18 hours ago
Monday, November 29, 2010
Sunday, November 28, 2010
On Day 2 of my rotation, I can have lentils and tomatoes. So I decided to try for the Lentil Dahl recipe that I have posted here.
Of course it needed some tweaking.
My portion is all ready to be taken to work for lunch.
1 cup lentils
3 roma tomatoes
3 cloves of garlic
1-2 tsp ginger
dash of paprika
Boil 2 cups of water and add the lentils. Turn down to a simmer. Cook until the lentils have absorbed the water and are soft.
Add a 1/3 cup of water, the diced tomatoes, peeled and smashed garlic, olive oil and spices. Allow the mix to simmer until the tomatoes are tender.
Puree half of the mix (with an immersion blender) and stir everything together. Taste and adjust seasonings.
Note: this could be served over rice.
Friday, November 26, 2010
Wednesday, November 24, 2010
A little wrench got thrown into my meals plans. I discovered that not only do I have to eat only from the green list, but I have to eat the foods in a rotation. This makes things a little harder.
To my surprise and relief, I still found good things to eat. And of course, I'm going to share them.
Monday, November 22, 2010
I had a lovely acorn squash. I have seen a lot of recipes recently for stuffed acorn squash, so I altered the idea and did it how I can.
1 acorn squash. Cut it in half and bake it in a pyrex dish with about an inch of water at 350 until the flesh is tender.
After the squash is cooked, scoop the flesh into a bowl. Add the toasted walnuts, oil, and spices and mash everything together.
Sunday, November 21, 2010
It's been a very busy week, so when I finished the soup from last week, I was left just eating salads. I had a few veggies still in the fridge though, so I roasted up the rest of the brussels sprouts. It was quick and easy on a cold, rainy night.
Roasted Brussels Sprouts
Washed brussels sprouts, sliced in half
Layer on a cookie sheet and drizzle with olive oil and sprinkle with salt
Bake at 350 for about 20 minutes. Halfway through cooking, turn the brussels sprouts.
Friday, November 19, 2010
I needed a simple weeknight meal. So I just chopped up a bunch of veggies that were in the fridge and roasted them.
My friend came over and looked closely, poked everything, asked me to identify all the veggies, and after being very uncertain, said everything tasted great.
1 large carrot
3 cloves of garlic
10-15 small brussels sprouts
Cut everything into chunks about the same size. Put on a cookie sheet and drizzle with olive oil and toss so everything is evenly coated. Spread in a thin layer. Sprinkle with salt.
Bake at 350 for 30-40 minutes.
Wednesday, November 17, 2010
I was trying something a little different.
Adzuki Bean Patties
This recipe is slightly modified from Meghan Telpner's 5 Days Vegan.
2 cups cooked adzuki beans
1/2 cup brown rice
1 medium sweet potato, cut into chunks
2 tbs olive oil
2 tsp ground cumin
2 tsp ground coriander
1-2 tsp ground mustard seed
1 tbs dry oregano
sea salt to taste
Boil 1 cup of water. Add the rice and beans. About halfway through, add the sweet potato.
In a skillet, heat the oil, add the spices and sliced leek.
When the rice and beans mixture is done, add the leeks. Mash everything together.
Form into patties and bake on a greased cookie sheet at 350 for 20 minutes. Flip over and cook for another 20-30 minutes until dry.
Monday, November 15, 2010
I thought about these pancakes all weekend. I knew there had to be some way that I could eat some baked good.
I can't eat corn right now, so I can't use baking powder (if you have tips on that, let me know). That means that these are not fluffy light pancakes. Sometimes you see pictures of pancakes that double in height. That's just never going to happen here.
Now, some of you know that I live alone. The huge perk is that I can completely control what food is in my house and when I have to change stuff up, I don't have to worry about anyone else's preferences or likes. The downside is that I don't have anyone to be a second taster. So I thought these pancakes tasted good, but I don't know if they would pass for anyone else. But I'm sure with enough maple syrup, anyone would love these!
3/4 cup buckwheat flour
1/2 cup brown rice flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp clove
1/2 tsp ground ginger
3/4 cup pumpkin puree
1/2 cup rice milk
2 tbs oil
1 flax egg = 3 tbs boiling water + 1 tbs ground flaxseed (add together and let sit for at least 2 minutes)
Mix your flax egg together first, so it has time to sit. Mix the dry ingredients together. Add the wet ingredients. Adjust liquids as needed.
As you cook this, there won't be air bubbles like normal pancakes. Watch carefully and you will see the edges start to firm up when the pancake is ready to flip.
Saturday, November 13, 2010
I kept cooking salmon and other fish this summer, and thinking that I am really not good at cooking fish. When I went to a restaurant, the fish was really tender and smooth, and when I cooked it, it was generally pretty dry and not very tasty.
I read this post the other day, and thought, hm, I should really try that.
Saturday, November 6, 2010
At work I am part of a leadership group. One of our projects was taking the StrengthsQuest. This test tells you your 5 strengths so that you can begin to play to your strengths. One of mine is "Deliberative" which means I think very carefully about what information to share.
On a food blog that doesn't really play out as a strength!
So here I am disclosing more.
This week I got results back from an extremely extensive food allergy test. It tests 200 common foods and gives you four categories. For the next three months, I am only eating foods from the "green" category.
After I got my results, I came home and cleared out the pantry and fridge.