Monday, September 21, 2009

Sweet Potato Fries (baked)

These were delicious!!

Preheat oven to 400 degrees F.

1. Peel the amount of sweet potatoes you desire (pictured here were 3 medium)
2. Cut potatoes into fry size slices.
3. Place fries in a large bowl and sprinkle with favorite seasoning and a tsp of
olive oil. (might try spraying with pam for lower fat). We used Chef Paul Prudhomme's Magic seasoing blends--Vegetable Magic (sold in seasoning section).

4. Place in center of oven on tray sprayed with pam. Cook about 30 minutes or until done--some will just start to brown a bit.

Friday, September 18, 2009

Crockpot vegetables with pasta

Really liked this--found it in Fix it and forget it Lightly. (this recipe was by Donna Lantgen) We liked this soooooooooo MUCH that we had to make another batch the next day (today!)

2 cups chopped zucchini
1/2 cup chopped cherry tomatoes, cut in half
1 large red pepper chopped (she said 1/2 of one--I like more)
1/2 medium-sized onion sliced
1/2 cup fresh mushrooms, sliced (I didn't have any in this picture--I ran out)
4 cloves garlic, minced
1 Tbsp of Italian seasoning (I just sprinkled some Mrs. Dash Italian)
8- oz can tomato sauce Note--we substitute a large jar of Paul Newman's Marinara

1. combine all in slow cooker
2. cook on low 6 hours or until vegetables are tender
3. serve on your favorite pasta (we used a rice Ziti)

Merlot/bordeaux--Christian Moueix 2005

This was smooth and I liked it. This was a 2005--by Christian Moueix---it was rich and mellow as the bottle says.

Chinese Vegetables for crockpot

Got the basic recipe from the book Fix-It and Forget-it Lightly. Makes 6 servings

1 bunch of celery, sliced on the diagonal
1 large onion, sliced
1 pound can of bean sprouts, drained (I would prefer fresh but can't always find them)
12 oz package of chop-suey vegetables (I used canned --24 oz--but added my own fresh too
[I added carrots-sliced very small, a large box of fresh mushrooms -sliced, some red bell pepper)
2 (4 oz each) cans sliced mushrooms , drained (I used the fresh--see above)
1 Tbs of sugar
3 Tbsp. low sodium soy sauce (la choy is Gluten free)
1/4 tsp black pepper or to taste
(the recipe also calls for 3/4 cup of water--but mine didn't need as much because of the fresh veggies)
Sometimes I add a can of chickpeas too

1. Saute the fresh veggies just a few minutes if you want to cut down on crock time.
2. Combine all ingredients in slow cooker
3. cover. Cook on low 3-6 hours depending upon how soft or crunchy you like your veggies. Since I sauteed mine first it was done much more quickly.

Serve over rice

Tuesday, September 15, 2009

Mashed potatoes and cauliflower (lowfat)

This is one of my family's favorites!! (Ps. Acorn squash is also very good mixed in with potatoes--gives it a buttery taste)

1 head of cauliflower
4-7 large potatoes (depending on how much you want)
garlic or garlic powder
chives (optional)
parsley (about 1/4 cup)
salt and pepper

To cook the potatoes more evenly pare them and slice in half and cook this way for about 20-25 minutes in water until done. (you can cook the potatoes with a teaspoon of minced garlic for flavor). Meanwhile cut up the cauliflower and set in a frying pan (saute pan). Place about 1/4 inch of water in the pan and cook the cauliflower 15-20 minutes or so until tender--turning them every so often. Drain the potatoes saving the cooking water. Add the drained cauliflower to the potatoes and mash adding enough potato water to get right consistency. Add parsley
and mix in adding salt and pepper to taste. Can add extra garlic powder if desired.

We like this served with cooked mushrooms and onions and chickpea salad.

Chickpea salad without oil

Do this in the amounts you desire:

purple onion
fresh lemon juice
white wine vinegar
fresh tomatoes

I mix up the chickpeas, onion, and parsley and tomatoes. Then I sprinkle it with the seasonings to taste--giving some shakes of the white wine viegar and squeezes of the lemon. Do it according to taste.

bean and green salad

I like this salad and wanted to put it here so I wouldn't forget. We often have a salad of lettuce and strawberries. But I combined this with another salad and liked the taste and result. Just toss whatever amounts you desire. I like this with a balsamic dressing.

Romain lettuce
Northern beans
chickpeas and kidney beans
Purple onions
green peppers
some black olives

Ps. A sandwich I like is my gluten free bread; falefel, tomato , purple onion, and Romain lettuce

Saturday, September 5, 2009

Mar del Sur /Malbec wine from Argentina

We had this tonight and it was very good. I believe the Malbec grape variety is only grown in Argentina. This is dry and is 13% alcohol. It has a bit of a fruity taste and is very smooth. We both really liked this.

Ginger teriyaki dressing

I love Paul Newman's dressing that is similar to this but I can't have his because of the wheat in it. So I made my own and it was delicious!!

Equal parts of La Choy teriyaki sauce (has no wheat!) and Orange juice. Add powdered ginger to taste and a pinch of onion powder.

Friday, September 4, 2009

How to make dried basil

This is made while you sleep!!

Preheat oven to 170 F. Place fresh basil on cooking sheets. Place in oven. Turn off oven. Leave in over night. In the morning turn the oven back on to 170 and cook for 15 to 30 minutes until crumbly. (I think next time I may leave in 15 minutes at the start at 170 and then shut off and follow the directions. Mine took a while to dry because they were very big).

Wednesday, September 2, 2009

Baked pasta with summer vegetables

 We love this--and really love the added eggplant

Eowyn gave me this and this is the original recipe from her---with dairy. I will tell what I did to alter it after giving the original:

Baked Pasta with Summer Veggies

1 large onion, chopped
2 cloves garlic, chopped
2 red bell peppers, sliced
2 zucchini, sliced (I used more squash- 2 zucchini, 2 yellow squash, 1 eggplant)
2 T olive oil
1 lb. penne pasta
1 cup part-skim ricotta cheese (nannykim-I used some tofu--see below)
1/4 cup shredded Parmesan plus an additional 1/2 cup (nannykim-I omitted)
pinch of nutmeg (1/8 tsp)
3 Tomatoes, chopped (I just use those jumbo cutting tomatoes that are the cheapest)
1 tsp. dried oregano (I just sprinkle what I think looks good)
1/2 lb. mozzarella, cubed (I just used shredded) (nannykim omitted)
salt and pepper to taste
1/2 cup bread crumbs (Italian seasoned) (nannykim--rice bread crumbs)

1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and squash in a large bowl with olive oil, salt and pepper to taste. Place vegetables on a baking sheet (I use the bottom of a roasting pan and also spray the pan) and bake for 10-15 minutes or until tender.

4. Mix ricotta, 1/4 c. parmesean, mozzarella, oregano and nutmeg together in a large bowl. Gently mix everything together (cooked pasta, veggies, tomatoes, and cheese mix). Pour into baking dish. SEE BELOW IN RED

5. Sprinkle top with breadcrumbs and remaining parmesan. Bake 20 min (covered 10-15 min and uncovered for last 5-10 min). However, if you make this ahead and either freeze or refrigerate it, baking time will probably increase to 30-40 minutes.

ME: took out the cheese. Used about 1/4 of a package of tofu and blended it with some oregano, basiln pinch of nutmeg, salt and pepper, a dash of red wine and a bit of nutritional yeast---all according to taste. I just used this in place of the ricotta--but I did not use the equivalent measure to the ricotta. (I originally blended up 1/2 the tofu---but that was too much so I used just about 1/2 of the 1/2) If desired you can mix a bit of spinach in the tofu.

I added some basil pesto also!

I did use gluten free ziti and rice bread crumbs for the top.


Photos MAY BE temporarily down due to photobucket probems!! SORRY