I can't believe it's taken me so long to put this up here. I've been averse to salad dressing for years because I decided that salad dressing was either filled with fat or a ton of weird ingredients/chemicals that didn't belong in my body... well here's the answer to that dilemma!
Ingredients:
3 tablespoons fresh squeezed OJ
3 tablespoons good balsamic vinegar
Fresh ground pepper to taste
Salt to taste
Directions:
1. Stir everything together.
2. Enjoy!
That gives you enough for two people.
Tuesday, February 16, 2010
Sunday, February 14, 2010
Fancy Shmancy Swiss Chard
Ingredients:
1 to 1.5 bunches of swiss chard cleaned and roughly chopped up
1 tablespoon olive oil
1 clove garlic chopped up super fine
1/2 a purple onion chopped up
1/2 cup chopped dried figs
1/2 cup walnuts
3/4 cup grape tomatoes
Salt
Ground black pepper
Directions:
1. Boil up some salty water in a big pot
2. Once the water is boiling throw in your swiss chard and leave in for barely 2 minutes, just until they start to wilt.
3. Drain the water, rinse the chard in cold water and dry.
4. In a pan heat up the olive oil on medium high, throw in the garlic and onion and cook till the onions are soft and tender.
5. Add the walnuts and figs in next. Cook until the walnuts start to brown a little.
6. Add in the tomatoes and cook them until they start to brown.
7. Lower the heat and stir in your chard and black pepper.
8. Salt to taste
Wednesday, January 13, 2010
Wonton Wrappers!
So I don't have a recipe to post... but felt I needed to share a recent discovery: WONTON WRAPPERS!
Wonton wrappers are little square bits of dough are wonderful and usually vegan! They're in the freezer section of your grocery store. Go look for them. Now!!
I recently got together with a friend and we made Sweet Potato Ravioli with them! Craziness! I know! Wonton wrappers = ravioli! Who knew? Anyway - if your interested google yourself up a recipe until I perfect mine. We made a red sauce as well as a "butter" sage sauce to go with the ravioli. They both worked well. YUM!
The next experiment will be making wontons! I'll keep you posted.
Here's an interesting list of ideas in the mean time:
http://chowhound.chow.com/topics/442133
Check it out!
Wonton wrappers are little square bits of dough are wonderful and usually vegan! They're in the freezer section of your grocery store. Go look for them. Now!!
I recently got together with a friend and we made Sweet Potato Ravioli with them! Craziness! I know! Wonton wrappers = ravioli! Who knew? Anyway - if your interested google yourself up a recipe until I perfect mine. We made a red sauce as well as a "butter" sage sauce to go with the ravioli. They both worked well. YUM!
The next experiment will be making wontons! I'll keep you posted.
Here's an interesting list of ideas in the mean time:
http://chowhound.chow.com/topics/442133
Check it out!
Wednesday, January 6, 2010
Mexican Rice
So, in case you're wondering for New Years Eve I made almost every recipe on this blog! The Mexican Beans, the tortilla bowls and the fancy squash! Pretty much the only new thing I did was this rice!
I did learn that you can cook brown rice in a rice cooker with just a little bit more water than you would use for white rice! Thanks roomie for sharing your rice cooker!
2 1/1 cups of cooked brown rice (It was 2 1/2 cups when it was dry I don't know how many cups it was once it was cooked.)
1 small can (8oz? 6oz? I'm not sure but it's a little can) of Goya Salsa Picante
1/4 cup of pureed cilantro
1 lime's worth of juice
1/4 cup chopped celery
1/4 cup chopped purple onion
1 cup chopped bell peppers (pick any two colors you want I used red and green)
3/4 cup chopped tomatoes
Red pepper to taste
Salt to taste
1 tsp cumin
1 tbsp olive oil
Directions:
1. Heat up the olive oil
2. Throw in the onions and celery and cook on high until they start to brown
3. Next the bell peppers
4. Once the peppers start to soften up and stir in the rice
5. Add in your spices, salsa picante, cilantro paste, salt and tomatoes
6. Stir everything up really well and keep the heat on medium until the tomatoes start to get wilty.
7. Add in your lime juice
I served this in the tortilla bowls with salad and even used some as a replacement for the filling in the fancy squash. Both went over well. I'm also sure it would be fine as a side dish. Also, if you want some protein in there I wouldn't hesitate to throw in a can of black beans! Or if you wanted it more spicy throw in some chopped jalapenos around when you put in the bell peppers. Yum!
I did learn that you can cook brown rice in a rice cooker with just a little bit more water than you would use for white rice! Thanks roomie for sharing your rice cooker!
2 1/1 cups of cooked brown rice (It was 2 1/2 cups when it was dry I don't know how many cups it was once it was cooked.)
1 small can (8oz? 6oz? I'm not sure but it's a little can) of Goya Salsa Picante
1/4 cup of pureed cilantro
1 lime's worth of juice
1/4 cup chopped celery
1/4 cup chopped purple onion
1 cup chopped bell peppers (pick any two colors you want I used red and green)
3/4 cup chopped tomatoes
Red pepper to taste
Salt to taste
1 tsp cumin
1 tbsp olive oil
Directions:
1. Heat up the olive oil
2. Throw in the onions and celery and cook on high until they start to brown
3. Next the bell peppers
4. Once the peppers start to soften up and stir in the rice
5. Add in your spices, salsa picante, cilantro paste, salt and tomatoes
6. Stir everything up really well and keep the heat on medium until the tomatoes start to get wilty.
7. Add in your lime juice
I served this in the tortilla bowls with salad and even used some as a replacement for the filling in the fancy squash. Both went over well. I'm also sure it would be fine as a side dish. Also, if you want some protein in there I wouldn't hesitate to throw in a can of black beans! Or if you wanted it more spicy throw in some chopped jalapenos around when you put in the bell peppers. Yum!
Wednesday, December 23, 2009
Tofu Scramble
Ingredients
1 block of firm tofu grated with a cheese graters (the largest hole works best)
1 cup chopped mushrooms (I used the baby bella's... also if you don't like mushrooms these are totally optional)
1 chopped up bell pepper (Any color works fine)
1 small onion chopped up
1 clove of garlic chopped up
1 cup of whole grape tomatoes or some other kind of tomato chopped up
2 cups of baby spinach
1/4 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper flakes
2 tsp olive oil
Salt to taste
Directions:
1. Take about a 1/4 cup of the tofu at a time, place it in a paper towel or two and squeeze out the water.
2. Heat up the oil, throw in the onions, garlic and crushed red pepper.
3. Once the garlic and onions are browned up put in the bell peppers and mushrooms let them cook for a few minutes
4. Next the tomatoes and then the spinach
5. Throw in the cumin, turmeric and salt
6. Stir and cook over medium heat till most of the liquid is gone.
I'm a big fan of this either on it's own with ketchup or in a toasted English muffin. Yum! Yay for breakfast foods that have protein in them!
1 block of firm tofu grated with a cheese graters (the largest hole works best)
1 cup chopped mushrooms (I used the baby bella's... also if you don't like mushrooms these are totally optional)
1 chopped up bell pepper (Any color works fine)
1 small onion chopped up
1 clove of garlic chopped up
1 cup of whole grape tomatoes or some other kind of tomato chopped up
2 cups of baby spinach
1/4 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper flakes
2 tsp olive oil
Salt to taste
Directions:
1. Take about a 1/4 cup of the tofu at a time, place it in a paper towel or two and squeeze out the water.
2. Heat up the oil, throw in the onions, garlic and crushed red pepper.
3. Once the garlic and onions are browned up put in the bell peppers and mushrooms let them cook for a few minutes
4. Next the tomatoes and then the spinach
5. Throw in the cumin, turmeric and salt
6. Stir and cook over medium heat till most of the liquid is gone.
I'm a big fan of this either on it's own with ketchup or in a toasted English muffin. Yum! Yay for breakfast foods that have protein in them!
Monday, October 12, 2009
Not Hummus
I totally started out with really good intentions to make hummus today... and well it just didn't work out. I was just way too feisty! But, hey it worked out and now I have a new recipe.
Also, I'm pretty sure the black bean farmers of the world are soon going start paying me. About 80% of my last few posts have included black beans... and don't you worry, so does this one!
Ingredients:
1 can chick peas
3/4 cup water
1/2 tsp dried crushed thyme
1 clove garlic minced up super tiny
1/2 a medium onion all chopped up
1 tsp olive oil
1 can black beans
Salt to taste
Juice from 1 big lemon
1 tbsp dried cilantro (I ran out of the fresh stuff.. I bet it would have been better if it was fresh)
Directions:
1. Bring the water to boil
2. Throw in the thyme and chick peas and cook on high until the chick peas are super mushy.
3. Blend/food process the chick pea mixture and put on the side.
4. Heat up the olive oil in a pot
5. Throw in the garlic and onions. Brown them up!
6. Put in the black beans and cook for about a minute on medium heat.
7. Next the crushed tomatoes, cumin, cilantro and crushed red pepper. Cook over medium-high heat for about 3-4 minutes.
8. Mix in the chick pea mixture and cook for another minute or two over medium-high heat.
9. Turn down off the heat and add your salt and lemon juice.
10. Similar to the salsa serve at room temp with something to dip into it!
Also, I'm pretty sure the black bean farmers of the world are soon going start paying me. About 80% of my last few posts have included black beans... and don't you worry, so does this one!
Ingredients:
1 can chick peas
3/4 cup water
1/2 tsp dried crushed thyme
1 clove garlic minced up super tiny
1/2 a medium onion all chopped up
1 tsp olive oil
1 can black beans
Salt to taste
Juice from 1 big lemon
1 tbsp dried cilantro (I ran out of the fresh stuff.. I bet it would have been better if it was fresh)
Directions:
1. Bring the water to boil
2. Throw in the thyme and chick peas and cook on high until the chick peas are super mushy.
3. Blend/food process the chick pea mixture and put on the side.
4. Heat up the olive oil in a pot
5. Throw in the garlic and onions. Brown them up!
6. Put in the black beans and cook for about a minute on medium heat.
7. Next the crushed tomatoes, cumin, cilantro and crushed red pepper. Cook over medium-high heat for about 3-4 minutes.
8. Mix in the chick pea mixture and cook for another minute or two over medium-high heat.
9. Turn down off the heat and add your salt and lemon juice.
10. Similar to the salsa serve at room temp with something to dip into it!
Black Bean & Corn Salsa!
Ingredients:
1 clove of garlic minced up really tiny
1/2 a medium white onion chopped up
1 tsp olive oil
1 can black beans
1 cup frozen/canned corn
1/2 of a 16oz can of crushed tomatoes
1/2 cup of chopped cilantro
Salt to taste
2 tsps ground red pepper
1 tsp ground cumin
1 tsp chopped oregano
Juice from one big lime
Directions:
1. Heat up the olive oil in a pot.
2. Throw in the garlic and onions and brown.
3. Next the beans, then the corn and finally the tomatoes.
4. Cook on medium-high for circa 5 minutes
5. Throw in the spices and salt.
6. Turn off the heat.
7. Stir in the lime juice, oregano and cilantro while the mixture is still warm.
8. Serve at room temp or chilled with happy things like tortilla chips.
1 clove of garlic minced up really tiny
1/2 a medium white onion chopped up
1 tsp olive oil
1 can black beans
1 cup frozen/canned corn
1/2 of a 16oz can of crushed tomatoes
1/2 cup of chopped cilantro
Salt to taste
2 tsps ground red pepper
1 tsp ground cumin
1 tsp chopped oregano
Juice from one big lime
Directions:
1. Heat up the olive oil in a pot.
2. Throw in the garlic and onions and brown.
3. Next the beans, then the corn and finally the tomatoes.
4. Cook on medium-high for circa 5 minutes
5. Throw in the spices and salt.
6. Turn off the heat.
7. Stir in the lime juice, oregano and cilantro while the mixture is still warm.
8. Serve at room temp or chilled with happy things like tortilla chips.
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