Monday, October 26, 2009
2 cups each, kale and collards, cut in fine ribbons
2 cups cabbage, shredded or finely chopped
2 large tomatoes, chopped
1 cup radishes, finely chopped
2 apples, shredded
1 large mango, finely
3/4 of a pomegranate
2 avocadoes, chopped
Mix all well, and serve with any tangy dressing.
Dill Lemon-Honey Dressing
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup olive oil
2 Tbsp. honey
1 Tbsp. dry dill (or 1/4 cup fresh)
1/4 tsp. sea salt
Blend all ingredients in mixer. Excellent on whole-wheat veggie wraps or Shelley's Holiday Ribbon Salad.
2 cups dry black beans
2 Tbsp. coconut oil
2 small onion
2 medium green bell pepper
1 Tbsp. dried oregano
1 Tbsp. ground cumin
3 dried chipotle chilies
2 tsp. hot chipotle sauce (I didn't use this)
8 cups water
2 bay leaves
1/2 cup barley (hulled is you can find it)
1 Tbsp. unsweetened cocoa powder
1/2 tsp. cinnamon
1 cup fresh-squeezed orange juice
1/2 cup chopped fresh cilantro
4 tsp. sea salt
2 Tbsp. apple cider vinegar
Soak black beans overnight, drain and rinse well. Heat coconut oil in a large pot over medium-high heat. Add onion, peppers, carrots, and garlic; saute for 1 minute. Reduce heat and add oregano, cumin, chilies and sauce; saute for 1 minute. Add water, bay leaves, beans, and barley. Bring the soup to a boil, then lower to a simmer and cook uncovered for 1 1/2 to 2 hours, until beans are tender. Stir in cocoa powder, cinnamon, orange juice, cilantro, vinegar, and salt; simmer 5 minutes uncovered. Remove dried dried chipotle peppers before serving (either throw them away, or puree them with a bit of soup and add them back in.) I removed the chilies because it was spicey enough for me.
Serve optionally with corn bread or whole-wheat biscuits.
Tuesday, May 5, 2009
One of my friends here in Japan gave me this recipe. It is sooooo good! I love caramel popcorn so this slightly healthier version is great. I made it even healthier by substituting pure maple syrup for the honey. I also did not put any sugar in the honey/maple syrup and reduce the oil and the sugar in the popcorn to just a sprinkling. I also added only a tsp. of butter. It was great and the maple syrup works really well. I also reduced the cinnamon and you can add some vanilla. Enjoy!
Honey Bun Popcorn
1/4 c. Honey
2 tsp cinnamon (I don't usually add this much, lately I've just left it out)
1 T butter
1/2 c. sugar: divided
1/4 c. unpopped popcorn (I add more)
1/4 c. oil (I think I use less)
Combine honey, cinnamon, butter and 1/4 c. sugar in saucepan. Bring to boil over med heat, stirring constantly. Remove from heat and set aside. Pop popcorn in hot oil and remaining sugar in large pan with lid. (pop it over the stove.) (Our stir crazy popcorn poppers work better!) Remove from heat when the popping stops. Quickly pour in honey mixture and shake to mix well. (I just stirred the honey mixture into the bowl of popcorn with a spoon) Pour into bowl and stir. Cool. Makes 2 quarts.
Tuesday, April 7, 2009
Spring Rolls (Baked)
3/4 cup prepared hoisin sauce
1/4 cup minced onion
3 tablespoons rice vinegar
2 tablespoons water
2 to 3 teaspoons Asian Red Chili Paste
2 tablespoons minced salted roasted peanuts
In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.
Curried Mayonnaise Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lime juice
1/4 teaspoon water
2 teaspoon curry paste (or to taste)
In a bowl, whisk together mayonnaise, lime juice, water, and curry paste. Refrigerate until ready to serve.
1/4 cup sugar
1/4 cup hot water
1 red serranto chile pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup fish sauce
In a medium bowl, combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.
2 tablespoons extra-virgin olive oil
1 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon strawberry preserves
1/2 teaspoon freshly grated ginger root
1/4 teaspoon crushed red pepper
In a large bowl, whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.
Spicy Peanut Sauce:
Bunch fresh cilantro leaves
1 cup smooth peanut butter
1 tablespoons sesame oil
1/2 cup soy sauce
2 1/2 tablespoons sugar
3 cloves garlic, minced
1 tablespoons hot chili sauce
1 tablespoons rice vinegar
In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.
Lemon Vinaigrette Sauce:
Juice of one lemon
Juice of one lime
Juice of one orange
2 tablespoons rice vinegar
1 teaspoon freshly grated ginger
1/2 cup extra-virgin olive oil
1 shallot, minced
In a large bowl, whisk together lemon juice, lime juice, orange juice, rice vinegar, and ginger. Allow mixture to sit fifteen minutes; strain out the ginger and any citrus seeds. Add the shallots and slowly whisk in the olive oil. Season to taste with salt and pepper. Serve at room temperature.
Cut the very top of peppers and clean the inside. Boil the peppers for 5 minutes. Make a simple mixture for the inside- start with onions in a little oil/liquid (I used one whole onion), next add TVP (I used 1/2 bag), next add frozen corn (I used nearly 2 cups), next add brown rice (I used 2+ cups and could add more), and lastly add with 1/2 can tomato sauce and simmer for a few minutes. Stuff the mixture inside the peppers and top with sauce to taste (also suggested is mozzerella cheese but I omitted and it was fine). Bake until ready. You don't need to bake them too long because everything is already hot.
Monday, January 19, 2009
Ice Cream Ingredients:
1 quart whole milk
1 quart half and half (I only bought half the amount by accident, but it still worked)
2 cups sugar
1/2 teaspoon vanilla
Rock Salt (Lots!)
1 gallon-sized zipper bag
1 pint-sized zipper bag for every two people
Mix the ice cream ingredients together and pour the mixture back into the containers.
Have family members pair up or rotate bags (that's what we did).
One partner takes a large bag, and the other takes a small bag.
Fill the large bag half full of ice and sprinkle in plenty of rock salt (two adults handfuls, 3-4 small child handfuls).
Pour the milk mixture into the small bag until it's half full. Press all the air out of the small bag and place it inside the large one. Press all the air out of the large bag.
To make ice cream, the bag needs constant movement. Work in teams to keep it constantly moving until you reach your goal. The process takes about fifteen minutes--ten if you prefer a milkshake!
Add toppings to make your treat even more delicious.
Talk about how this activity involved teamwork. Sometimes the team members' hands got cold--sometimes teamwork can be uncomfortable--but it is nice to share the burden with another person. Explain that working together is sometimes hard, but sweet is the reward. Matthew 12:25.
This was a great activity even for my young family. I have never had all my kids attention at family home evening and not one of them left to do something else! They all wanted to help, and we did have cold hands afterwards. We also ran out of ice, so my hubby ran outside to get some!!! Thanks goodness it's winter time. The ice from outside worked like a charm. Hopefully you can all do this activity sometime. I'll never buy an ice cream maker now that I know all you need it are a couple of plastic bags!!!
Monday, January 12, 2009
2 1/4 cups chick-peas, washed and drained
7 1/2 cups water
3 medium onions
2 1/2 teaspoons salt (yikes)
1 fresh, hot green chili, finely chopped
1 tablespoon peeled, very finely, grated ginger
4 tablespoons lemon juice
2 medium tomatoes, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon turmeric
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
Soak the chick-peas in the water for 20 hours. Put the chick-peas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat, and simmer gently for 1 1/2 hours or until the chick-peas are tender. Strain the chick-peas and save the cooking liquid.
Put 2 tablespoons of the copped onions, 1/2 teaspoon of the salt and the green chili, ginger, and lemon juice into a small cup. Mix well and set aside.
Put a little oil in a heavy, wide pot and set over medium-high heat. When hot, put tin the remaining copped onions. Stir and saute for about 8-10 minutes or until the onion bits develop reddish brown spots. Add the tomatoes. Continue to stir and saute for another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Now put in the drained chick-peas and 1 3/4 cups of their cooking liquid, the remaining salt, garam masala, and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the cup. Stir again to mix. Serve hot or lukewarm.
1 lb. potatoes, boiled, cooled, and peeled
1 medium-sized cauliflower, broken into fairly chunky florets
8 cloves garlic
3 inch piece of ginger, peeled and coarsely chopped
4 tablespoons plus 2 1/2 cups water
1 teaspoon black mustard seeds (If only I could find these here!!!)
1 teaspoon cumin seeds
1/4 teaspoon kalonji (I have no idea what this is and our friend admitted to leaving it out)
1/4 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 1/4-1 1/2 teaspoons salt (I would probably not use this much. It's a little to much for my piece of mind!)
2 cups finely chopped tomatoes
2 medium-sized carrots, peeled and cut into 1/2 inch thick rounds
1/2 teaspoon garam masala (this is a spice blend)
2 cup peas, fresh, or frozen and defrosted
Cut the potatoes into thick "chips" about 1 1/2 inches long. Put a little oil in a wok or frying pan and saute until golden. Remove and place on a plate lined with paper towels. Repeat with cauliflower. Remove.
Put the ginger and garlic into the a food processor or blender with 4 tablespoons of water and blend until you have a smooth paste, pushing down with a rubber spatula when necessary.
Put a little oil in a pan and when hot add mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop put in the kalonji and 2 seconds later the fennel seeds. Give one quick stir and add the paste from the blender. Stir and saute for 2 minutes. Put in the turmeric, ground cumin, ground coriander, and cayenne. Stir once or twice and put in the salt and tomatoes. Stir and cook until most of the liquid has evaporated and the tomatoes are soft. Add 2 1/2 water and bring to a simmer. Cover, turn heat to low, and simmer for about 7 minutes. Put in the carrots, cover again, and simmer for 3 minutes. Now put in the garam masala, peas, potatoes, and cauliflower. Mix gently and bring to a simmer. Cover and continue to simmer on low heat for 6-7 minutes, stirring gently now and then.
Tuesday, January 6, 2009
smidge of olive oil
1 c. chopped onion
1 c. chopped red bell pepper
3/4 c. chopped celery
2 cloves minced garlic
4 c. peeled, cubed sweet potatoes
1 T grated ginger root
3/4 tsp cumin
3/4 tsp coriander
3/4 tsp curry
1/4 tsp cinnamon
2 cups chicken broth
1 can light coconut milk
1/4 tsp freshly ground black pepper
3 T cilantro
3 T basil leaves, fresh, chopped
2 T peanut butter
1 T brown sugar
1 T lime juice
1 lb cooked medium shrimp, tails removed
In soup pot, cook onions, pepper, celery and garlic until soft. Stir in sweet potatoes, ginger root, and bottled spices. Cook for 30 seconds. Add broth, coconut milk, and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well. Add shrimp and heat for about 2 more minutes, just until shrimp is hot.