol: 0.0 mg
Vitamin A: 19.5 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 3.1 mg
Calcium: 25.1 mg
Magnesium: 58.3 mg
From Dr. Andrew Weil's website: Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.
Ingredients:
Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water
Directions:
1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.
Nutrients Per Serving
Calories: 208.4
Protein: 5.6 grams
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.3 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 48.7 grams
Fiber: 5.3 grams
Cholesterol: 0.0 mg
Vitamin A: 19.5 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 3.1 mg
Calcium: 25.1 mg
Magnesium: 58.3 mg
Sunday, August 7, 2005
Panini With Sautéed Mushrooms
Description:
This sandwich is SUPER yummy!!! I made them for the first time this week and they were so delicious. The recipe is from Health magazine. I just pressed the sandwiches on the Forman Grill. Oh, and I also didn't have roasted red peppers so I just grilled some red peppers on the Forman Grill, as well prior to adding them to the sandwich.
Ingredients:
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
2 tablespoons earth balance, melted
Directions:
1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, and 1/4 cup mushrooms. Top with remaining bread.
3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.
This sandwich is SUPER yummy!!! I made them for the first time this week and they were so delicious. The recipe is from Health magazine. I just pressed the sandwiches on the Forman Grill. Oh, and I also didn't have roasted red peppers so I just grilled some red peppers on the Forman Grill, as well prior to adding them to the sandwich.
Ingredients:
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
2 tablespoons earth balance, melted
Directions:
1. Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
2. Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, and 1/4 cup mushrooms. Top with remaining bread.
3. Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.
Saturday, July 16, 2005
Portuguese White Bean Soup
Description:
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!
Ingredients:
1 cup chopped onions
1 garlic dove, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 teaspoon ground fennel
1 medium potato
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 cups vegetable stock or water
2 cups undrained canned white beans (16-ounce can)
ground black pepper to taste
chopped fresh parsley
Directions:
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers to the pot, and continue to cook for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
I served it with their Savory Scallion Biscuits .
I've been craving soup lately, so I tried this recipe tonight that I found in the Moosewood cookbook. It's really good and really easy. They describe it as a rustic, hearty soup that's quick and delicious. I have to agree!
Ingredients:
1 cup chopped onions
1 garlic dove, minced or pressed
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 teaspoon ground fennel
1 medium potato
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 cups vegetable stock or water
2 cups undrained canned white beans (16-ounce can)
ground black pepper to taste
chopped fresh parsley
Directions:
In a soup pot, sauté the onions and garlic in the olive oil, stirring often, for about 5 minutes or until the onions soften. While the onions sauté, chop the bell pepper. Add the bay leaf, salt, fennel, and bell peppers to the pot, and continue to cook for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice, and stock or water. Cover and simmer for 10 to 15 minutes, until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
I served it with their Savory Scallion Biscuits .
Thursday, June 30, 2005
Pastina w/Mixed Vegetables
Description:
This makes a wonderful side-dish salad or an entree for an EASY and delicious lunch. You're supposed to serve it cold but it's just as yummy served warm.
This recipe is from the McDougall Quick and Easy Cookbook. I just added the garbanzo beans because I love them! :-)
Ingredients:
1 cup uncooked orzo
2 cups frozen mixed vegetables
1 15 oz can of garbanzo beans (optional)
1/4 cup dried cranberries, raisins, or a combination of the two
1/4 cup chopped green onions
1/2 cup oil-free honey dijon dressing
1 tbsn soy sauce
freshly ground black pepper to taste
Directions:
Bring 4 cups of water to a boil. Add the orzo. Cook per instructions on orzo package. Meanwhile, place the frozen vegetables in glass bowl. Add 1/4 cup water, cover, and microwave on high for 6 minutes. (Or if you're like me and don't want to dirty up an additional bowl, just throw the vegetables in with the orzo to cook) for the appropriate amount of time.
Drain the orzo and vegetables. Combine the orzo, vegetables, garbanzo beans, dried fruit, and green onions. Mix the dressing and soy sauce and pour over the orzo mixture and toss to mix. Season with the pepper. Refrigerate at least up to 2 hours to blend the flavors.
This makes a wonderful side-dish salad or an entree for an EASY and delicious lunch. You're supposed to serve it cold but it's just as yummy served warm.
This recipe is from the McDougall Quick and Easy Cookbook. I just added the garbanzo beans because I love them! :-)
Ingredients:
1 cup uncooked orzo
2 cups frozen mixed vegetables
1 15 oz can of garbanzo beans (optional)
1/4 cup dried cranberries, raisins, or a combination of the two
1/4 cup chopped green onions
1/2 cup oil-free honey dijon dressing
1 tbsn soy sauce
freshly ground black pepper to taste
Directions:
Bring 4 cups of water to a boil. Add the orzo. Cook per instructions on orzo package. Meanwhile, place the frozen vegetables in glass bowl. Add 1/4 cup water, cover, and microwave on high for 6 minutes. (Or if you're like me and don't want to dirty up an additional bowl, just throw the vegetables in with the orzo to cook) for the appropriate amount of time.
Drain the orzo and vegetables. Combine the orzo, vegetables, garbanzo beans, dried fruit, and green onions. Mix the dressing and soy sauce and pour over the orzo mixture and toss to mix. Season with the pepper. Refrigerate at least up to 2 hours to blend the flavors.
Saturday, June 18, 2005
Indian Spiced Vegetable and Couscous Pot
Description:
I got this recipe from Rachel Ray's 30 minute Get Real Meals. It's really good. It's also great because you can do a lot of the chopping in advance and just throw everything together at the end. I substituted the chicken broth with vegetable broth.
Ingredients:
3 TBs Extra Virgin Olive Oil (EVOO)
1 - inch piece fresh ginger root, peeled and minced or grated (I used 1 tsp of pre-grated ginger)
1 tsp cumin seeds
1 tsp crushed hot red pepper flakes
3 garlic cloves, crushed
1 head cauliflower, cut into florets
3 baby eggplants (1 1/2 lbs), cut lengthwise into 1-inch wednes
1 small yellow onion, sliced
1 can (15 oz) chickpeas
1 tbs ground coriander
1 1/2 tsp turmeric
1 tsp allspice
1 tsp salt
1 14.25 oz can of vegetable broth
1/3 cup couscous
1 cup fresh basil leaves, torn or shredded, or 1/2 cup chopped fresh cilantro, for garnish (optional)
Directions:
Heat a deep nonstick skillet or pot (choose one that has a tight fitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and the garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize a bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and vegetable broth and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.
I got this recipe from Rachel Ray's 30 minute Get Real Meals. It's really good. It's also great because you can do a lot of the chopping in advance and just throw everything together at the end. I substituted the chicken broth with vegetable broth.
Ingredients:
3 TBs Extra Virgin Olive Oil (EVOO)
1 - inch piece fresh ginger root, peeled and minced or grated (I used 1 tsp of pre-grated ginger)
1 tsp cumin seeds
1 tsp crushed hot red pepper flakes
3 garlic cloves, crushed
1 head cauliflower, cut into florets
3 baby eggplants (1 1/2 lbs), cut lengthwise into 1-inch wednes
1 small yellow onion, sliced
1 can (15 oz) chickpeas
1 tbs ground coriander
1 1/2 tsp turmeric
1 tsp allspice
1 tsp salt
1 14.25 oz can of vegetable broth
1/3 cup couscous
1 cup fresh basil leaves, torn or shredded, or 1/2 cup chopped fresh cilantro, for garnish (optional)
Directions:
Heat a deep nonstick skillet or pot (choose one that has a tight fitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and the garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize a bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and vegetable broth and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.
Thursday, June 9, 2005
Curried Chickpeas and Tofu
Description:
This is a super easy and yummy recipe from the Moosewood cookbook. It's really easy to have most of the ingredients on hand. It's not super spicy, so if you like more spice, you might want to add more than the recipe suggests.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
3/4 pound tofu, cut in to 1/2 inch cubes (firm)
2 cups undrained cooked chick peas (16-oz can)
2 tomatoes, chopped (I used a 14.5 oz can of diced tomatoes)
1 pinch of salt, or more to taste
Directions:
Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.
Stir in the cumin, coriander, turmeric, pepper, and cayenne.
Add the cubed tofu and cook for a minute or so, stirring constantly.
Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5
minutes.
Add the tomatoes and continue to cook until thoroughly heated. Add
salt to taste.
Serve basmati rice. I served it over brown basmati
rice.
This is a super easy and yummy recipe from the Moosewood cookbook. It's really easy to have most of the ingredients on hand. It's not super spicy, so if you like more spice, you might want to add more than the recipe suggests.
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch cayenne
3/4 pound tofu, cut in to 1/2 inch cubes (firm)
2 cups undrained cooked chick peas (16-oz can)
2 tomatoes, chopped (I used a 14.5 oz can of diced tomatoes)
1 pinch of salt, or more to taste
Directions:
Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.
Stir in the cumin, coriander, turmeric, pepper, and cayenne.
Add the cubed tofu and cook for a minute or so, stirring constantly.
Add the chickpeas and about 1/2 cup of their liquid, and simmer for 5
minutes.
Add the tomatoes and continue to cook until thoroughly heated. Add
salt to taste.
Serve basmati rice. I served it over brown basmati
rice.
Tuesday, June 7, 2005
Quinoa Black Bean Salad
Description:
This is nice salad for the summer. It's super easy to make and it's great for picnics. I had it last night with a side of sauteed spinach. For lunch today we used the leftovers to make a burrito by putting it in tortilla's with added avocado. This recipe is from the Moosewood Cookbook. In case you're not familiar with it, quinoa is a chewy grain that is high in protein that is popular in South America.
Ingredients:
1/3 C. dry quinoa
1 C. water
1 tspn olive oil
4 tspn fresh lime juice, or more to taste (i used it from the bottle)
1/4 tspn ground cumin
1/4 tspn ground coriander
1 Tbsn finely chopped fresh cilantro
2 Tbsn. minced scallions
1-1/2 C. cooked black beans (one 15-oz. can)
2 C. diced tomatoes (or one 24-oz. can, drained and diced)
1 C. diced bell pepper (red, green, yellow or a mix)
2 tspn minced fresh (or canned) green chiles (optional)
salt and black pepper to taste
lemon or lime wedges (optional)
Directions:
Rinse quinoa well in a sieve. Boil the water, add quinoa, cover, and simmer about 10-15 minutes, until all the water is absorbed. Cool 15 minutes.
Combine oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in beans, tomatoes, bell peppers, and chiles. Add cooled quinoa, salt and pepper to taste.
Refrigerate until ready to serve.
Garnish with lemon or lime.
This is nice salad for the summer. It's super easy to make and it's great for picnics. I had it last night with a side of sauteed spinach. For lunch today we used the leftovers to make a burrito by putting it in tortilla's with added avocado. This recipe is from the Moosewood Cookbook. In case you're not familiar with it, quinoa is a chewy grain that is high in protein that is popular in South America.
Ingredients:
1/3 C. dry quinoa
1 C. water
1 tspn olive oil
4 tspn fresh lime juice, or more to taste (i used it from the bottle)
1/4 tspn ground cumin
1/4 tspn ground coriander
1 Tbsn finely chopped fresh cilantro
2 Tbsn. minced scallions
1-1/2 C. cooked black beans (one 15-oz. can)
2 C. diced tomatoes (or one 24-oz. can, drained and diced)
1 C. diced bell pepper (red, green, yellow or a mix)
2 tspn minced fresh (or canned) green chiles (optional)
salt and black pepper to taste
lemon or lime wedges (optional)
Directions:
Rinse quinoa well in a sieve. Boil the water, add quinoa, cover, and simmer about 10-15 minutes, until all the water is absorbed. Cool 15 minutes.
Combine oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in beans, tomatoes, bell peppers, and chiles. Add cooled quinoa, salt and pepper to taste.
Refrigerate until ready to serve.
Garnish with lemon or lime.
Thursday, June 2, 2005
Grilled Vegetable Sandwich
Description:
I made this sandwich last night and it was SUPER yummy! For those that live in NYC, I ordered the par baked whole wheat baguette from Fresh Direct so I had fresh baked bread to use with the sandwich.
Ingredients:
1 red pepper (sliced in 4 large pieces)
1 zucchini (sliced lengthwise)
1 large rounded slice of red onion
1 avocado
Olive Oil (preferably in a mister)
Italian seasonings
Whole wheat baguette
Directions:
I sprayed olive oil then sprinkled italian seasonings on both sides of red pepper, zucchini and red onion then grilled them each on the Forman Grill for about 3-4 minutes on each side (I left them on until there were grill marks). I was able to do all of this while the bread was baking.
Once bread was done I layered each of the vegetables with the avocado on the bottom. There were enough for vegetables for 2 sandwiches (and a little extra for Lyla to munch on). It was great last night while it was warm, but it was just as yummy today for lunch served cold.
I made this sandwich last night and it was SUPER yummy! For those that live in NYC, I ordered the par baked whole wheat baguette from Fresh Direct so I had fresh baked bread to use with the sandwich.
Ingredients:
1 red pepper (sliced in 4 large pieces)
1 zucchini (sliced lengthwise)
1 large rounded slice of red onion
1 avocado
Olive Oil (preferably in a mister)
Italian seasonings
Whole wheat baguette
Directions:
I sprayed olive oil then sprinkled italian seasonings on both sides of red pepper, zucchini and red onion then grilled them each on the Forman Grill for about 3-4 minutes on each side (I left them on until there were grill marks). I was able to do all of this while the bread was baking.
Once bread was done I layered each of the vegetables with the avocado on the bottom. There were enough for vegetables for 2 sandwiches (and a little extra for Lyla to munch on). It was great last night while it was warm, but it was just as yummy today for lunch served cold.
Thursday, May 26, 2005
Vegan Blueberry Muffins
Description:
I came across this recipe in a magazine and gave it a try. It was really good. I substituted 1 cup of the flour for whole wheat flour. I thought it was really good but it definitely gave it a "healthy" taste. If you want to make it healthier I recommend trying that substitution. You can start off just substituting 1/4 cup and work your way up to more whole wheat flour if you're not used to the taste.
Ingredients:
1/4 cup softened soy margarine (or any other vegetable spread, I used Promise)
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup granulated sugar
2 cups all-purpose flour
1 tbs baking powder
1 tsp vanilla extract
1/2 cup soy milk (I used vanilla flavored)
2 cups fresh blueberries (I used frozen)
Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all wet ingredients together in mixing bowl (except for blueberries). Add dry ingredients and stir just until mixed. You do not want to over mix. Add blueberries. Spoon into muffin cups., filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.
I came across this recipe in a magazine and gave it a try. It was really good. I substituted 1 cup of the flour for whole wheat flour. I thought it was really good but it definitely gave it a "healthy" taste. If you want to make it healthier I recommend trying that substitution. You can start off just substituting 1/4 cup and work your way up to more whole wheat flour if you're not used to the taste.
Ingredients:
1/4 cup softened soy margarine (or any other vegetable spread, I used Promise)
1/2 cup unsweetened applesauce
1/2 tsp salt
1 cup granulated sugar
2 cups all-purpose flour
1 tbs baking powder
1 tsp vanilla extract
1/2 cup soy milk (I used vanilla flavored)
2 cups fresh blueberries (I used frozen)
Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all wet ingredients together in mixing bowl (except for blueberries). Add dry ingredients and stir just until mixed. You do not want to over mix. Add blueberries. Spoon into muffin cups., filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.
Tuesday, April 12, 2005
Barbecued Eggplant
Description:
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
Wednesday, February 9, 2005
White Bean Soup With Spinach and Leeks
Description:
This is one of my absolute favorite soup recipes. I got it from Health magazine awhile back. It's healthy, easy and you can find most of the ingredients in your pantry. You can substitute regular couscous if you can't find whole wheat.
I'm making it tonight for dinner so I'll try to add a picture tonight.
Ingredients:
2 teaspoons olive oil
4 leeks, rinsed well; white portion chopped (discard green tops)
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups fat-free vegetable or chicken broth
2 (15.5-ounce) cans white (cannellini) beans, rinsed and drained
2 bay leaves
1/2 cup whole-wheat couscous
2 cups packed spinach leaves Salt and ground black pepper
Directions:
Prep time: 5 min.
Cook time: 8 min.
Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and saute 2 minutes, until tender. Add cumin and stir. Add broth, beans and bay leaves and bring mixture to a boil. Add couscous, reduce heat to low, cover and simmer 5 minutes.
Remove bay leaves and discard; stir in spinach leaves and cook 30 seconds, until spinach is wilted. Season to taste with salt and pepper. Ladle soup into bowls.
Nutrition Score per serving (1 1/2 cups): 409 calories, 8% fat (3.6 g; 0.5 g saturated), 70% carbs (72 g), 22% protein (22 g), 16 g.fiber.
Tuesday, January 25, 2005
Natural Cleaning remedies
Description:
glass cleaner
1 c. rubbing alcohol
1 c water
1 tbsp white vinegar
all purpose cleaner
1 tbsp non sudsing ammonia
1 tbsp laundry detergent
2 c water
furniture polish
1 c olive oil
1/2 c lemon juice
Ingredients:
cleaner
Directions:
cleaner
glass cleaner
1 c. rubbing alcohol
1 c water
1 tbsp white vinegar
all purpose cleaner
1 tbsp non sudsing ammonia
1 tbsp laundry detergent
2 c water
furniture polish
1 c olive oil
1/2 c lemon juice
Ingredients:
cleaner
Directions:
cleaner
Thursday, January 13, 2005
SPICED PUMPKIN BREAD
Description:
My friend Lisa found this great recipe and modified it a bit to make it a bit more healthy by substituting 3/4 of the oil w/applesauce and using less sugar. Of course, I negate those healthy changes by adding a bunch of chocolate chips.
It's a really quick easy recipe and it's delicious. My 1 1/2 year old daughter loves it too.
Ingredients:
2 1/2 cups sugar
1/4 cup vegetable oil
3/4 applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts or chocolate chips (optional)
The amount of chocolate chips is up to you! I've used anything from 1/4 cup to the entire bag of chocolate chips!!
Directions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or chocolate chips, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
My friend Lisa found this great recipe and modified it a bit to make it a bit more healthy by substituting 3/4 of the oil w/applesauce and using less sugar. Of course, I negate those healthy changes by adding a bunch of chocolate chips.
It's a really quick easy recipe and it's delicious. My 1 1/2 year old daughter loves it too.
Ingredients:
2 1/2 cups sugar
1/4 cup vegetable oil
3/4 applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts or chocolate chips (optional)
The amount of chocolate chips is up to you! I've used anything from 1/4 cup to the entire bag of chocolate chips!!
Directions:
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or chocolate chips, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
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