Last year, over Memorial Day weekend, I visited a dear friend and her husband in Boston. The two of them engage in all sorts of food preparing endeavors upon which I've yet to embark, grilling pizzas and brewing beer being among the more exciting of them. I did, however, manage to pick up a couple tricks from them during my visit, which have now become staples 'round the Sanchez house. One of the tasty meals that my friend prepared for me was nothing more than sauteed veggies and homemade pasta sauce over spaghetti, but it was so good and so easy that it now finds itself regularly employed in my menu rotation. Thank you, dear friend.
While spaghetti or any pasta you prefer works fine, we've recently discovered (at Trader Joe's) and grown to love the bucati noodle. It's a long, thin and hollow tube. I've read it described as "toothy", which somehow perfectly captures the texture.
Sauce:
Pour two 15-ounce cans of diced tomatoes into a small sauce pan, season as desired, and simmer for 30 or so minutes, or however long it takes to prepare the rest of your dinner. I use a Cuisinart Smart Stick hand blender to puree the sauce to a less chunky consistency, but this step depends on personal preference.
In my sauce, I like to: heat some olive oil in the pan and cook minced garlic in it for a minute before adding the tomatoes; add some oregano, basil and ground black pepper; and, if I'm feeling really ambitious, I add cooked carrots to the sauce before pureeing it. (These are the only sneaked vegetables I foist upon my children!)
Vegetables:
Heat 2 Tbs. olive oil in a large pan, and add vegetables. For this dinner, I like zucchini and broccoli and sometimes yellow pepper. Saute until tender-crisp, about 7 minutes, adding more oil if necessary. Add fresh minced garlic during the last minute of cooking, if desired. Spoon sauce on pasta; serve vegetables on the sauce. Enjoy!
Showing posts with label fasting food. Show all posts
Showing posts with label fasting food. Show all posts
Wednesday, January 21, 2009
Friday, January 16, 2009
Vanilla applesauce
(Vanilla applesauce is from the Oct 2007 issue of Wondertime, an amazing parenting magazine. I've posted the link below. Eat, then subscribe!)
If you find the time to make your own applesauce, this recipe for Vanilla Applesauce is heavenly. I received an apple corer-and-peeler for my birthday last year (yes, it was something that I actually asked for), which has reduced the time I spend making this by at least half. If you have one of those gadgets that clamps onto the counter and cores, thin-slices and peels your apples for you, you could make this with very little effort.
My own modifications: I use far less sugar than the recipe calls for: perhaps 2-3 Tbs. where it calls for 2/3 cup. I made it with the recommended amount of sugar once and found it so sweet that I couldn't finish my bowl (though my children and husband did, happily). Also, I cook the apples over low heat for closer to 30 or 40 minutes for them to be soft enough to mash.
Once you taste this, you won't go back.
If you find the time to make your own applesauce, this recipe for Vanilla Applesauce is heavenly. I received an apple corer-and-peeler for my birthday last year (yes, it was something that I actually asked for), which has reduced the time I spend making this by at least half. If you have one of those gadgets that clamps onto the counter and cores, thin-slices and peels your apples for you, you could make this with very little effort.
My own modifications: I use far less sugar than the recipe calls for: perhaps 2-3 Tbs. where it calls for 2/3 cup. I made it with the recommended amount of sugar once and found it so sweet that I couldn't finish my bowl (though my children and husband did, happily). Also, I cook the apples over low heat for closer to 30 or 40 minutes for them to be soft enough to mash.
Once you taste this, you won't go back.
Thursday, January 1, 2009
Vegan Chocolate Cake
(I found this recipe on a print-out a church while I was cleaning. I’m not sure who it’s from, but I appreciate their generosity in sharing it.)
“Vegan chocolate cake! If it’s vegan, it must be good for me, right?”
Oh, how I wish that were the case. Please ignore all the refined carbs and empty calories in this cake and just enjoy it.
Cake:
3 c. all purpose flour
2 tsp. baking soda
6 Tbsp. cocoa
1 tsp. salt
2 c. sugar
3 Tbsp. vinegar (I used white balsamic, as that’s all I had)
2 tsp. vanilla
¾ c. oil (I used vegetable)
2 c. cold water
Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add vinegar, vanilla, oil and water and mix well. Pour batter into greased 9 x 13 inch baking pan. Bake at 350 degrees for 30-40 minutes. After removing cake, let cool, then drizzle with icing.
Icing:
1 c. powdered sugar
3-4 Tbsp. cocoa
½ tsp. vegetable oil
1/3 c. water (add more if needed)
“Vegan chocolate cake! If it’s vegan, it must be good for me, right?”
Oh, how I wish that were the case. Please ignore all the refined carbs and empty calories in this cake and just enjoy it.
Cake:
3 c. all purpose flour
2 tsp. baking soda
6 Tbsp. cocoa
1 tsp. salt
2 c. sugar
3 Tbsp. vinegar (I used white balsamic, as that’s all I had)
2 tsp. vanilla
¾ c. oil (I used vegetable)
2 c. cold water
Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add vinegar, vanilla, oil and water and mix well. Pour batter into greased 9 x 13 inch baking pan. Bake at 350 degrees for 30-40 minutes. After removing cake, let cool, then drizzle with icing.
Icing:
1 c. powdered sugar
3-4 Tbsp. cocoa
½ tsp. vegetable oil
1/3 c. water (add more if needed)
Wednesday, December 24, 2008
Lentils & Rice
(This recipe comes from Gentry, a friend of a friend.)
This is almost vegan, almost. Perhaps one could try soy cheese with this, though I’m not sure how that cooks up. This was a good recipe, and quite easy. I would add more spice (my husband tells me that I say that about all foods), and I would probably double the recipe to fill a 9 x 13. Our 8 x 8 dish was consumed in no time flat! Even Jonah ate and said he liked it. Lentils! Who knew?
2 2/3 c. chicken broth
¾ c. dry lentils
¾ c. chopped onion
½ c. brown rice
¼ c. water (or dry white wine)
½ tsp. basil
½ tsp. thyme
¼ tsp. salt
¼ tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. Swiss cheese: 2 oz. shredded, 2 oz. sliced thin (set slices aside)
Stir everything together including the shredded cheese. Pour into greased 1 1/2 quart casserole dish. [8 x 8 baking square]
Cover and bake at 350 1 1/2 -2 hours or until rice and lentils are done, stirring twice (every 30-45 minutes) while baking.
Remove from oven, uncover casserole and lay remaining cheese on top. Put back in the oven and bake for 2 more minutes.
This is almost vegan, almost. Perhaps one could try soy cheese with this, though I’m not sure how that cooks up. This was a good recipe, and quite easy. I would add more spice (my husband tells me that I say that about all foods), and I would probably double the recipe to fill a 9 x 13. Our 8 x 8 dish was consumed in no time flat! Even Jonah ate and said he liked it. Lentils! Who knew?
2 2/3 c. chicken broth
¾ c. dry lentils
¾ c. chopped onion
½ c. brown rice
¼ c. water (or dry white wine)
½ tsp. basil
½ tsp. thyme
¼ tsp. salt
¼ tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. pepper
4 oz. Swiss cheese: 2 oz. shredded, 2 oz. sliced thin (set slices aside)
Stir everything together including the shredded cheese. Pour into greased 1 1/2 quart casserole dish. [8 x 8 baking square]
Cover and bake at 350 1 1/2 -2 hours or until rice and lentils are done, stirring twice (every 30-45 minutes) while baking.
Remove from oven, uncover casserole and lay remaining cheese on top. Put back in the oven and bake for 2 more minutes.
Thursday, December 18, 2008
Southwestern salmon
(Parents magazine, May 2006)
This is one of those recipes that I make and then think, “Where have you been my whole life?” And then I look at the date on the bottom of the magazine page on which it’s printed and I realize that it’s been sitting in my pile of “recipes to try” for the past two and one half years. Two and a half years! I’ve had this loose magazine page for longer than I’ve had my elder son! At any rate, I’m just glad that I didn’t throw the recipe away in a fit of exasperation with all my clutter. Very easy, and very good. Serve it with Mexican-style rice, nachos, or quesadillas on the side. You can also add shredded lettuce and avocado to the corn and beans after they're cooked for a little green.
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
You need:
4 salmon filets, about 4 to 5 oz. each
1 Tbs. vegetable oil
½ tsp. cumin
1 can (15 oz.) black beans, drained
1 can (11 oz.) corn kernels, drained
2 Tbs. chopped cilantro [more, if you love it as much as I do]
1 Tbs. lime juice
1/3 c. mild salsa
2 Tbs. butter
1. Heat oven to 375 degrees. Spray a foil-lined baking sheet with cooking spray. Place salmon filets on prepared baking sheet. Cook in oven until salmon is firm to the touch (about 10 minutes per 1-inch thickness). [I always use the flake test: The salmon should flake when pressed with a fork. And I always cook at 400 degrees; 375 doesn't work for me.]
2. Meanwhile, heat oil in a medium saucepan. Add cumin and cook 1 minute. Stir in black beans and corn. Cook to heat through. Stir in cilantro and lime juice.
3. In a small bowl, combine salsa and butter. Microwave for 1 minute, or until butter melts.
4. Serve salmon filets atop corn and beans, then spoon sauce over salmon filets.
Nutrition per serving: 398 cal; 28g protein; 23g fat; 21g carb; 48mg calcium; 4g fiber
This is one of those recipes that I make and then think, “Where have you been my whole life?” And then I look at the date on the bottom of the magazine page on which it’s printed and I realize that it’s been sitting in my pile of “recipes to try” for the past two and one half years. Two and a half years! I’ve had this loose magazine page for longer than I’ve had my elder son! At any rate, I’m just glad that I didn’t throw the recipe away in a fit of exasperation with all my clutter. Very easy, and very good. Serve it with Mexican-style rice, nachos, or quesadillas on the side. You can also add shredded lettuce and avocado to the corn and beans after they're cooked for a little green.
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
You need:
4 salmon filets, about 4 to 5 oz. each
1 Tbs. vegetable oil
½ tsp. cumin
1 can (15 oz.) black beans, drained
1 can (11 oz.) corn kernels, drained
2 Tbs. chopped cilantro [more, if you love it as much as I do]
1 Tbs. lime juice
1/3 c. mild salsa
2 Tbs. butter
1. Heat oven to 375 degrees. Spray a foil-lined baking sheet with cooking spray. Place salmon filets on prepared baking sheet. Cook in oven until salmon is firm to the touch (about 10 minutes per 1-inch thickness). [I always use the flake test: The salmon should flake when pressed with a fork. And I always cook at 400 degrees; 375 doesn't work for me.]
2. Meanwhile, heat oil in a medium saucepan. Add cumin and cook 1 minute. Stir in black beans and corn. Cook to heat through. Stir in cilantro and lime juice.
3. In a small bowl, combine salsa and butter. Microwave for 1 minute, or until butter melts.
4. Serve salmon filets atop corn and beans, then spoon sauce over salmon filets.
Nutrition per serving: 398 cal; 28g protein; 23g fat; 21g carb; 48mg calcium; 4g fiber
Thursday, December 11, 2008
Stuffed leek leaves
(This recipe comes from Miriam. "Comes from," as in, "completely made it up herself." I'm posting it with her comments, and I can't wait to try it! Thanks for the submission, Miriam!)
** I labelled this as vegetarian, even though it contains fish. Does anyone have a better label?
This meal is super easy and truly delicious. What's really good about this recipe is that it's a good combination of sweet, from the dried fruit, savory from the onion and salmon, spicy from the ginger and pepper, bitter from the parsley, and well-textured from the crunchy veggies, the moist cous cous, and soft leaves.
Ingredients: 2-3 large leeks
Stuffing: 1 cup of finely chopped onion, sauteed
about 1 cup each of the following, chopped:
flat leaf parsley
carrots
prunes or other dried fruit
celery
cucumber
red or green pepper
about 1/2 cup ginger
1 cup of cooked cous cous (I used garlic and herb instant cous cous)
1 piece of cooked fish, like salmon or shellfish
salt and freshly ground pepper to taste
tomato sauce (I used a canned tomato, onion, garlic sauce)
olive oil (optional)
Preparation: Clean, trim, and cut the leeks into 2 -1/2-in. long pieces. Make a slit along one side of the leek through to the center and separate the leaves.
Combine the rest of the stuffing ingredients. Season with salt and pepper to taste. Mix well.
Place a leek leaf on a work surface. Spread about a tablespoon of stuffing in the center of the leek. Roll the leaf up like a cigar, securing it with a toothpick if necessary. Line rolls up in a baking pan. Brush leaves with oil. Pour your favorite tomato sauce over the rolls.
For added moisture and flavor, drizzle olive oil over. Bake at 400 deg. for 20 minutes or until leeks are soft.
** I labelled this as vegetarian, even though it contains fish. Does anyone have a better label?
This meal is super easy and truly delicious. What's really good about this recipe is that it's a good combination of sweet, from the dried fruit, savory from the onion and salmon, spicy from the ginger and pepper, bitter from the parsley, and well-textured from the crunchy veggies, the moist cous cous, and soft leaves.
Ingredients: 2-3 large leeks
Stuffing: 1 cup of finely chopped onion, sauteed
about 1 cup each of the following, chopped:
flat leaf parsley
carrots
prunes or other dried fruit
celery
cucumber
red or green pepper
about 1/2 cup ginger
1 cup of cooked cous cous (I used garlic and herb instant cous cous)
1 piece of cooked fish, like salmon or shellfish
salt and freshly ground pepper to taste
tomato sauce (I used a canned tomato, onion, garlic sauce)
olive oil (optional)
Preparation: Clean, trim, and cut the leeks into 2 -1/2-in. long pieces. Make a slit along one side of the leek through to the center and separate the leaves.
Combine the rest of the stuffing ingredients. Season with salt and pepper to taste. Mix well.
Place a leek leaf on a work surface. Spread about a tablespoon of stuffing in the center of the leek. Roll the leaf up like a cigar, securing it with a toothpick if necessary. Line rolls up in a baking pan. Brush leaves with oil. Pour your favorite tomato sauce over the rolls.
For added moisture and flavor, drizzle olive oil over. Bake at 400 deg. for 20 minutes or until leeks are soft.
Sunday, November 30, 2008
Love this rice
(Source: Live your life for half the price by Mary Hunt)
I typically couldn't care less about rice -- give me a loaf of bread any day -- but this recipe is too delicious. If you have a rice cooker, this might not be worth the extra work (those things are marvelous!), but if you cook your rice on the stovetop, this may become your new first choice. I put a bit of kosher salt and pepper in it and then try to resist eating the whole pot. We never have leftover rice anymore.
From Live Your Life: Saute 1 cup raw white rice in two tablespoons oil in a sauce pan over high heat until the kernels are well-coated and turn bright white, 3 to 4 minutes, stirring constantly [ed. note: frequently works for me and is less consuming!]. Add 1 1/2 cups water. Bring to a rolling boil, stirring just to blend the ingredients. Cover, leave on the burner and turn the heat to the very lowest setting.
Leave undistubed and covered for 15 minutes (do not peek!). Remove from the burner (still do not peek) and wait for 10 minutes or so while you are getting the rest of the meal on the table.
Now remove the lid, fluff witha fork, season with plenty of salt and pepper to taste.
This recipe multiplies well, but as you increase the rice you decrease the proportion of water. For example: 2 cups of rice with 2 3/4 cups of water.
I typically couldn't care less about rice -- give me a loaf of bread any day -- but this recipe is too delicious. If you have a rice cooker, this might not be worth the extra work (those things are marvelous!), but if you cook your rice on the stovetop, this may become your new first choice. I put a bit of kosher salt and pepper in it and then try to resist eating the whole pot. We never have leftover rice anymore.
From Live Your Life: Saute 1 cup raw white rice in two tablespoons oil in a sauce pan over high heat until the kernels are well-coated and turn bright white, 3 to 4 minutes, stirring constantly [ed. note: frequently works for me and is less consuming!]. Add 1 1/2 cups water. Bring to a rolling boil, stirring just to blend the ingredients. Cover, leave on the burner and turn the heat to the very lowest setting.
Leave undistubed and covered for 15 minutes (do not peek!). Remove from the burner (still do not peek) and wait for 10 minutes or so while you are getting the rest of the meal on the table.
Now remove the lid, fluff witha fork, season with plenty of salt and pepper to taste.
This recipe multiplies well, but as you increase the rice you decrease the proportion of water. For example: 2 cups of rice with 2 3/4 cups of water.
Saturday, November 15, 2008
Broccoli cous cous: So easy!
15, maybe 20 minutes, start to finish
1 1/2 cups water, salted if desired
1 tsp olive oil
pine nuts, if desired
lemon wedges, if desired
Combine water, olive oil and broccoli in medium saucepan. Bring to a boil at high heat; when water boils, reduce to medium heat and boil for 3-4 minutes, until broccoli is slightly tender. After the 3-4 minutes have passed, remove from heat and stir in cous cous (and pine nuts if using), then cover and let set 5 minutes. Fluff with fork and squeeze some lemon over this to serve. Easy, fast, delicious and nutritious... the perfect side dish?
1 1/2 cups water, salted if desired
1 tsp olive oil
2 - 3 cups chopped broccoli
1 cup cous couspine nuts, if desired
lemon wedges, if desired
Combine water, olive oil and broccoli in medium saucepan. Bring to a boil at high heat; when water boils, reduce to medium heat and boil for 3-4 minutes, until broccoli is slightly tender. After the 3-4 minutes have passed, remove from heat and stir in cous cous (and pine nuts if using), then cover and let set 5 minutes. Fluff with fork and squeeze some lemon over this to serve. Easy, fast, delicious and nutritious... the perfect side dish?
Lime-Cilantro marinade/topping
(From Parents magazine, but I sure can't remember which issue.)
Whisk together 2 Tbsp each seasoned rice vinegar, lime juice, and soy sauce with 1 Tbsp chooped cilantro and 1 tsp grated ginger. Whisk in 1/3 cup canola oil. Makes 2/3 cup.
For 12 or fewer ounces of meat, reduce recipe by half.
The recipe says to use this with fish or pork. I haven't tried it with pork yet, but I have put it on salmon a few times and it is so tasty. Just pour over salmon prior to baking at 400 degrees for 20-25 minutes (salmon is done when it flakes when pressed with a fork, evidently).
You can also bake or grill your salmon as desired and top with this after. That way the cilantro isn't all wilted. However, letting the salmon bake in this really helps the fish absorb the flavors from the lime.
I've also omitted the ginger a couple times, as I don't typically have ginger just laying around the kitchen. The ginger makes it even tastier, but is by no means necessary.
If I haven't made it clear how tasty this is, let me share this anecdote: I made this recently for a friend who had gotten food poisoning from salmon years ago (I didn't know!) and so only ate a couple bites of salmon off of others plates; she couldn't stand to eat a whole fillet herself. She liked it so much that she asked for the recipe and in doing so inspired me to revive Kuchenspiel. Thanks, Lexie!
Whisk together 2 Tbsp each seasoned rice vinegar, lime juice, and soy sauce with 1 Tbsp chooped cilantro and 1 tsp grated ginger. Whisk in 1/3 cup canola oil. Makes 2/3 cup.
For 12 or fewer ounces of meat, reduce recipe by half.
The recipe says to use this with fish or pork. I haven't tried it with pork yet, but I have put it on salmon a few times and it is so tasty. Just pour over salmon prior to baking at 400 degrees for 20-25 minutes (salmon is done when it flakes when pressed with a fork, evidently).
You can also bake or grill your salmon as desired and top with this after. That way the cilantro isn't all wilted. However, letting the salmon bake in this really helps the fish absorb the flavors from the lime.
I've also omitted the ginger a couple times, as I don't typically have ginger just laying around the kitchen. The ginger makes it even tastier, but is by no means necessary.
If I haven't made it clear how tasty this is, let me share this anecdote: I made this recently for a friend who had gotten food poisoning from salmon years ago (I didn't know!) and so only ate a couple bites of salmon off of others plates; she couldn't stand to eat a whole fillet herself. She liked it so much that she asked for the recipe and in doing so inspired me to revive Kuchenspiel. Thanks, Lexie!
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