Tuesday, April 27, 2010

Red Rice and Beans

red beans and rice
After a few bites Tyler said this tasted like something his mom would make and that he really liked it! Hearing that means this dish is an instant keeper! It was really good, the different flavors worked so well together! Be sure to have all the veggies chopped up and ready to go and this meal can be made  in no time! Pretty sure it was done in 20 minutes or less! Next time I might even try Quinoa instead of rice to change things up a bit.
  • 4 tsp olive oil
  • 1 bunch asparagus chopped
  • 1 red bell pepper chopped
  • 1 small onion, finely chopped
  • Salt and Pepper
  • 2 cups cooked basmati brown rice
  • 3 garl1ic cloves crushed
  • 1 tsp chili powder (I put more in! we like spicy food)
  • 3 cups red kidney beans (2 cans rinsed and drained)
  • 1 tsp turmeric
  • 2 large carrots, finely chopped
  • 28 oz diced fire-roasted tomatoes
  • 1 Tbs tomato paste
  • 1/4 cup salsa
  • 1/2 cup parsley finely chopped
I used my food processor to dice up the garlic and parsley, I also used it to chop the onion and carrot. This sped things up because all I had left to chop was the bell pepper and asparagus.
  1. In 4-quart saucepan, heat 2 tsp olive oil on medium heat. Add asparagus, red pepper, onion, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in the cooked rice until well mixed. 
  2. After carrots are copped steam them until soft. Add them to the rice mixture. 
  3. In 12-inch skillet, heat remaining 2 tsp olive oil on medium until hot. Add garlic and chili powder and cook for about 30 seconds. Stir in beans, salsa, tomatoes, turmeric and tomato paste. Reduce heat to low and simmer 7 minutes, stirring occasionally.
  4. Mix the rice and sauce together, and sprinkle some parsley on top when serving. Place leftover parsley on the table for others to add more while eating.

Saturday, April 17, 2010

Swiss Chard Italiano

Technorati Tags:
I made this a while back and it was full of wonderful flavor (and vitamins/minerals).  I served it with whole wheat bread,  brown rice, and black beans for a complete meal.
I could have used a bigger pan (I think a wok would have been perfect)  because the kale was too fluffy until it cooked down. I actually had to cook the kale in a pot and then transferred it to the tomato/onion mix.
kale 2

Ingredients and Directions

  • 1 tsp olive oil
  • 1 garlic clove minced
  • 1/2 red onion diced
  • 7 cups chopped Swiss Chard, Kale, or spinach
  • 16 oz can diced tomatoes
  • 1/2 tsp basil

  • Heat oil in a LARGE nonstick skillet over medium heat, add garlic and onion. Cook for 3 min.
  • Add remaining ingredients. May want to transfer to a big pot because my large skillet wasn't large enough. Cook for 10 minutes stirring occasionally.
  • Season with salt and pepper to taste.

Thursday, April 15, 2010

Cashew Cheese Sauce

Tonight this went on EVERYTHING!!! I will admit I miss dairy sometimes. More specifically I miss cheese. This is the perfect remedy.

SANY0236 SANY0235

My thoughts are in green! Also the cheese freezes well. If you add gelatin and chill it you can slice it like cheese to put on sandwiches :-)

  • 1 cup  water
  • 2 tablespoons  lemon juice
  • 1/4 cup roasted red bell peppers 
  • 1/2 cup  raw cashews 
  • 1 teaspoon onion powder (I used a real onion )
  • 1/4 cup  nutritional yeast 
  • 2 teaspoons salt
  • 1 cup hot water
  • 1/2 cup coconut oil
  • Toss ingredients except boiling water, coconut oil in the blender for 6 min. 
  • Add hot water and coconut oil, then blend for about 30 seconds.
  • Pour liquid into sauce-pan and whisk on medium heat until it has thickened.

Sunday, April 11, 2010

EGG Substitutes

I just wanted to list all the different substitutes that can be used in place of eggs. I used 1/2 of a mashed banana recently in some muffins and they turned out great! However I probably wouldn’t use the banana if I were making something like, black bean burgers (I’ll have to post those soon they are soo good!) I use bread crumbs and tomato paste. So if you do do an egg replacement be aware if you are making something sweet or salty. You want to use something that will act as a binder and thickener.
  • 1/2 mashed banana
  • 1/4 c applesauce or pureed fruit
  • 1 1/2 tsp of Ener-G Foods Egg Replacer + 2 Tbs lukewarm water
  •  Tbs psyllium husk powder + 2 Tbs water
  • 1 Tbs ground flaxseed meal + 3 Tbs water 
  • 1 Tbs ground chia seeds + 3 Tbs water
  • 1/4 c mashed potatoes/sweet potato
  • 2 Tbs potato starch or tapioca starch
  • 2-3 Tbs tomato paste
  • 1/4 c cooked oats
  • 1 tsp baking powder
  • agar agar