collard wraps and Gluten Free !

These are quite good--they are from Mcdougall's newsletter this month. I used my own humus here ( http://nannykimsrecipes.blogspot.com/2010/03/veggies-and-hummus-good-snacking.html) and some cucumber, red bell pepper, and carrots all cut in strips. I didn't use the cilantro and still very good! The lemon adds a lot of flavor! The hummus is used in the following recipe below as a thin spread. Quick and yummy. LOVELY COLLARD WRAPS By Ann Crile Esselstyn These are stunning – both beautiful and delicious - and so much fun to make they don’t feel like work. Substitute asparagus, other greens, even long carrot strips for the filling. ANYTHING is good in them. They make perfect hors d’oeuvres or use instead of sandwiches. 1 bunch collards 8 tablespoons hummus 2 green onions, chopped 1/2 cup cilantro, chopped 1/4 red pepper, cut in thin strips 1/4 small cucumber, cut in thin strips (skin optional) 1/4 cup shredded carrots 1/2 lemon Put about 2 inches of water in a large frying pan and bring to a boil. Choose 4 of the nicest collard greens. Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water. Cover and cook for about 2 minutes. Collards are pretty tough and don’t easily break apart when cooked. Their flexibility makes them a perfect wrap. Drain and then lay flat on a board or counter, thick part of stem facing up. Down the center spine of the 4 collard leaves put a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots. Place thin red pepper strips and cucumber strips on top. Sprinkle with some lemon juice. Start with the side nearest you and flip that over the filling. Turn up the end piece on the non thick stem side and then gently roll into a long sausage shape. Repeat until all are rolled up. With a sharp knife, cut into as many small pieces as possible. You should be able to get six or more pieces, but it will depend on your collards. Best of all, the roller gets to eat the end pieces! Note: Ann made these during the September 2008 McDougall Advanced Study Weekend and everyone raved about them. To watch Ann prepare these wraps and to see Dr. Esselstyn talk about preventing and reversing heart disease, order the Advanced Study Series DVD, by Caldwell B Esselstyn, MD

Ps avocado is good in these too.

Sweet Potato Quickie Salsa type lunch

Poowee--this is good and very FAST but the pic loaded sidewise.
This is very good and full of flavor and only take 6 minutes. My picture was hurried and thus not so pretty. It was taken before adding the chili powder which adds pretty color and flavor. I found the idea from BHG but changed it a tiny bit.
I used the above Tequila lime salsa in it--a few tsp for my bowl
I used the above Southwestern style corn called for with corn , black beans, onions, redbell peppers and lime juice. HOWEVER the can has a white lining which I hear is not too healthy--so next time I think I will mix my own.

For one serving:

1 good sized sized sweet potoato

1/2 of a eleven ounce can of Southwestern style corn (make own with corn, black beans, onions, and some Red Bell pepper and lime)

Avacado

Tomato

Chili powder

Salsa

Fresh cilantro leaves if desired (or dried ones--I used dried because I was in a hurry)

Microwave potato until done (I have low powered microwave and it took 5 minutes). Remove the skin and slice while heating the Southwestern style corn.

Mix the sweet potato, corn mix, sprinkle with chili powder and salsa and toss. Add Avacacos and Tomatoes. If you eat Sour cream you can add a dollip of that too. Cilantro if desired

Tofu Cakes (burger like )(Gluten Free)

I found this recipe in Better Homes and Gardens and altered it to fit my Gluten free diet.
I like the above Tofu--very creamy and it doesn't have to be refrigerated until opened.
I used Bob's Red Mill gluten free all purpose baking flour instead of regular flour. And we loved Prudhommes Magic seasoning blend blackened redfish magic on these cakes!

We ended up putting them under the broiler for a crispy finish.

1 16 ounce firm tofu (fresh bean curd), drained
1 large carrot, finely shredded (2/3 cup)
2 green onions, chopped
1/4 cup snipped fresh cilantro (WE USED PARSLEY)
2 TBsp snipped fresh mint
2 cloves garlic, minced
1/3 cup all-purpose flour (me Bob's gluten free)
2 Tbsp. canola oil (me olive oil and next time I will just spritz and broil)
2 Tbsp reduced-sodium soy sauce (we happened to use regular La Choy is gluten free)
Chef Paul Pudhomme's Magic seasoning Blend Blackened redfish magic OPTIONAL--but we love this!

Optional topping:
1/2 of a cucumber, chpped
1/2 of a mango, seeded, peeled, and chopped
1 recipe Dipping sauce if desired: Stir togeter 4 Tbsp soy sauce, 2 Tbsp
rice vinegar, and 1 tsp chili garlic sauce.

Makes ten appetizers or you can eat in a meal (I think ours made 8?)

1. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro (or parsley), mint, garlic, flour, and 2 Tbsp. soy sauce. Sprinkle with Paul P. special seasoning if using--we love this and makes a huge difference! Stir to combine.

2. In large skillet heat oil over medium heat. Tightly pack some of tofu mix into a 1/4 cup metal measuring cup. Unmold unto hot skillet (I slipped a knife in to do this on the edge). Cook for 3-4 minutes on a side until brown. (I don't have a nonstick skillet--usually my iron works fine--for this dish however I think I will broil them with a spritz of olive oil--I ended up placing them under broiler to crisp). Note: the second time I just put them on a cookie sheet (non-stick) and spritz a little oil on the sheet and on them. I broiled for 8-10 minutes and they came out great!

3. To serve to tofu cakes with cucumber and mango if desired. Serve with mint and Dipping Sauce OR use Paul Pudhommes special seasoning mentioned above--we prefer this and it is yummy.

PS. For fish eaters, this may be good with Salmon mixed in!

Broccoli slaw salad

I love this salad and it is quick and low fat and oh so good.

You take a half of the bag (so you use about 6 ounces)
Add one 8 ounce can of crushed pineapple with its juice
Add pecans or raisins or both and voila!! yummy

so a recap: 6 ounces of broccoli slaw (it is made of broccoli with a bit of carrot and red cabbage

8 ounces crushed pineapple with the juice

pecans or raisins or both

Combine and eat. Serves 3 so double for 6

Frozen cherries a great snack

When Walmart was out of raspberries I picked up some of these unsweetened cherries by Dole. These are fantastic as a snack right out of the bag and frozen!! They satisfy my sweet tooth!

Baby red wine Barber A D'asti

We had this wine this weekend and we really enjoyed it. It is a very Nice Italian wine. This is how it is described: "Youthful freshness, straight forward favors, and a brash fruitiness"; the "perfect expression of the traditional Barbera so loved as an everyday red wine in the Asti area of Italy's Piedmont region. From 100 % Barbera grapes." "....a fascintatin, exuberant wine to qualf with casual, everyday fare, especially with pastas and barbecues, picnics and family parties."

Tofu Spinach dip (with or without salmon) 2 rcipes

 Picture shown with Samon

1 onion chopped
10 ounces of mushrooms, chopped
2 tab. of white wine (dry)
3 tsp of minced garlic
10-12 basil leaves fresh or frozen (I like less--a lot depends on the size of the leaves)
1/2 tsp dried thyme
pinch of red pepper flakes
1 pound of tofu (firm)
1 Tab fresh lemon juice
1 Tab of rice vinegar or white vinegar
10 ounces of frozen spinach cooked in microwave and drained.
1 and 1/2 tsp sea salt (depending on how salty you like it)
pepper
paprika
a bit of olive oil
OPTIONAL:
1 small can (7 and 1/2 ounces ) Salmon with bones and skin removed(Optional and you can add more salmon)

Take the onion, the ten ounces of mushrooms , and cook in iron skillet on moderate heat for ten minutes until carmelized (brown).I don't need oil for this in my iron skillet. Sprinkle with 1/4 to 1/2 tsp of sea salt. Add 2 Tab of white wine or even a bit more and scrape up the bits and allow wine to evaporate. Set aside.

In another small iron skillet place 3 cloves of garlic or 3 tsp of minced garlic, a bit of oil if desired for the flavor , 10-12 small basil leaves(go by taste--too much and it will overwhelm the dish), pinch of pepper flakes, 1/2 tsp thyme and cook at moderate heat until golden , but not Brown--don't want it to get bitter.

Add the garlic with seasoning that you have just cooked to the tofu, lemon, vinegar, 10 ounces of cooked, drained spinach, and 1/2 to 1 tsp salt and process this together in a food processor until smooth. Then add all of this to the pan of mushrooms/onions and mix. Add salmon if using.

You can bake at 350 F for 30-40 minutes or leave unbaked if you like it that way too.

Ps. This filling is actually used in a Quiche shown here .

Another one which I think even non-tofu lovers would like is:
10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
some roasted red bell pepper from a jar

just blend in food processor

Vegetable Garden pasta

I forgot to take a pic with the noodles and tomatoes, but we did enjoy this and it is full of veggies.
I found this from Taste of Home....I changed it up a bit , but I will put in my changes. Makes 4-5 servings and cooks fast!

What is nice is the veggies are done as fast as the noodles!

Spaghetti noodles (or angle hair, or fettuccine--whatever)
1 cup sliced fresh mushrooms
1 cup sliced fresh carrots
1 cup fresh snow peas (I PREFER ASPARAGUS --so we had asparagus, thin ones!)
1 cup chopped sweet yellow, red or green bell pepper (I used red)
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tab olive oil (I omitted--don't need it in my iron skillet, but it would add flavor and calories!)
2 tsp cornstarch
1 cup vegetable broth or chicken broth (chicken broth has lots of nice flavor, but chickpea broth is a good substitute)
1/2 tsp salt (or to taste)
3 medium tomatoes, peeled and chopped (I left skins on)
1/4 cup grated parmesan cheese (I used nutional yeast--just sprinkled some on each serving)
We also love olives with this--any type.

1. Cook pasta.
2. Meanwhile in nonstick skillet saute mushrooms, carrots, snowpea pods, or asparagus, bell pepper, basil and garlic for 2-3 minuts until crisp tender.
3. In small bowl combine cornstarch, broth and salt until smooth--gradually stir into the veggie mixture. Bring to boil and cook and stir 1-2 minutes until thickened and veggies are crisp tender.
4. Remove from heat; stir in tomatoes . Can add olives if desired.
5. Serve on top of pasta and sprinkle with cheese or nutional yeast.

Cucumber hummus appetizer

This makes a very nice appetizer. I used the hummus recipe here http://nannykimsrecipes.blogspot.com/2010/03/veggies-and-hummus-good-snacking.html

with the red bell pepper in it.

Just spread it on sliced cucumber and add fresh parsley--WOW GOOD.

"Just" Cabernet sauvignon

We liked this wine. It was smooth and lighter than some. Nice all by itself. The price was cheap too!

Easy open faced hummus sandwhich

I love this sandwich. Toast some bread (I used gluten free here )I just spread it with some red pepper (oil free) hummus (using this recipe , http://nannykimsrecipes.blogspot.com/2010/03/veggies-and-hummus-good-snacking.html ) slices of cucumbers and some fresh parsley. This is yummy. My husband also likes hummus, topped with olives. Roasted red peppers on top would also be good.

Potato salad with olive oil (no mayo)

I found this on foodnetwork.....but I changed it a tiny bit. 16 new red potatoes 

Coarse salt, for boiling water

 1 red bell pepper

 seeded and chopped 1/2 red onion, 

chopped 1/4 cup chopped fresh mint, 

a couple of handfuls (I only had dried mint--used less)

 1/4 cup chopped flat-leaf parsley, a couple of handfuls 

3 tablespoons red wine vinegar, 

eyeball the amount 

1/3 cup extra virgin olive oil, 

 eyeball the amount (I try to use just a tiny amount so I use less than this.)

 Salt and freshly ground black pepper 

Optional dill and mustard to taste if desired 

 Directions: Cut up potatoes to the size you want leaving on the skins. Boil about 6-8 minutes depending on the size--just until done, then cold shock under running water or in cold water until cool enough to handle . Cut them further if you want them samaller. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes taste, and serve. Ps. This tastes nice when warm or cold

Optional items: can add dill and or mustard