tag:blogger.com,1999:blog-85066086455098932282024-03-13T08:31:24.638+04:00Food For FoodiesSydney's recipe adaptations for the foodie in all of us.Unknownnoreply@blogger.comBlogger66125tag:blogger.com,1999:blog-8506608645509893228.post-75708895755213372812014-04-10T22:48:00.004+04:002014-04-10T22:48:53.743+04:00Mushroom Shawarmas<div class="MsoNormal">
Mushroom Shawarmas<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1_gzm-IOb4b0KpMw2SOfHrPtutdl4-HcCedyuiOxT9H7O3A3TNa6hrMW2HYaTShMTY6kIipXGpurJB0p_8-wKz9rh_H2CWOlvfGq1TwJYAarp_ECCOlcgtiG5ZPO7F8qAW1phAX2wgFi/s1600/IMG_1869%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1_gzm-IOb4b0KpMw2SOfHrPtutdl4-HcCedyuiOxT9H7O3A3TNa6hrMW2HYaTShMTY6kIipXGpurJB0p_8-wKz9rh_H2CWOlvfGq1TwJYAarp_ECCOlcgtiG5ZPO7F8qAW1phAX2wgFi/s1600/IMG_1869%5B1%5D.JPG" height="239" width="320" /></a></div>
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Shawarmas are Middle Eastern street food. In Abu Dhabi they were usually just
meat roasted on a spit, then shaved off into a pita with garlic paste, French fries,
and pickles. So, the funny thing about this recipe, which I have spent years “getting
right,” is that I should have known it would be way better with mushrooms than
chicken. We went from starting out using chicken breasts in this recipe to
chicken thighs because there was never really enough “juice.” Which is why,
when I made these last night and my husband oohed and ahhed, and said they were
the best I had ever made, I felt pretty satisfied. <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
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So, without further ado, my shawarmas. There is going to be
a great deal of chatter and explanation because these are definitely NOT
measured out and each time I make them, it just gets better. <o:p></o:p></div>
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What You Need:</div>
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A package of the thinnest pita bread you can find (in
Arabia, it is suuuuper thin, and the teensiest bit sweet-ish), or make your
own. Here is a recipe I have used before: <a href="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm">http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm</a><o:p></o:p></div>
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Cheap, frozen (crinkle) French fries, about 2 cups unless
you want to eat them as a side too, which we normally do. Cook them separately
according to package directions.<o:p></o:p></div>
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About a half a cup of thinly sliced pickles (dill). If you
can find the real thing at a local Arab market, they will taste more authentic,
but dill works just as well too.<o:p></o:p></div>
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For the Mushroom Filling:<o:p></o:p></div>
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½ white onion, chopped<o:p></o:p></div>
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1 lb of mushrooms, sliced (I used button mushrooms but after
making it, I realized the sturdy, earthy nature of sliced portabellas would
have been amazing as well.)<o:p></o:p></div>
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1 tbsp olive oil<o:p></o:p></div>
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Heat a large skillet over medium-high heat. Add the olive
oil and then the onions and sauté until they begin to appear translucent. <o:p></o:p></div>
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Ok, now here is where it gets tricky. The rest of this is by
estimation/sight and has never been measured. </div>
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This is the marinade for the
mushrooms:<o:p></o:p></div>
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In a large bowl, whisk together the following:<o:p></o:p></div>
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3 TBSP olive oil<o:p></o:p></div>
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Juice of half a lemon (at least a tablespoon… use a press,
or juice a whole one by hand)<o:p></o:p></div>
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½ tsp salt<o:p></o:p></div>
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¼ tsp each: black pepper, cardamom, paprika, turmeric, garlic
powder, and onion powder<o:p></o:p></div>
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Now, add a “dash”, like, legit not enough to even measure,
just enough so you can see it sitting on the top of the previous addition, of
the following:<o:p></o:p></div>
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Nutmeg, cinnamon, allspice (be SUPER careful with this one),
and ground clove<o:p></o:p></div>
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Now whisk that up really good, it will be pretty thick. Add
the sliced mushrooms to the bowl and toss until they’re evenly coated. <o:p></o:p></div>
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Add the mushrooms to the onions and cover. Cook over medium
heat, stirring occasionally, until they are cooked through and have created a
nice juicy sauce. <o:p></o:p></div>
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For the garlic paste: <o:p></o:p></div>
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3 bulbs (not cloves, the whole bulb) of fresh garlic, peeled<o:p></o:p></div>
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¼ cup of freshly squeezed lemon juice<o:p></o:p></div>
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1 tablespoon salt<o:p></o:p></div>
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1-3 cups of Olive oil (I buy a new container and depending
on the success of the emulsion, you may use most of it. <o:p></o:p></div>
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Ok, this is the part that has taken the longest to get
right. Add the garlic, lemon juice, and salt to a blender and pulse until the
garlic is mostly chopped and the ingredients have combined. Now, turn on the
blender to a medium speed and SLOWLY drizzle in the olive oil in a thin, continuous
stream until about half of the bottle has gone in. If you are going slow
enough, the mixture will emulsify and become a thick, white paste. If you rush
it and pour too quickly, it will either be too runny (though still delicious)
and it will likely separate. So again, slowwww pouring. If it gets too thick
and won’t spin, that’s probably the best you’re going to get without separating
it, so call it good and enjoy this heavenly mixture. <o:p></o:p></div>
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To assemble the shawarmas: Heat a pita so it is warm and
pliable (just 15 seconds or so in the microwave), smear garlic paste on one
side of the whole thing, add about a quarter of a cup of the mushroom mixture,
as many pickles as you’d like, and top with the cooked fries. Fold in half so
it is sandwich-like, and enjoy! <o:p></o:p></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8506608645509893228.post-57275563532619542014-04-09T00:21:00.000+04:002014-04-09T00:21:35.669+04:00Spinach Mango Avocado Macadamia Nut SaladLong name, amazing yum. We will be having this OFTEN. The original recipe comes from <a href="http://kblog.lunchboxbunch.com/2011/05/arugula-salad-mango-macadamia-avocado.html">Healthy. Happy. Life.</a> I don't like arugula so I switched it for spinach and it was incredible. I ate it for lunch two days later and it was STILL amazing. Yum.<br />
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<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; font-weight: bold; line-height: 22px;">Spinach Mango Avocado Macadamia Nut Salad</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">inspired by Dole's Salad Summit - makes one giant bowl</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1 large mango, cubed</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1 avocado, diced</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">3/4 cup macadamia nuts, roasted/salted</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">5 cups fresh arugula</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">optional add-in's: sweet onions, diced apple, diced pineapple ... more</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">dressing (or use your own recipe):</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1/4 cup lemon juice</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">2 Tbsp apple cider vinegar</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1/4 cup olive oil</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1 Tbsp Dijon mustard</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1 tsp agave syrup</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">pepper</span><br />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">dash garlic powder</span><br />
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<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; font-weight: bold; line-height: 22px;">Directions:</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">1. I made a quickie salad dressing out of a few of my favorite flavors. Whisked it together and tossed it with the salad ingredients - except the arugula!</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">2. I tossed the avocado, mango and nuts with the salad dressing - then poured it right over the greens. I didn't toss the salad together until we were ready to serve the salad. Otherwise the arugula would get quite soggy.</span><br />
<br style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;" />
<span style="background-color: white; color: #333333; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 22px;">3. Top with fresh black pepper! Serve!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-90130845536223512922014-04-09T00:17:00.000+04:002014-04-09T00:17:16.178+04:00Sweet Potato Veggie BurgerThis recipe is from <a href="http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html">Healthy. Happy. Life.</a> These were a pain to make because they handled weird and were hard to bread and get in the pan, BUT, when they did, they were awesome! I made a sweet mustard sauce with brown mustard and agave and soaked some chopped onions in apple cider vinegar and water to give the onions a little more bite. Otherwise, I made them as-is. The kids ate them easily and Kaden declared them to be "SO good!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qyo1IyLqgWHdFQAOxko_WWhJrXEHmhzkpgx9To7Qr3F7VplNMZ63LJ1pahBPRfP8jX0FiP77ssyYXpZbu23Y2yt1UkJ-3jZ8kD9RhTaA1Y3PinXn-yi-oC0Y94ffQOyBSMKDnfGt6acf/s1600/IMG_1864%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qyo1IyLqgWHdFQAOxko_WWhJrXEHmhzkpgx9To7Qr3F7VplNMZ63LJ1pahBPRfP8jX0FiP77ssyYXpZbu23Y2yt1UkJ-3jZ8kD9RhTaA1Y3PinXn-yi-oC0Y94ffQOyBSMKDnfGt6acf/s1600/IMG_1864%5B1%5D.JPG" height="298" width="400" /></a></div>
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<b><span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;">Sweet Potato
Veggie Burgers</span></b><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%;"><br />
<i><span style="background: white;">makes 7-8 large patties</span></i><br />
<br />
<span style="background: white;">2 cans cannellini
white beans, drained</span><br />
<span style="background: white;">1 large sweet
potato, baked/peeled/mashed (about 2 cups)</span><br />
<span style="background: white;">2 Tbsp tahini</span><br />
<span style="background: white;">2 tsp maple or
agave syrup</span><br />
<span style="background: white;">1 tsp lemon pepper
seasoning OR Cajun seasoning (or another fave spice!)</span><br />
<span style="background: white;">1/4 cup wheat flour</span><br />
<span style="background: white;">optional:
additional seasoning (whatever you have on hand - I used a few dashes cayenne,
black pepper and a scoop of nutritional yeast)</span><br />
<i><span style="background: white;">salt to taste if needed</span></i><br />
<br />
<span style="background: white;">plentiful Panko
crumbs</span><br />
<span style="background: white;">safflower oil for
pan</span><br />
<br />
<span style="background: white;">burgers: avocado,
Dijon mustard, grain buns, romaine, onion, olive oil, pepper</span><br />
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<b><span style="background: white;">Directions:</span></b><br />
<br />
<span style="background: white;">1. Bake sweet
potato. Peel, place in large mixing bowl.</span><br />
<span style="background: white;">2. Add drained
beans to mixing bowl. Mash beans and potato together.</span><br />
<span style="background: white;">3. Mash in
seasoning, flour and any additional seasoning. Your mixture will be quite soft
and moist. But you should be able to form a patty.<span class="apple-converted-space"> </span><i>Add more flour or
a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.</i></span><br />
<span style="background: white;">4. Heat 1 Tbsp
safflower oil in a pan over high heat.</span><br />
<span style="background: white;">5. Form a patty
from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in
the pan. Repeat until the pan is filled. Cook until browned on both sides. You
could also bake. If baking, use less Panko.</span><br />
<span style="background: white;">6. Transfer cooked
patties to paper towel. Cool for a few minutes.</span><br />
<span style="background: white;">7. Serve on toasted
bun with lotsa toppings.</span><br />
<br />
<i><span style="background: white;">Note: yes this patty does fall
kind of apart as you eat it. But that is OK because it tastes yummy.<span class="apple-converted-space"> </span></span></i></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-77727677165551753992014-04-09T00:11:00.002+04:002014-04-09T00:12:20.546+04:00Quinoa Caesar Salad<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">This recipe comes from <a href="http://www.theppk.com/2013/11/quinoa-caesar-salad/">Post Punk Kitchen</a> and is
fabulous as-is. Mimi stopped by to see the kids and we were having this for
dinner and she said it was good too. </span><span style="font-family: Wingdings; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"> We will
definitely be having this again. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Quinoa Caesar Salad<o:p></o:p></span></div>
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<em><span style="border: 1pt none windowtext; padding: 0in;">For the Breaded Tofu:</span></em><br />
3/4 cup fine storebought breadcrumbs (I use whole wheat)<br />
1/2 teaspoon dried thyme, crushed between your fingers<br />
1/2 teaspoon dried rosemary, crushed between your fingers<br />
1/2 teaspoon dried basil<br />
1 teaspoon garlic powder<o:p></o:p></div>
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14 oz extra
firm tofu, sliced into 8 slabs widthwise<br />
3 tablespoons tamari or soy sauce<o:p></o:p></div>
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<em style="outline: 0px;"><span style="border: 1pt none windowtext; padding: 0in;">For The Briny Caesar Dressing:</span></em><br />
1/2 cup cashews, soaked for at least 2 hours and drained<br />
1 head roasted garlic (about 10 cloves, see tip)<br />
2 cloves fresh garlic<br />
1/4 cup capers, with some brine<br />
3/4 cup water<br />
Several dashes fresh black pepper<br />
1/2 teaspoon salt<br />
2 tablespoons nutritional yeast<br />
2 tablespoons grapeseed or olive oil<br />
1/4 cup fresh lemon juice<o:p></o:p></div>
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<em style="outline: 0px;"><span style="border: 1pt none windowtext; padding: 0in;">For the rest:</span></em><br />
6 cups cooked and cooled quinoa<br />
8 oz chopped romaine<br />
4 oz baby arugula (or chopped arugula)<br />
1 avocado, cut diced into 1/2 inch pieces<o:p></o:p></div>
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<em style="outline: 0px;"><span style="border: 1pt none windowtext; padding: 0in;">Make the Breaded Tofu:</span></em><br />
Preheat a large non-stick pan, preferably cast iron, over medium-high heat. On
a dinner plate, use your fingertips to mix together the breadcrumbs, dried herbs
and garlic. On a separate plate, pour the soy sauce.<o:p></o:p></div>
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Place a tofu
slab in the soy sauce, and toss to coat. Then dredge them in the breadcrumbs,
tossing to coat. (Use your dry hand to handle the tofu in the breadcrumbs,
otherwise you’ll get a crumb mitten on your hand.) Put coated tofus off to the
side of the plate and continue until all tofu is coated. Put a thin layer of
olive oil in the pan, and then transfer tofu cubes to the pan. Let cook for a
few minutes then flip, using a thin metal spatula so that you don’t scrape off
the breading. Cook for about 7 minutes total, adding a little extra to the pan
as needed, and flipping occasionally until browned on most sides.<o:p></o:p></div>
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Once browned,
remove from pan and slice on a bias into 1/4 thick pieces.<o:p></o:p></div>
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<em style="outline: 0px;"><span style="border: 1pt none windowtext; padding: 0in;">Make the dressing:</span></em><br />
Simply add all of the ingredients to a small blender or food processor, and
puree until smooth. Scrape down the sides every now and again to make sure you
get everything. Thin with a little water, if necessary. Keep tightly sealed and
refrigerated until ready to use. Keeps for up to 5 days.<o:p></o:p></div>
<div style="background: #FEFCF8; font-style: inherit; font-weight: inherit; line-height: 14.65pt; margin-bottom: .0001pt; margin: 0in; outline: 0px; vertical-align: baseline;">
<br /></div>
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<em style="outline: 0px;"><span style="border: 1pt none windowtext; padding: 0in;">Assemble:</span></em><br />
Assemble the salad in a very large mixing bowl. Toss the greens with the
quinoa, and then add the dressing. Serve topped with tofu and avocado!<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-66339707809023465182014-04-04T20:23:00.000+04:002014-04-04T20:23:13.046+04:00Asian Fusion Salad<h1 style="background-color: white; box-sizing: border-box; color: #222222; direction: ltr; font-family: proxima-nova, sans-serif; line-height: 1.09; margin: 0.2em 0px 0.5em; padding: 0px; text-rendering: optimizelegibility;">
Asian Fusion Salad</h1>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
1 head red leaf lettuce<br style="box-sizing: border-box;" />1 cup snow peas<br style="box-sizing: border-box;" />1 large cucumber<br style="box-sizing: border-box;" />1 sweet red bell pepper<br style="box-sizing: border-box;" />1 1/2 cups bean sprouts<br style="box-sizing: border-box;" />2 carrots<br style="box-sizing: border-box;" />8 oz. flavored baked tofu of your choice (e.g., teriyaki, sesame, ginger, peanut, spicy Thai, etc.)<br style="box-sizing: border-box;" />1 Tbsp. balsamic vinegar<br style="box-sizing: border-box;" />1 tsp. soy sauce<br style="box-sizing: border-box;" />1 tsp. sesame oil<br style="box-sizing: border-box;" />1/4 tsp. Thai chili paste (or other chili sauce)<br style="box-sizing: border-box;" />1/2 cup bottled salad dressing of your choice (e.g., sesame shiitake, lemon <a href="http://www.vegcooking.com/vegcooking-ingredients.asp" style="box-sizing: border-box; color: #2ba6cb; line-height: inherit; text-decoration: none;">tahini</a>, cilantro lime, etc.)</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
• Wash and tear the lettuce into bite-sized pieces. Drain thoroughly and place in a large salad bowl. <br style="box-sizing: border-box;" />• Trim the tips from the snow peas and cut on a diagonal slant into 1-inch slices. <br style="box-sizing: border-box;" />• Peel the cucumber and julienne (cut into thin, narrow slices 1 to 2 inches long). <br style="box-sizing: border-box;" />• Cut the red pepper in half and remove the seeds and pith. Cut it into thin slices and then cut the slices diagonally into thirds. <br style="box-sizing: border-box;" />• Rinse and drain the bean sprouts. <br style="box-sizing: border-box;" />• Julienne the carrots and blanch them by submerging them in boiling water for 3 to 4 minutes. Rinse with cold water and drain. <br style="box-sizing: border-box;" />• Add the snow peas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.<br style="box-sizing: border-box;" />• Cut the tofu into 1/4-inch slices and then cut crosswise to make bite-sized pieces. <br style="box-sizing: border-box;" />• Stir together the vinegar, soy sauce, sesame oil, and chili paste. Pour over the tofu and toss. <br style="box-sizing: border-box;" />• Add the tofu mixture to the center of the salad just before serving.<br style="box-sizing: border-box;" />• Serve with the salad dressing of your choice tossed in or on the side.</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
<i style="box-sizing: border-box; line-height: inherit;">Makes 8 servings</i></div>
<span style="box-sizing: border-box; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 16px;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Read more: <a href="http://www.peta.org/recipes/asian-fusion-salad/#ixzz2xw3SrpAv" style="box-sizing: border-box; color: #003399; line-height: inherit; text-decoration: none;">http://www.peta.org/recipes/asian-fusion-salad/#ixzz2xw3SrpAv</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-53903426851714047382014-04-04T20:22:00.000+04:002014-04-04T20:23:36.471+04:00Spicy Sesame Noodles<h1 style="background-color: white; box-sizing: border-box; color: #222222; direction: ltr; font-family: proxima-nova, sans-serif; line-height: 1.09; margin: 0.2em 0px 0.5em; padding: 0px; text-rendering: optimizelegibility;">
Spicy Sesame Noodles</h1>
<div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
2/3 cup (150 g) peanut butter<br />
4 Tbsp. soy sauce<br />
2 cloves garlic, minced<br />
1 green onion, chopped<br />
2 Tbsp. sesame oil<br />
1 tsp. cayenne pepper<br />
1/2 lb. (225 g) linguine<br />
2 Tbsp. toasted sesame seeds</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
• In a saucepan, combine the peanut butter, soy sauce, garlic, and green onion and mix well.<br />
• Add the sesame oil and cayenne pepper. Heat slowly, whisking until smooth.<br />
• Meanwhile, cook the linguine according to the package directions. Drain.<br />
• Place the linguine in a large bowl, add the peanut sauce, and toss to coat. Garnish with the toasted sesame seeds.<br />
• Serve hot or cold.</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
<i style="box-sizing: border-box; line-height: inherit;">Makes 4 servings</i></div>
<span style="box-sizing: border-box; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 16px;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Read more: <a href="http://www.peta.org/recipes/spicy-sesame-noodles/#ixzz2xw3H5JKV" style="box-sizing: border-box; color: #003399; line-height: inherit; text-decoration: none;">http://www.peta.org/recipes/spicy-sesame-noodles/#ixzz2xw3H5JKV</a></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-33021299877912630482014-04-04T20:21:00.000+04:002014-04-04T20:23:50.954+04:00Scallion Pancakes.These were amazing. We will definitely be having them again. This was from the PETA website as well. Find the original recipe <a href="http://www.peta.org/recipes/scallion-pancakes/">here</a>.<br />
<br />
<h1 style="background-color: white; box-sizing: border-box; color: #222222; direction: ltr; font-family: proxima-nova, sans-serif; line-height: 1.09; margin: 0.2em 0px 0.5em; padding: 0px; text-rendering: optimizelegibility;">
Scallion Pancakes</h1>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
4 cups all-purpose flour<br />
1 1/2 cups cool water<br />
3 Tbsp. vegetable shortening<br />
Salt, to taste<br />
2 bunches green onions, finely chopped<br />
Vegetable oil for frying<br />
Soy sauce, to taste (optional)</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
• In a medium bowl, mix the flour with the water until it forms a dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes. Place it in a bowl, cover, and set aside for 30 minutes.<br />
• Roll the dough to 1/8-inch thickness. Spread a thin layer of vegetable shortening over the entire surface then sprinkle generously with salt. Top the entire surface with the green onions, pressing them lightly into the dough.<br />
• Beginning at one edge, roll the dough into a long jelly-roll shape. Pinch or twist off (do not cut) fist-sized pieces of dough. On a floured surface, using a floured rolling pin, roll each piece to 1/8-inch thickness. If some of the green onions come out, just push them back into the dough.<br />
• Pour vegetable oil into a skillet until it is about 1/4 inch deep. Heat the skillet over medium heat then add 2 or 3 of the pancakes. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancakes onto a paper towel-lined plate. Salt to taste and serve immediately with soy sauce for dipping, if desired.</div>
<div style="box-sizing: border-box; direction: ltr; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 1.6; margin-bottom: 1.25em; padding: 0px; text-rendering: optimizelegibility;">
<i style="box-sizing: border-box; line-height: inherit;">Makes 10 to 12 pancakes</i></div>
<span style="box-sizing: border-box; font-family: proxima-nova, Arial, sans-serif; font-size: 16px; line-height: 16px;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" />Read more: <a href="http://www.peta.org/recipes/scallion-pancakes/#ixzz2xw2vUCZn" style="box-sizing: border-box; color: #003399; line-height: inherit; text-decoration: none;">http://www.peta.org/recipes/scallion-pancakes/#ixzz2xw2vUCZn</a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-65489187478287092762014-04-03T00:48:00.001+04:002014-04-03T00:49:10.088+04:00Kale Salad with Miso-Maple DressingOk, so kale is so yummy, but my very favorite salad EVER, is this kale salad with this dressing. This recipe comes from <a href="http://www.eatyrgreens.com/warm-rye-berry-roasted-pumpkin-kale-salad-with-miso-maple-dressing/">Eat Your Greens</a>. It is perfect. I had something very similar in Sun Valley while travelling for work and this is how I found her site, because I was trying to copy what I had up there.<br />
<br />
Everyone must have this! But, because the salad featured is super time consuming, I make it a quick week-night side dish by only using the kale, dressing, some dried cranberries, and chow mein noodles. My kids especially love it and I am happy they are having their greens.<br />
<br />
Rye Berry, Roasted Pumpkin, and Kale Salad with Miso-Maple Dressing<br />
<div>
<br /></div>
<div>
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1 cup rye berries</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1/2 teaspoon salt</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">2 1/2 cups pumpkin, peeled and cut into 1/2-inch cubes</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1/2 tablespoon grapeseed oil</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">2 tablespoons rice vinegar</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1 tablespoon yellow miso paste</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1 teaspoon Grade B maple syrup</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">2 tablespoons walnut oil</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">3 cups kale (about 1/2 bunch), stems removed, cut into bite-size pieces</span><br />
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;">1/4 cup almonds, roughly chopped</span></div>
<div>
<span style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px;"><br /></span></div>
<div>
<div style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px; margin-bottom: 12px; margin-top: 5px; padding: 0px;">
Combine the rye berries, salt and 3 1/2 cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender. (I make a larger batch and then toss them in dishes throughout the week. They are amazing.)</div>
<div style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px; margin-bottom: 12px; margin-top: 5px; padding: 0px;">
Preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.</div>
<div style="background-color: white; font-family: GentiumBasicRegular, Georgia, 'Times New Roman', Times, serif; font-size: 15px; line-height: 23px; margin-bottom: 12px; margin-top: 5px; padding: 0px;">
In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-34335743827034396422014-04-03T00:40:00.000+04:002014-04-03T00:40:12.559+04:00Vegan Pesto Tortilla PizzaThis one is a cinch, but oh so yummy! I found this on the PETA website. It literally takes minutes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmubQe4MzWGfebU8STkqCa7zxWubENAwPCacXExHjpO1p7eVFBfvx8aoleAxaYbzEnObal4h54inD-yZ0RIB6c14AJZZTouF4EH5caOS8IYcvzqq7pSnVnfcMlG3-WWPydR00A-LkPhwu9/s1600/IMG_1832%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmubQe4MzWGfebU8STkqCa7zxWubENAwPCacXExHjpO1p7eVFBfvx8aoleAxaYbzEnObal4h54inD-yZ0RIB6c14AJZZTouF4EH5caOS8IYcvzqq7pSnVnfcMlG3-WWPydR00A-LkPhwu9/s1600/IMG_1832%5B1%5D.JPG" height="400" width="298" /></a></div>
<br />
8 small flour tortillas<br />
1 cup vegan basil pesto (or make your own)<br />
1/2 cup sun-dried tomatoes<br />
1/2 cup pine nuts<br />
olive oil, for garnish<br />
<br />
Preheat oven to 400 degrees.<br />
Spread pesto over the tortillas, top with tomatoes, sprinkle on the pine nuts. (We also added mozzarella flavored soy cheese, it was great!)<br />
<br />
Bake for 10 minutes or until tortillas are crispy, drizzle with olive oil, if desired, and serve. Yummo!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-81119351363959811252014-04-03T00:31:00.001+04:002014-04-03T00:31:27.184+04:00Ch-Ch-Ch-Changes.So, because of Facebook, I don't blog at all anymore. Sad, I know. But I don't have much time for it anyway, so it's probably ok. :) However, I have been frustrated with my recipe storage methods and I keep forgetting amazing meals we have that should be "family favorites," but that I fully forget about and we never have again. I was toying with creating an online recipe collection somewhere that I can store and access them any time... then I remembered: I HAVE A FOOD BLOG. Idiot.<br />
<br />
So, I am going to be archiving my favorite recipes on here now so I can easily access ALL of them, like I already do with 5 or so I repeatedly make off this blog. Most of them are not my recipes, so I will link the post where I found them, but some (ok, most) I have altered somewhat and I will note that as well. :)<br />
<br />
Also, for some background (because it's going to become apparent otherwise)... we have switched to a vegan-style diet (I say vegan-style because people are fucking stupid and when you say that word, it creates a mindset where they want to "catch" you with an animal product, or hyper-focus on the products and choices you are making to show you where you're wrong. This isn't why I want to be vegan. More below.) as a family and so my recipes will mostly be animal-product-free and I am trying to eliminate as many preservatives and synthetic ingredients as possible from our diet.<br />
<br />
So, this begs the question, "What the heck for?" Good question. Well, beginning in September of 2013, I got sick... your normal gross head and tummy stuff, just basic sick. Then a few days later, my Dad was paralyzed in a car accident which increased my stress level 10 fold, and from that point until the beginning of the year, I was sick almost exclusively (and I gained 20 pounds in two months)... I would get "better" from one sick and then a few days later, immediately get another sick. I had everything! Chronic bronchitis, sinus infections, colds, the flu, norovirus, and eventually, pneumonia. All in a matter of 3 months. I thought I was dying. I know this year has been tough on almost everyone in the sick department, but my hair was being limp and weird, I had the worst eczema flare up that I have ever had, that would not get better, regardless of creams that typically work fine. So I started to wonder if this was more of an issue than I thought.<br />
<br />
This lead me to an embarrassing amount of research on immunity (70% of your immune response is directly related to the health of your gut, just FYI. :)), diet, and chronic illnesses. I watched dozens of videos and documentaries, I read even more research studies and meta-analyses of research spanning decades, and eventually, I came to the conclusion that I needed to change my diet. I was eating too much crap, and not enough "real" food. And then I watched a documentary called <a href="http://www.getvegucated.com/">Vegucated</a>. I would highly recommend it, but it was the final catalyst that made me decide that to make a true change for my health and my family, it needed to be to a fully plant-based diet. We have tried saying we will "eat less meat" in the past, but with all of the research I have done, I am convinced that animal products do not need to be in our diets as humans, and with the current state of big agriculture, industry practices in the beef, pork, and dairy industry are downright revolting and simply not nutritious. Antibiotics and genetic engineering are more prevalent than they have ever been and only history will be able to tell what we have gotten ourselves into as a culture and how it will impact our health.<br />
<br />
As far as the health side, I have always been very concerned with what I feed my kids, and this has just reaffirmed why I care so much. There are correlations all over the place between dairy and meat consumption and health. The Academy of Nutrition and Dietetics says vegans are less likely to develop a whole host of illnesses including cancer, heart disease, and diabetes.<br />
<br />
And then there is the impact on the planet that meat production has. I could literally go on and on, but I will spare you. The point is, we decided this is the best choice for our family right now. I am not trying to live by a label and I certainly don't want to say "we don't eat _____". But I want to try to keep my family as healthy and happy as possible (vegans have lower instances of depression and anxiety than meat eaters, hehe). BUT, I have found a ton of alternatives to meat and dairy that we have easily implemented in our diet, and I am loving trying all the new recipes I am finding. So here's to this new adventure! (Also, I've lost 21 pounds a counting... I still have 40 to go, but I have been on a slow and steady course of weight loss since my birthday in the beginning of February so I am very happy with my progress so far). My goal is to be the healthiest I have ever been by my 30th birthday this coming year. Readyyyyy, set, GO!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-37323327533036891142011-07-15T03:51:00.003+04:002011-07-15T03:59:28.162+04:00Zucchini, Spinach, and Onion QuicheI just made up this dinner because I was out of mushrooms and I really had planned on making a Spinach and Onion Quiche, but it is AWESOME, so I wanted to get it down before I forgot what ended up in it. :) Enjoy!<br /><br />Crust:<br />1 cup flour<br />1/2 tsp salt<br />1/4 cup ice water<br />1/4 cup vegetable oil<br /><br />In a bowl stir together the flour and salt with a fork. In a separate bowl, <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">whisk</span> the water and oil so it gets thicker. Pour into flour and stir with a fork until it all combines. Press into bottom and sides of pie plate.<br /><br />Filling:<br />1 zucchini, peeled and small diced<br />1 large handful of baby spinach, washed and chopped<br />3 green onions, chopped<br /><br />Saute all filling ingredients in a small amount of olive oil and sprinkle with sea salt, fresh cracked pepper, onion powder, garlic powder, and then a little bit of nutmeg and cinnamon. Spread evenly over crust in pie plate and top with shredded mozzarella cheese.<br /><br />Custard:<br />6 eggs<br />1/3 cup heavy cream or half and half<br />salt, pepper, nutmeg, and cinnamon to taste<br /><br /><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Whisk</span> ingredients and pour over filling ingredients and bake in a 400 degree oven for approximately 20 minutes or until set. Remove and let stand for a few minutes before slicing.<br /><br />SO GOOD!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-75437928938362235632011-01-26T02:55:00.002+04:002011-01-27T19:24:27.783+04:00Arayes and Garlic PasteI will post more soon, but these are the most important ones to get posted! :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeUZRLt7wycJE7-Tcw2v-nGDMqXJRXjNwGO6rjQYp1hVkzMHSxeljoH2gFvFa6Nd02bYHubXa_gvCNZfXZXVFVW8vxnXLAexS4uwdXRlcZln9jsaBbJqqws-y_yYMsrO5JKLMvD1tY32q/s1600/garlic%252520paste.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566261029755367922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeUZRLt7wycJE7-Tcw2v-nGDMqXJRXjNwGO6rjQYp1hVkzMHSxeljoH2gFvFa6Nd02bYHubXa_gvCNZfXZXVFVW8vxnXLAexS4uwdXRlcZln9jsaBbJqqws-y_yYMsrO5JKLMvD1tY32q/s320/garlic%252520paste.jpg" /></a> <p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;"><strong>Garlic Paste:</strong></span></p><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">I know this is the one that people REALLY want, so I’ll add it first. These are approximations and it definitely takes some trial and error. </span></p><ul><li><div style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">2-3 good sized heads of garlic (not cloves, the whole head), peeled</span></div></li><li><div style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">1-2 tablespoons each of salt and lemon juice</span></div></li><li><div style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">A whole bottle (about 3 cups) of MILD (super important for taste) olive oil (not extra virgin)</span></div></li></ul><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">Put the garlic and at least a tablespoon of salt and about 2 tablespoons of lemon juice in a blender and pulse until the garlic is nicely chopped. Ever so slowly, pour a tiny stream of oil into the blender as it is blending. One mistake I made was having the blender at too high of a speed, but it need to be going pretty quick, just not “liquefy”. The goal is to make sure the oil is emulsifying and it should grow in volume and become white. You have to be very careful not to pour too much oil in at once or the whole mixture will separate and it isn’t as good and will have a topping of oil forever. So, thick and frothy is the goal. You will likely need more salt and lemon juice… don’t be afraid to add more, until it tastes the perfect blend between the 3 flavors (salty, lemony, and garlicky). Good luck! (Store leftovers in a glass jar in the fridge.)</span></p><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmw6OISk3d8ZxBx9fgHtyvMf9guhi4ZzDEsdR9e_kiSiM0UvGfyO94G0Nv5y-DIkDQwG2eahbcR_YtHyeJfWKTV92y3HIClRGYwVg7VcBoAUJ9ICHYwN58IFdl66yu0cneLw42PAqj5U3E/s1600/arayes-recipe.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 220px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5566261025567590818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmw6OISk3d8ZxBx9fgHtyvMf9guhi4ZzDEsdR9e_kiSiM0UvGfyO94G0Nv5y-DIkDQwG2eahbcR_YtHyeJfWKTV92y3HIClRGYwVg7VcBoAUJ9ICHYwN58IFdl66yu0cneLw42PAqj5U3E/s320/arayes-recipe.jpg" /></a> <p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;"><strong>Arayes:</strong></span></p><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">This was my favorite dish while we were in Abu Dhabi, but I have Americanized it both for ease and because it really doesn’t taste that much different. It is tough to find items like garam masala, so I just changed it to fit what is sold at MY stores. </span><span style="FONT-FAMILY: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-char-type: symbolfont-family:Wingdings;" ><span style="mso-char-type: symbol;font-family:Wingdings;" >J</span></span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpFirst"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">2 lbs ground lamb (if you can’t find it, ask the butcher… there usually isn’t very much stocked, but it IS usually there)</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">1 cup packed parsley</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">½ cup packed mint leaves (at Winco it is only available in organic in the “weird vegetable” section)</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">¼ cup pine nuts (I have had two people tell me they hated pine nuts and then tried this recipe and liked them fine. Don’t leave them out, they really are what makes this dish for me)</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">1 onion, chopped into quarters</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">1 tsp salt</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">1 TBSP lemon juice</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">½ tsp garlic powder or minced garlic</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpMiddle"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">½ tsp each: <span style="mso-spacerun: yes"></span>cinnamon, nutmeg, and ground cloves</span></p><p style="TEXT-INDENT: -0.25in; MARGIN: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1" class="MsoListParagraphCxSpLast"><span style="FONT-FAMILY: Symbol; mso-fareast-font-family: Symbolfont-family:Symbol;" ><span style="mso-list: Ignore">·<span style="FONT: 7pt 'Times New Roman'"> </span></span></span><span style="font-family:Calibri;">5 or so pita bread, cut into 8 wedges each</span></p><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">In a food processer, pulse until finely chopped: onion, parsley and mint. Put meat in a large bowl and add all ingredients including food processor mixture and combine with your hands (or mix it in your awesome KitchenAid mixture that your dear husband got you for Christmas). Take a small amount (a heaping teaspoon or so and spread it evenly on one side of a pita triangle. Top with another pita wedge and place on a baking sheet covered in aluminum foil and sprayed with cooking spray (I used to use a crap-ton of oil for this, but in an effort to make it healthier, opted for cooking spray and it ends up just as freaking yummy). Repeat this process until you run out of meat and/or pitas. </span></p><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span style="font-family:Calibri;">Bake in a 350 degree oven until browned on the bottom (about 10 minutes), flip and cook for an additional 5-10 minutes or until nicely browned. Serve with garlic paste. </span></p></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8506608645509893228.post-16705610245665558132010-12-16T20:52:00.003+04:002010-12-16T21:02:20.060+04:00"Sakana" VeggiesWe have a hibachi-style restaurant here that I LOVE, but who wants to pay upwards of $25 a plate? Instead, I trial-and-errored my way to perfecting the veggies that they do on the grill there. Here they are!<br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551326439742916866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-C-tqcws9w8jkwJ7X9rZD7VRt6MUvKqVJ4uKaVrDajUqAXeCE56ZPLnUnKsSPSbhIjO12tg9qnR1VHOPFtk6WzA78xel0k-ZL9_ALYpKmeLnwRrEHftMo6rYeygDrTsMVvV4kd8LnxRAt/s320/hibachi%252520veget.jpg" /><br /><strong>Sakana-style Stir-Fried Vegetables</strong><br /><br />1 large onion, sliced<br /><br />2 zucchini, sliced length-wise and then into thick strips<br /><br />2 carrots, sliced<br /><br />1 cup broccoli florets<br /><br />1 1/2 cups button mushrooms, cut into quarters<br /><br />1 tsp sesame seeds<br /><br />2 TBSP butter<br /><br />garlic powder (to taste)<br /><br />tsp salt (to taste)<br /><br />soy sauce (to taste)<br /><br /><br /><br />1) Heat a wok with the butter until it is bubbly and hot, then add the veggies and stir-fry until desired tenderness (I like mine to stay a bit crunchy, so about 4-5 minutes).<br /><br />2) Season with salt and garlic powder (start with about 1/2 tsp and then add more if you want more)<br /><br />3) sprinkle with soy sauce and sesame seeds and serve. It is great with either steamed white rice or fried rice.<br /><br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-8703365788876316012009-10-06T12:19:00.002+04:002009-10-06T12:28:25.680+04:00Crock Pot Chicken SoupSimple. Super yummy. A new family favorite.<br /><br /><strong>Crock Pot Chicken Soup:</strong><br /><br />2 onions, chopped<br />2-3 carrots, cleaned and sliced<br />3 celery stalks, sliced<br />2 tsp. salt<br />1/4 tsp. pepper<br />1/2 tsp. dried basil<br />1/4 tsp. dried thyme<br />3 TBSP parsley<br />1 2-3 pound fryer chicken, cleaned<br />4 cups of water<br /><br />Put all ingredients in Crock Pot in the order listed above. Cook on low for 8-10 hours (or high for 4-6). One hour prior to serving, remove chicken from Crock Pot and let cool slightly. Remove skin and discard and pull meat from carcass and return to Crock Pot. Serve hot with garlic bread and a salad.<br /><br />Enjoy!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8506608645509893228.post-67421186110897838622009-10-06T11:35:00.005+04:002009-10-06T12:07:09.757+04:00Thai Coconut Chicken Soup<div>Back when we lived in Boise, one of my favorite restaurants was this Thai place called (appropriately) "Thai Cuisine" lol. They have this coconut soup that I absolutely love, but I have never even considered trying it because it has ingredients like lemon grass, kaffir lime leaves, and galangal. Not only would I not know where to find these ingredients here, I never would even try because I'd only use them for this one soup. So I've just been going without. Until last night. I saw someone using regular similarly-flavored ingredients in another Asian soup and I was like, "Hey, I could do that!" So I came up with the following, which was surprisingly CLOSE. It wasn't exactly the same, but the whole family loved it nonetheless and I will just keep working on the flavor balance to make it perfect. </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5389395216071565106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmlLjf8ZC6eW1axjEkJG5kWNv2jPmxozYe5MbA0vlhkrKkYow2q7XEcaTSP4EvkwT_utDBbNKlUiWpFhi3YytMs0M6pGK-8cP6ZbP3hda7c1b0HaUY5hVUGoNk6ymq_p0VBZ1AT5wEmbM/s320/DSC_0002+(2).JPG" border="0" /><br /><strong>Coconut Chicken Soup:</strong><br /><br />2 chicken breasts, cooked and cut-up into 1-inch pieces<br />2 cups chicken stock (I used homemade)<br />2 cups coconut milk<br />1 onion, cut in half and sliced into strips<br />3 cups button mushrooms, quartered<br />8 slices fresh ginger, peeled<br />1 tablespoon chili paste<br />1 teaspoon dried basil<br />1/4 teaspoon white pepper<br />juice of 1 lemon<br />olive oil<br /><br />1) Drizzle a little olive oil in the bottom of a soup pot, heat over medium heat. Add the onions and cook about 2-3 minutes.<br />2) Add the stock, coconut milk, mushrooms, ginger, chili paste, basil and pepper and simmer for 10 minutes.<br />3) Add the chicken and simmer another 5 minutes.<br />4) Add the lemon juice and serve hot.<br /><br />Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-13757179074348841802009-09-28T09:11:00.002+04:002009-09-28T09:21:51.019+04:00Menu Plan Monday: September 28thLast week was kind of a crazy week and this one will be too as we continue to pack and organize things so we can go home. But here is part of a menu this week. I still need a few days, but we will probably end up eating out one day and maybe getting simple deli foods (salads, etc) another day.<br /><br /><a href="http://sydneysfood.blogspot.com/2008/10/hamburgers-and-salad.html">Grilled Burgers</a>, oven fries, mixed veggies<br /><br /><a href="http://sydneysfood.blogspot.com/2009/07/menu-plan-monday-july-27th.html">Chicken Milan</a>, <a href="http://mideastfood.about.com/od/appetizerssnacks/r/garlic_pita.htm">garlic pita chips</a>, steamed broccoli<br /><br />Grilled Chicken, Baked Beans, side salad, Garlic bread<br /><br /><a href="http://sydneysfood.blogspot.com/2009/09/mushroom-cream-pasta.html">Mushroom Cream Pasta</a>, steamed artichokes with butter and mayo<br /><br /><br />For more meal ideas, check out <a href="http://orgjunkie.com/2009/09/menu-plan-monday-sept-28th-giveaway.html">Orgjunkie's Menu Plan Monday page</a>.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8506608645509893228.post-43815250092721703052009-09-28T08:52:00.003+04:002009-09-28T09:11:22.601+04:00Mushroom Cream Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx0izALtVwi1Cko-cpIWzKtRLrgEEA8OFklLx3tZ8d9JvFWHK0RUorpHbmDEKi8tADv_wgilLhbj63-vNeEc-VpEvrMJNCgJ2lhG7WKU_Hiy2TLp6XFbKm5vLtlXUqnVCkCHCnMK_RBzf/s1600-h/DSC_0006+(2).JPG"><img id="BLOGGER_PHOTO_ID_5386380636450588706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx0izALtVwi1Cko-cpIWzKtRLrgEEA8OFklLx3tZ8d9JvFWHK0RUorpHbmDEKi8tADv_wgilLhbj63-vNeEc-VpEvrMJNCgJ2lhG7WKU_Hiy2TLp6XFbKm5vLtlXUqnVCkCHCnMK_RBzf/s320/DSC_0006+(2).JPG" border="0" /></a><br /><div>This recipe was inspired by Macaroni Grill's Mushroom Ravioli. That was the best sauce I've ever had and I set about to recreating the flavor. I didn't measure anything, so I'll just go through the process. All measurements are eyeballed. </div><div></div><br /><div><strong>Mushroom Cream Pasta:</strong></div><br /><div>Start with:</div><div>6 oz. button mushrooms, sliced</div><div>1 medium onion, chopped</div><div>3 garlic cloves, minced</div><div></div><br /><div>In a little bit of olive oil, over medium-low heat, add the onions and saute until softened (5-7 minutes), add the mushrooms and cook until softened and then add the garlic and cook for 4 minutes, stirring often. Set mixture aside. </div><br /><div>In a large pan, heat 2 tablespoons of butter over medium heat, add 2 tablespoons of flour and whisk together. Allow the flour to cook until golden brown, then slowly add in whole milk, whisking each 1/2 cup until the sauce has thickened. I add about 1/2 cup at a time until about 2 cups total have been added. I also added 1/2 cup chicken broth with 1 tablespoon red wine vinegar mixed into it during the thickening process. </div><br /><div>Once the sauce has been thickened, add, to taste, about 1 teaspoon of cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cinnamon slowly, but it is the key to the awesome flavor. Once the sauce is a sweetly savory yumminess, add the vegetable mixture back into the sauce and heat through. Add about 1/4 cup freshly grated Parmesan to the sauce and stir until it melts.</div><br /><div>I served this over whole wheat spiral pasta, but my husband and I agreed it would have been perfect over linguine. Sprinkle some fresh grated Parmesan cheese on top and enjoy! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-4780473984348988632009-09-14T15:03:00.003+04:002009-09-14T15:13:21.926+04:00Menu Plan Monday: September 14thBecause I am going back to the States soon (and without my laptop) I plan to post many of our family favorite recipes in a hurry so I have access to them back home.<br /><br />For now, here's our plan this week:<br /><br />Shrimp Tacos with lettuce, avocado, tomatoes, cheese, onions, and sour cream<br />-I tossed the shrimp in a bowl with lime juice, a dash of salt, and some garlic powder them sauteed them in a little EVOO over medium-high heat for a few minutes. When they were sauteeing, I sprinkled them with a good amount of chili powder. That was it. Assemble them with the garnishes and enjoy. HUGE family favorite last night!<br /><br /><a href="http://www.kraftfoods.com/kf/recipes/stove-top-easy-chicken-76203.aspx">Easy Chicken Stuffing Bake </a><br /><br /><a href="http://www.campbellskitchen.com/SpecialtySiteRecipeDetail.aspx?specialty=swansonbroth&recipeID=50934">Swanson Pan-Sauteed Chicken with Vegetables and Herbs </a>with steamed jasmine rice<br /><br />Bean and Cheese Burritos with salsa and lettuce<br /><br />Baked Chicken with <a href="http://elise.com/recipes/archives/005261cold_pea_salad.php">Pea Salad</a><br /><br />For more menu ideas, check out <a href="http://orgjunkie.com/2009/09/menu-plan-monday-sept-14th.html">Orgjunkie's website</a>.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8506608645509893228.post-61857929854700490252009-09-07T15:10:00.002+04:002009-09-07T15:22:41.390+04:00Menu Plan Monday: September 7thHere's what we're having this week:<br /><br /><a href="http://allrecipes.com/Recipe/Apple-Chicken-Quesadillas/Detail.aspx">Apple Chicken Quesadillas</a> with lettuce, salsa, and sour cream<br /><br /><a href="http://www.cooks.com/rec/view/0,1739,158179-240197,00.html">Homemade Chicken Noodle Soup with homemade egg noodles</a>, garlic toasts, and side salad<br /><br /><a href="http://fortheloveofcooking-recipes.blogspot.com/2008/05/shredded-chicken-burritos.html">Shredded Chicken Burritos</a> garnished with lettuce, tomato, avocado, and salsa<br /><br /><a href="http://www.recipezaar.com/Funky-Chicken-With-Sesame-Noodles-76930">Funky Chicken with Sesame Noodles</a> and steamed broccoli<br /><br /><a href="http://sydneysfood.blogspot.com/2008/12/meatloaf.html">Meat Loaf</a>, <a href="http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx">Au Gratin Potatoes</a>, steamed broccoli, and corn bread<br /><br />Spi<a href="http://www.barillaus.com/recipes/Spinach_and_Mushroom_Manicotti.aspx">nach and Mushroom Manicotti</a> with garlic bread and a side salad<br /><br /><br />For more menu ideas, check out <a href="http://orgjunkie.com/2009/09/menu-plan-monday-sept-7th.html">Orgjunkie.com</a>.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8506608645509893228.post-91086101343832800082009-08-31T08:58:00.003+04:002009-08-31T09:09:02.411+04:00Menu Plan Monday: August 31st (and Crab Dip recipe)This week for lunch I am making Chimichangas with guacamole for me and Egg Salad for Stu to take to work. Here are our dinners:<br /><br /><a href="http://sydneysfood.blogspot.com/2008/11/barbeque-chicken-burritos.html">Barbecue Chicken Burritos</a>, fries, and steamed mixed vegetables<br /><br />Chicken Milan, <a href="http://www.recipezaar.com/Buttered-Noodles-145908">buttered noodles</a>, and steamed broccoli<br /><br /><a href="http://sydneysfood.blogspot.com/2008/10/my-creation-california-rice-balls.html">Crab Rangoon</a> searved with sweet and sour sauce, <a href="http://sydneysfood.blogspot.com/2008/10/sydneys-fried-rice-and-egg-foo-yung.html">fried rice</a><br /><br /><a href="http://sydneysfood.blogspot.com/2008/10/broccoli-soup.html">Broccoli Soup</a> with dinner rolls and Ritz crackers<br /><br /><br />I will also be making this <strong>Crab Dip</strong> with the leftover crab:<br /><br />1 package of cream cheese<br />4 oz. imitation crab meat, flaked<br />1/4 cup favorite salsa<br /><br />Roughly chop the crab and then mix with the cream cheese and salsa. Serve with Wheat Thins. So yummy!<br /><br />For more menu ideas, visit <a href="http://orgjunkie.com/2009/08/menu-plan-monday-aug-31st.html">Orgjunkie.com</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-912063300806236902009-08-24T07:59:00.003+04:002009-08-24T08:12:22.266+04:00Menu Plan Monday: August 24thI'm back after two weeks in North Carolina on vacation and I have to say: It's nice to get back into the meal planning and cooking thing. I've just started posting my meal plans a few weeks ago, but I've been meal planning for over a year now. I don't know what we ever ate before that!<br /><br />So, here's what we're having this week:<br /><br /><a href="http://http//sydneysfood.blogspot.com/2009/03/pita-pizzas.html">Pita pizzas</a> with salad/ sliced fresh tomatoes<br /><br /><a href="http://sydneysfood.blogspot.com/2009/05/chicken-enchiladas-with-chili-cream.html">Chicken Enchiladas with Chili Cream Sauce</a>, steamed white rice, and a salad<br /><br />Baked <a href="http://sydneysfood.blogspot.com/2008/10/chicken-chimichangas.html">Chimichangas</a> on a bed of chopped lettuce, steamed rice, steamed mixed veggies<br />(for the chimichangas, I'm using the linked recipe, but instead of frying them, I now brush them lightly with veg. oil and bake them on a cookie sheet, turning once, at 400 for 20 minutes or until golden brown. My husband and I both agree they're even better this way, and it saves tons of empty calories by not frying them.)<br /><br /><a href="http://sydneysfood.blogspot.com/2009/05/crock-pot-taco-soup.html">Taco Soup </a>with Ritz crackers<br /><br /><a href="http://www.bettycrocker.com/recipes.aspx/impossibly-easy-cheeseburger-pie">Cheeseburger Pie</a> and steamed broccoli<br /><br /><br />For more menu planning ideas, check out <a href="http://orgjunkie.com/2009/08/menu-plan-monday-august-24th.html">Organizing Junkie</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8506608645509893228.post-6710701149080746042009-07-27T12:02:00.003+04:002009-08-24T08:12:08.176+04:00Menu Plan Monday: July 27thHere is our menu this week! Don't forget to check out <a href="http://orgjunkie.com/2009/07/menu-plan-monday-july-27th.html">Orgjunkie's page</a> for lots and lots of menu idea for this week.<br /><br />(Also, in case you're wondering why there are only 5 meals every week, it's because I only plan the 5 week night meals. On our Friday we typically go out to eat or order in, and the "odd" day we'll grill out with friends or make something simple and easy.)<br /><br />Meals:<br /><a href="http://sydneysfood.blogspot.com/2009/05/chicken-enchiladas-with-chili-cream.html">Chicken Enchiladas with Chili Cream Sauce</a>, steamed rice, salad with tomatoes and olive oil and balsamic vinegar<br /><a href="http://fortheloveofcooking-recipes.blogspot.com/2008/05/shredded-chicken-burritos.html">Shredded Chicken Burritos</a>, <a href="http://www.goodhousekeeping.com/recipefinder/classic-oven-fries-1806">oven fries</a> and mixed veggies<br />Pan-sauteed Chicken with Spinach/Tomato mixture (see recipe below), and garlic bread<br /><a href="http://www.recipelink.com/clippings/Breads/5182.html">Crepes</a> filled with sweetened cream cheese, scrambled eggs, and <a href="http://cookingforassholes.blogspot.com/2009/03/strawberry-reduction-sauce.html">homemade strawberry reduction sauce</a>(and a squirt of whipped cream :))<br /><a href="http://sydneysfood.blogspot.com/2008/10/hamburgers-and-salad.html">Hamburgers</a> on the grill garnished with lettuce, tomato, avocado, and cheese, <a href="http://www.goodhousekeeping.com/recipefinder/classic-oven-fries-1806">oven fries</a> and steamed mixed veggies<br /><br /><br /><strong>Pan-Sauteed Chicken with Spinach and Tomato Mixture:</strong><br /><br />2 chicken breasts, cut into strips<br />1/4 cup flour<br />1/2 tsp each dried basil, dried parsley<br />salt and pepper to taste<br />olive oil<br /><br />Put everything except oil into a large ziplock, shake well to coat chicken. Saute over medium heat for 7-9 minutes or until no longer pink inside, turning once. Set aside.<br /><br />For the "sauce":<br /><br />either 10 ounce package of frozen spinach, thawed and drained, or 1 pound of fresh baby spinach, stems removed and chopped<br />12 grape tomatoes, seeded and chopped<br />2 Roma tomatoes, seeded and chopped<br />1/2 cup slices green onions<br />1/2 teaspoon each, salt and garlic powder<br />olive oil<br /><br />If using fresh spinach, saute in oil until wilted. Add the tomatoes and green onions and cook until tender. Add the salt and garlic powder and stir to combine.<br /><br />If you'd like, you can add your favorite flavor of feta to the mixture for a yummy change (we do this about half of the time)<br /><br />Spoon a bed of the spinach/tomato mixture onto a place and top with the cooked chicken.<br /><br />Enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8506608645509893228.post-62849915132148005892009-07-20T11:57:00.002+04:002009-07-20T12:12:29.350+04:00Menu Plan Monday: July 20thOk, if you haven't discovered <a href="http://orgjunkie.com/2009/07/menu-plan-monday-july-20th.html">THIS</a> site yet, check it out. This woman is fabulous and I've stolen both her organizing tips AND used this Menu Plan Monday linky to get ideas for my weekly meal plans for months now. So it is time to share the wealth! This is my first time of participating and I hope I can remember to post this weekly.<br /><br />So here is our menu for this week:<br /><br /><a href="http://www.recipezaar.com/Pigs-in-a-blanket-25198">Pigs in a Blanket</a> with salad<br /><a href="http://sydneysfood.blogspot.com/2009/05/crock-pot-taco-soup.html">Taco Soup </a>(from freezer) with Rita crackers and salad<br /><a href="http://sydneysfood.blogspot.com/2008/10/sgetti-and-meatballs.html">Spaghetti</a> (sauce from freezer) with broccoli and garlic bread<br />Pan-sauteed marinated chicken breasts with simple buttered noodles and frozen mixed veggies<br />Shredded Chicken and Carmelized onion Quesadillas with carrots and dip and watermelon<br /><br />Hopefully I'll see you again next week! Haha<br /><br />Go check out other menu ideas at <a href="http://orgjunkie.com/2009/07/menu-plan-monday-july-20th.html">OrgJunkie's site</a>!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8506608645509893228.post-87998778355075013432009-07-08T12:30:00.003+04:002009-07-08T12:41:52.605+04:00Crab, Onion, and Swiss OmeletThis is a fast breakfast recipe. I am always on the look-out for something other than cereal for breakfast that doesn't take much prep work or time. This one was a nice, tasty alternative to boring cereal or eggs and toast.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5356006547630785778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIiyDHrnqQMHz9voazfUVGRbgwIeadYEiEh3t5ULVutCdAlaaOyBaQTOp335dVJhyUNFUWkNB3w5f__zcwCJSIW-e7e2Yj6PWNw21UoBhZAYpuANywlj1ByRbddddu0CtMsEIdrDim0Sx/s320/DSC_0004+(2).JPG" border="0" /><br /><strong>Crab, Onion, and Swiss Omelet:</strong><br /><br />1/2 cup diced imitation crab or lump crab meat, picked free of shells<br />2 Tablespoons minced onion<br />1 slice Swiss cheese<br />2 eggs<br />2 Tablespoons water<br />salt and pepper to taste<br />1 Tablespoon olive oil<br /><br />1. Heat a small skillet over medium heat and add the olive oil. Saute the onions in the oil for about 30 seconds then add the crab meat.<br />2. Cook crab until heated through, then transfer from pan into a small bowl, set aside.<br />3. Return pan to the heat. Beat the eggs and water, seasoning with salt and pepper and add to skillet.<br />4. Rotate the pan in a circle over the heat so that the eggs stick to the upper edges of the pan.<br />5. When eggs are set, place the slice of cheese on one side of the skillet and then layer the crab/onion mixture on top of the cheese, spreading it out so it covers one half of the eggs.<br />6. Fold half of the eggs over onto it's self, covering the ingredients.<br />7. Slide omelet out of pan onto a plate and serve hot.<br /><br /><br />This is great with avocado slices as a garnish on top of the omelet. Enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8506608645509893228.post-69381576264106021242009-05-06T16:44:00.002+04:002009-05-06T16:52:00.509+04:00Crock Pot Taco SoupI adapted this recipe because I couldn't find some of the ingredients here. It turned out wonderful. I especially liked it with Ritz crackers dipped into it. Super easy to make.<br /><br /><strong>Crock Pot Taco Soup:</strong><br /><br />1 lb. shredded chicken (I used the leftover chicken from the double batch I made for the enchiladas)<br />1 can pinto beans<br />1 can white beans<br />1 can corn<br />1 can tomato and chilies<br />2 can diced tomatoes (or one large can)<br />1 TBSP green chili paste<br />1 envelope of taco seasoning<br />1/2 bottle of your favorite Ranch dressing (I used Delightfully Light)<br /><br />1) Add all ingredients to Crock Pot (for the cans of beans and corn I drained the liquid and then filled them back up with water, but you can just dump them in). Stir to combine well.<br />2) Cook on low for 4 hours.<br /><br />Garnish with sour cream and cheddar cheese if desired. Serve with tortilla chips, crackers, or drain some of the liquid off and eat it inside of a tortilla.<br /><br />Enjoy!Unknownnoreply@blogger.com3