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Monday, August 29, 2011

banana oatbran/cornmeal muffins (, dairy free, no added oil

These are gluten free if as a celiac you can have oats. I have no problem with oats (Bob's makes a gluten free oatbran), but some have trouble with them--there is still controversy over oats.


2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran(Bob's gluten free)
4 tsp baking powder
1/4 or 1/2 teaspoon salt to taste
2 cups almond milk
1/2 cup of applesauce
1 banana mashed with some cinnamon sprinkled over it
1/2 tsp vanilla
1 tsp or so agave nectar
handful of raisins

Mix dry ingredients. Add wet ingredients (add raisins last). Place in 12 cup muffin tin. Preheat oven to 400 but turn down immediately to 350 when you place the muffins in oven. Cook 15 to 20 minutes. Or until toothpick comes out clean

Tuesday, August 23, 2011

Kitchri (red lentils and basmati rice serve on soft taco

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice
2 tab oil (optional)
1 large onion, finely chopped
1 & 1/4 cups red split lentils (I just used red lentils)
2 tsp garam masala
1 and 1/2 tsp salt, or to taste
pinch of ground asafedtida (I didn't have)
2 tbsp chopped fresh cilantro (if desired)
chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

  • One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
  • 2 cups plain whole milk yogurt
  • 10 large mint leaves, thinly sliced* (can sub cilantro)
  • 1/2 teaspoon ground cumin**
  • Pinch of cayenne
  • Pinch of paprika
  • Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

Wednesday, August 17, 2011

taco sauce


I found this online. The reference is at the bottom. I did use less of the hot ingredients on mine!


irections:

  1. 1
    Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
  2. 2
    Add in fresh garlic and saute for 2 minutes.
  3. 3
    Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
  4. 4
    Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
  5. 5
    Adjust all spices to taste then season with seasoned salt and pepper to taste.
  6. 6
    Mix in sour cream if using and heat through (do not allow to boil).
  7. 7
    OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Read more: http://www.food.com/recipe/kittencals-red-enchilada-or-taco-sauce-168653#ixzz1VIa6ut65

Tuesday, August 16, 2011

Re-fried beans with quinoa

Another way to have quinoa is to follow the recipe on the package for cooking a cup of dry red quinoa. You can cook it with some seasoning such as cumin, coriander, garam marsala, curry, basil, etc. Then after it is done mix with a can of re-fried beans and some picante sauce. Serve over baked potatoes or with soft tortillas etc.

Good with taco sauce here:

Thursday, August 11, 2011

Mango/Pear combo

Note to self: good dessert is fresh sliced mango/ fresh sliced pears (with skin on) sprinkled with cinnamon.

Tuesday, August 2, 2011

Pad Thai from McDougall

Really nice. This was in McDougall's quick and easy cookbook.

8 ounces uncooked rice noodles
3 tablespoons of soy sauce
2 tab rice vinegar (go easy--otherwise it can make it a bit tart--could do a tad less)
2 tab lime juice
1 tab ketchup (I forgot and I liked it without it but would add some sweetness which is needed)
2 teaspoons of sugar
1/4 tsp crushed red pepper (I used 1/8, but more would be ok too)
1/3 cup water
4 green onions, chopped
1/2 tsp minced fresh grlic
1 6.5 ounces package of Smoked Tofu thinly sliced (I just used some extra firm Tofu that I browned in my pan
2 cups mung bean sprouts
1/2 cup shredded carrots
1/4 cup cilantro if desired
2 tab chopped peanuts (optional)

Place the noodles in a bowl and cover with hot water. Soak of ten minutes. Drain.

Combine the soy sauce, rice vinegar, lime juice, ketchup(if using) sugar, and red pepper in a bowl. Mix well and set aside.

Place the 1/3 cup water in a nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently , for 3 minutes. Add the tofu, bean sprouts, and noodles. Cook for 2 minutes. Add the sauce mixture. Cook and stir for another 3-4 minutes until heated through. Transfer to a serving platter. Sprinkle with carrot, cilantro, and peanuts if desired. Serve at once.

Note. I added the carrots to the end of the cooking time. My hubby doesn't like cilantro so I didn't add it