PHOTO PROBLEM

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Tuesday, January 31, 2012

chickpea potato fritters or pancakes

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We really like these and had ketchup with them--yum. You definitely need a non-stick pan. I have a ceramic pan which is shown in this picture.  I found this recipe online and their fritters were a bit more formed--I may have put a hair too much liquid,, but they were marvelous.  I changed mine up a bit. This makes 4

1 can of chickpeas, drained
2 large potatoes (save cooking water)
1-2 rounded tablespoons of hummus (I used the red pepper, garlic hummus)
salt and pepper
1/2 teaspoon of paprika
few pinches of fresh parsley
olive oil

Cook the potatoes and save the liquid. In a food processor place the the chickpeas, adding some of the potato water to enable it to blend nicely. Add the rest of the ingredients to the processor. Blend till smooth--adding more of the potato water as needed---don't add too much or they will be harder to cook.

I just spread it out into the hot pan which had pam and about a teaspoon of  olive oil. I cooked it at the medium high temperature on the top of the  stove .  Then I turned it down a bit.  After one side browns, I separated the mass into four parts and flipped, returning the temp to the higher setting. After a few minutes,  I covered the pan, lowered the temp to about medium and continued the cooking until nice and brown. I flipped it another time too.  

Roasted cabbage and carrots with garlic, caraway, and rosemary

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I really liked this. I love it with sliced fresh garlic and rosemary.

Slices of cabbage (as much as you want) (cut at about 1/2 inch sections
Carrots--cut up in lengths
Olive oil (2 tab or so)
fresh sliced garlic (I like about 2 cloves slice for 3-4 servings)
a 4 inch sprig of Rosemary
a bit of caraway seeds
salt and pepper

Spray the baking sheet with Pam. Place veggies on the sheet and brush with olive oil. Sprinkle with rosemary (cut up) and sliced garlic. Sprinkle with salt and pepper and caraway seeds.  Bake at 375 or 400F for about 40 minutes or until tender and browned.

Monday, January 30, 2012

5 minute chili--vegan

This serves 4 (forgot to take a picture!). It is fast, full flavored and I love it.

1 can of corn with green and red peppers in it, drained
1 can of red beans, drained
1 can of pinto beans, drained
1 can of diced tomatoes, drained
1-2 tablespoons of Paul Newman's Black Bean and Corn Salsa (this is what seasons the dish)

Mix all in a pot and heat and serve. Depending on how spicy you like it, you can add more or less of the Newman's.

Friday, January 27, 2012

low fat tuna recipe

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I love this for a low fat snack or lunch.


Tuna
sweet gherkin pickles (sliced_
sliced olives with pimentos (walmart carries them already sliced)
Taco chips


Combine the top three and serve with or on chips or on toast

Tuesday, January 24, 2012

sweet potato lentil soup for crock pot (Indian type)

I found this recipe here: http://millefiorifavoriti.blogspot.com/2011/11/slow-cooker-sweet-potato-and-lentil.html

I love crock pot recipes and this one has some nice flavors with the ginger and curry! I love this because I usually have these ingredients on hand.  The only change we added to the original recipe is that we added 3 cups of cooked rice at the end.

Cook time 4 hours on high or 7-8 on low. I am copying it from her blog (except for my parenthesis)--she has other recipes and interesting things about New York.




 The recipe as it appears in the Food Network Magazine:except for my parenthesis. 

Slow-Cooker Sweet Potato and Lentil Soup

Total Time: 8 hr 25 min.
Prep: 25 min.
Cook:  8 hr 0 min.

Yield:4 servings

Ingredients


1 large sweet potato, peeled and diced

3 medium carrots, cut into 1/2-inch pieces

3 stalks celery, cut into 1/2-inch pieces

2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only) I used green onions and a tad of purple onion

3/4 cup dried yellow or red lentils (I used red--and could have used more!)

1 4-inch piece ginger, peeled and finely grated

1 teaspoon curry powder

Kosher salt

1 tablespoon unsalted butter (I used olive oil )

2 cloves garlic, thinly sliced

Juice of 1/2 lemon, plus lemon wedges for serving (optional)

1/2 cup chopped fresh cilantro (i only had dried cilantro)


(me--I added 3 cups of cooked rice at the end just before serving)

Directions

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Melt the butter in a small skillet over medium-high heat. (I just used a bit of olive oil) Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges. (me--I added 3 cups of cooked rice--we wanted a thicker more hearty soup---It also would have been good with more lentils as these dissolve to make the broth)

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g

Wednesday, January 18, 2012

Robyn's Garlic Chicken Spahetti

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This is a yummy dish. Not vegan , but it is nice to have a light chicken dish every now and then. I loved the mix of flavors in this dish. I found this here:  http://simpleme1970.blogspot.com/2012/01/ready-set-cook.html

1 pound of spaghetti (I used Gluten Free)
1/2 cup of sun-dried tomatoes (not in oil)
1 cup of boiling water (to soak the sun-dried tomatoes in)
1/4 cup flour (I used a gluten free all purpose baking flour by Bob)
1/2 tsp garlic powder
1 pound of chicken breast (skinless, boneless) cut in 1 inch pieces (we used less --just one big breast)
1/4 cup olive oil divided
2 & 3/4 cup sliced mushrooms (we used an 8 ounce package and sliced them -I didn't measure)
5 garlic cloves minced (I had large ones , so used 4)
1/4 cup low salt Chicken broth
1/4 cup or more fresh parsley (we used quite a bit more)
1/2 tsp dried basil (I was out -so I used quite a bit of fresh leaves cut up)
1/4 ts salt--or to taste
1/4 ts pepper or to taste
1/2 cup Parmesan (we used less just because we are cutting back on dairy)

1.Place tomatoes in the boiling water while cooking the other ingredients.
Get your water boiling for the pasta. Cook the noodles at some point while cooking the other ingredients.

2.In plastic bag combine the flour and the garlic powder--add the chicken to coat.
Saute the chicken in a bit of oil until no longer pink. Remove from pan and keep warm.
3. Saute mushrooms in oil adding 4-5 minced garlic cloves near the end so you don't burn the garlic. When the mushrooms and garlic are done add the broth, parsley, basil, and salt and pepper. Stir in the tomatoes that you have drained and the  chicken . Heat through.
4. Drain the noodles and add the chicken mixture and cheese. Toss to coat and serve.

Josh wine--- love it!

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We tried this wine tonight and it is wonderful. It is 2009 and is blended and bottled by Joseph Carr. If you can't read the label it is Cabernet Sauvignon.  This is what it says about it and it is true: "This Cabernet Sauvignon, created in a Bordeaux style blend, offers ripe black currant flavors, and deep dark fruit nuances, accented by spice and smoke, matched with a long soft finish.  A wine that is bold and expressive, but unassuming and approachable.   Love it!!