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.
Thursday, June 30, 2005
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.
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