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Posts Tagged ‘vegetarian’

i hope you all enjoy the below recipe.  meanwhile, i want to alert you that i will be providing stash pics for steph at adventures in babywearing’s link up tomorrow and i will also be announcing a new wrap loan plan i intend to launch off my blog. if you have wanted to try a woven wrap but have been intimidated by the learning curve or the investment you might want to stop in and see what i have planned…

 

ready to eat

ready to eat

 

the other night flash and i enjoyed a really nice summer meal together after the kids went to bed.  i wanted to share the recipe because it was easy and light and delicious which is a great combo.  my jumping off points came from a recipe over at 101cookbooks for lemon chickpea stir-fry and from a site called wicked tasty harvest for radish leaf pesto. i am just the kind of person though who likes to look at a recipe for inspiration and then cook things my own way. so here is what i did.

the pesto:

  • two bunches of radish greens
  • 2 cloves garlic
  • one handful raw almonds
  • a small amount of freshly grated parmesan
  • olive oil

 

basically everything is going in the food processor until it reaches a consistency you like but more exactly here is what i did.

  1. put almonds in food processor and get them started down to a smaller size
  2. add radish greens and garlic and let that go for a few seconds
  3. add parmesan and process until everything is the small size you like
  4. add enough olive oil for pesto to be the thickness you like.
  5. call it a day.  or add some salt then call it a day.  up to you.

i had made this the the other night and frozen it in small portions in an ice cube tray which i then emptied into a freezer bag to store.  how handy!

 

 

my stir fry was largely shaped by the veggies i had on hand from my csa share and then influenced by the 101cookbooks recipe idea linked to above.

  • one small can chickpeas rinsed clean
  • two shallots diced small
  • one head broccoli chopped into bite sized pieces
  • one bunch bok choi chopped into bite sized pieces
  • a few inches of fresh ginger diced small
  • one lemon zezted and jucied
  • enough olive oil to cook with

 

  1. heat olive oil in a pan on medium high.
  2. get the chickpeas and shallots started together and allow the chickpeas to brown lightly.
  3. while shallots and chickpeas are getting going add ginger.
  4. once the chickpeas start to brown add broccoli.
  5. after the broccoli has cooked for two or three minutes add bok choi.
  6. after everything is fully cooked remove it from heat and toss in the lemon zest and juice.

 

 

stir-fry in the pan

stir-fry in the pan

 

 

the pesto and the lemon ginger of the stir fry went so well together.  flash and i agreed that this dinner was a very enjoyable way to “go vegetarian.”  i hope you try it and like it or that you are able to use it as a spring board for some other cooking fun.

 

oh, as a note, i have used the pesto to top pasta, as salad dressing, and on top of toast so far and loved it each way.  i never would have guessed that.  i guess this is the week of the radish for me!

 

ok folks, hope to see ya tomorrow.  

woowoo mama 

not mama llama

but we like the book (llama llama misses mama)

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radish

ok, yes, it is true that i said something yesterday about pictures of smiling babies but instead here i am with pictures of radishes for breakfast.  when i am eating radish for breakfast you know for sure that the veggie CSA season has begun.  radish.  for breakfast.  i swear.

 

here it is on some freshly baked bread (not by me) that i toasted, put a little earth balance butter spread on, then the sliced radish, then a tiny sprinkle of sea salt.  the “recipe” was suggested by our german friend who was here yesterday for brunch.  it was actually pretty enjoyable.  go figure.  radish.  for breakfast.  

 

 

radish toast

radish toast

 

 

i like the bits of pink on the inner white of some slices

i like the bits of pink on the inner white of some slices

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i heart lemon

yesterday wotw stopped by to pick up some products i ordered for her from arbonne and to give me a new lemon zester she had gotten for me. as if she knew, pioneer woman put up a recipe for baked lemon pasta that called for lemon zest. but, since i am a good girl eating healthy and avoiding heavy cream and bacon i have not been looking at her cooking. as i promised. luckily, cakeissweet (formerly called gohan and also known as my sister in law) linked me to pw cooks because she had seen it and knows of my love for lemon.

i really could not justify doing the whole baked with sour cream thing (read: i had no sour cream and it was already 5:30) but i had what was needed for the “if you are in a hurry” version she mentions at the beginning of her post. funny enough, i had the cream on hand because i had made my version of her quiche for mothers day. (if you are wondering my biggest change is the cheese. i use a mild cheddar which i found to be a better fit.)

her “in a hurry” version called for parsley which i don’t have but my front garden is being totally taken over by my sage which is thriving this spring so i used that. i love sage. i love lemon. i love butter. i love cream sauce.  it was hard for this recipe to go wrong. i cooked up some brown rice pasta (gluten free of course for the sake of the bean) and i threw the sauce together and it took all of about ten minutes total to make. now that is a major bonus in my book. and holy smokes my new lemon zester is out of this world good. i can’t believe i doubted the joy of a better lemon zester. everyone needs this kitchen gadget. thank you wotw for changing my life.  in fact, the zester is so good the first thing i did when i was done zesting was pick up the phone and call wotw and tell her how thankful i was.  i tend to be terrible about thanking people and i decided spur of the moment phone call was more successful then the thank you cards i intend to write and send but never get to.  phew, side track over.

 

i made a spinach and red pepper salad to eat as my healthy accompaniment to the cream sauced pasta but i liked the sauce so much i ended up dumping my salad into my bowl with my pasta and essentially dressing it with the sauce and eating it with the pasta. it was so good. sooo soooooooo goooooooood.

 

in fact, it was so good i could not stop myself from making it again today for lunch. i used more olive oil and less butter, i added about 4 table spoons of milk instead of a 1/2 cup of heavy cream, i put it on buckwheat gluten free pasta and i mixed my baby spinach in so it was kind of a pasta salad type situation. it was GOOD. but, i do heart lemon. love love love it. if you love lemon, give it a shot.

lunch is served!

lunch is served!

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i threw this together yesterday with what i had on hand.  it was a nice side dish for our grilled burgers last night and tastes great as todays lunch as well.  

 

 

rice salad

rice salad

 

ingredients:

  • about 2 coups cooked brown rice
  • 1 orange pepper
  • 3 broccoli crowns
  • 1/3 head of iceburg lettuce
  • 1 14oz can white kidney beans
  • 1/8 cup tahini
  • 1 lemon
  • 1/2 cup (or less) olive oil
  • 2 cloves fresh garlic
  • salt

 

  1. steam the broccoli until just cooked then run under cold water.
  2. while broccoli cools fully chop up pepper into approximately 1/2 inch pieces.
  3. chop iceburg lettuce 1/2 inch pieces.
  4. drain beans and rinse well.
  5. once broccoli is cooled chop it into roughly bite sized bits.
  6. combine pepper, rice, broccoli and beans in a large bowl.
  7. put the garlic through a press or chop finely into a small bowl.
  8. add tahini.
  9. zest lemon into the bowl.
  10. squeeze lemon juice into the bowl careful not to include seeds.
  11. stir well.
  12. now add olive oil until it looks like enough dressing to coat your salad.
  13. add salt to taste.
  14. pour dressing over salad and toss very well.  the dressing is thick and the salad needs a good stirring to make sure everything is coated.
  15. enjoy!

 

 

healthy veggies, brown rice, beans for protein, and fresh garlic!  this salad is flavorful and healthy and great for those of us who want to continue to enjoy eating yummy food without packing on quite so many pounds.  enjoy!

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like i said…

 

a healthy (in my opinion) recipe.

 

broccoli and white bean salad with sage dressing.

  • three broccoli crowns
  • 1 can of small white beans
  • 1/2 box of baby lettuce
  • crumbled gorgonzola
  • one lemon
  • one shallot (or two)
  • fresh sage (i used about 1.5 cups loose)
  • salt
  • pepper
  • olive oil

 

  1. cut the broccoli into bite sized pieces and either steam until just soft or blanch.
  2. run broccoli under cold water to stop cooking and set aside to cool.
  3. rinse the beans well.
  4. while broccoli is cooling chop the shallots into small pieces.
  5. put shallots and sage in food processor.
  6. zest the lemon into the food processor.
  7. squeeze lemon juice into food processor being careful not to get any seeds in.
  8. process shallots, lemon and sage until it is very finely chopped.  then slowly add olive oil until it gets to a nice dressing consistency.  i do like this dressing thickish though.
  9. when dressing is done blending add salt and pepper to taste.
  10. now combine salad greens, beans and cooled broccoli in a large bowl.  sprinkle with crumbled gorgonzola and top with dressing.
  11. eat it.  love it.  if you don’t love it come back here and tell me how you’d tweak it to make it better.

 

 

ok i already ate most of it

ok i already ate most of it

i did remember to take a picture but it wasn’t until i had already eaten a fair amount of my serving.  and yes, the salad is really green and the dressing is green so it isn’t very eye popping (i’d have added a red pepper if i had one) but green is good for you and we are all about health here now people.  my peeps.  my fellow heath seeking peeps.

 

a note, i don’t like to waste any broccoli so i cut the lower parts of the stems into little “coin” sized rounds to have in the salad as well as the floret tops.  i also squeezed a little lemon juice onto the broccoli as it cooled just because i like lemon.  also, i am really into cool dressings these days.  i made enough to use on this salad and have some left over.  its good on almost anything.  i’ve been doing the same with the tahini type dressing from the quinoa salad recipe. making yummy dressing is a pleasing way to be healthy i think.

ok, the chickpea is stirring. happy healthing.

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it has been a million years since i wrote about food so i am sharing another one of my favorite dressing tricks with you here today.  i got this originally from an alice waters recipe for a fennel, radish, and dandelion green salad.  but since then i have replicated it many times and i am pretty sure i have not stuck to her recipe.  anyway, the salad is in her book vegetables which helped me through my first season doing my local farm csa for vegetables. it is full of interesting and yummy recipes for vegetables and also great information on what to buy and how to chose it if you are going to a local farmers market type set up.

 

for this impromtu recipe you need:

shallots

lemon

fennel

baby spinach or arugula or whatever green you like

olive oil

salt & pepper

 

optional: radish or red pepper

 

anyway, here is what i do. simple simple and yummy yummy.

dice up some shallot as small as i can without worrying too much about the size.
squeeze in the juice of one lemon

now here alice asked us to macerate it that for 20 minutes. so obviously she is not home with two young kids. (no offense alice.) i have tried a few different things:
1. macerate for 20 mins while letting the bean macerate something else in his own bowl.
2. let the bean help me and we macerate together for as long as we can until it is getting too messy and there won’t be anything in the bowl for the dressing. then stop and let it sit for about 20 mins.
3. macerate on and off for 20 – 30 mins while the bean is playing another game.

honestly i haven’t found there to be a huge difference in flavor based on how much macerating i do. it helps to get the shallot pieces nice and small. it does help to bang them up in the lemon juice so they are kind of smooshed and the flavor is released. but, don’t kill yourself macerating or tell yourself you can’t do this because you don’t have time to macerate. just do your best.

i don’t really like shallots much, or any raw onion at all. so don’t let that stop you from trying this either. because the lemon juice kind of cooks the shallots and it just become this totally vibrant delightful flavor. nothing like just tasting raw shallots.

so while those shallots are just sitting there getting yummy lets make a salad. this dressing speaks so well to fennel it is a shame not to pair them when you try it.

so here will be the salad:
one fennel bulb washed. cut in half, and then cut into the thinnest half moon slivers you can produce.
an equal amount of your greens (i like baby spinach, or arugula, or something like that)
radish if you want – also cut as thin as possible (i tend to skip radish if i am buying from the store and use if i have from the farm)
if no radish maybe a red pepper. but just the fennel and greens is good too.

now your shallots have been sitting there for awhile. you want to add some olive oil – just enough to thicken it up some. lets say no more olive oil then there is lemon juice.

dress the salad right before you are ready to eat it. add salt and pepper to taste.

the salad goes really nicely with grilled chicken. yum, if i hadn’t already made it last night i’d be making it tonight.

if you do not like fennel (what is up with that? how can you not like fennel? try cutting it thinner. free your mind to the fennel.) you can put this dressing on any old salad. it is that good. i use it a fair amount and my mom is also a huge fan.  i am visiting her again right now and it is one of the first things she mentioned me making.

ok now, go forth and macerate.

(next time i make this i’ll take pics and add them)
(if i remember)
(you may have to remind me)

(better yet – you take pics and send them to me and i’ll post them!)

 

i thought of two other things:

1. i added lemon zest to this last night because i am obsessed with lemon zest thanks to 101 cookbooks and it was a nice addition but not necessary. i could go either way with it.
2. shoot, i can’t remember. (obviously the kids didn’t sleep last night.)

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things on my mind

flash has been away all week pretty much and it is getting old.  i miss him.  i miss talking to him in the evenings and listening to him play with the kids early in the morning while i lay in bed dozing.  and i want to be sharing all this stuff with him – like bean’s successful first day of preschool.  and my cheesy cheeseless casserole.

i was nosing around on the pioneer woman which is a new hobby of mine, especially when i have a basket of laundry to fold, and i read this post about her giving up her morning coffee and her 8 month old suddenly sleeping better. from my sleepless years with the bean where i never touched a drop of caffeine i kind of doubt this is the answer to chickpea’s wakings but at the same time i have been feeling a little funny about my suddenly drinking coffee again after years without it. so, i just decided that this morning i am not having any. maybe i will conduct a little experiment.

instead of coffee i am drinking a green smoothie. my other new hobby. if you want to join me do this:

put two large kale leaves
and about 1.5 c water in your blender and blend until smooth.

then add a pear, an apple, strawberries, and blueberries and blend again.

that is today’s green smoothie – except it really is kind of a bluey/brown smoothie due to the kale and blueberry combo. this is my first day using kale, before i have been using spinach or chard. and i have to say that of the three kale is my least favorite. for your very first green smoothie i’d go for the baby spinach. or the chard, i really like the chard.

victory has been up and down about her life a lot lately. or, by lately i think i mean since i first started being friends with her which was about a year ago. but it seems to be getting more intense. she has been talking about wanting to be a stay at home mom, right now she works and sww (her husband) is home with the kids. of course, being a stay at home mom myself it is hard for me not to support that desire. i do it, i like it, she wants to do it, i think she should. seems pretty straight forward. so whenever she gets down i tell her not to worry, it can work out, it will work out, keep working but keep looking for another way.

suddenly yesterday i had this realization that i was sort of advice giving based on my desire. being a stay at home mom is kind of lonely and if she was one too then i’d have another friend who was just like me and isn’t it always nice to feel like people are just like us?

but, giving me focused advice is probably not all that helpful to her. and helping her is kind of the point. big sigh. what can i do? i decided, with her permission, to do some woowoo instead. i got in touch with one of my guides and let her answer victory’s questions. i told victory clearly that this was not me talking even though i was the one talking. and then we got to work. i don’t usually do such instantaneous work. i tend to be more of the tell me your problem, i’ll go journey on it and get back to you style of help. but, this just flowed and from my perspective it worked.

still it is a little strange to suddenly tell your friend you are not answering her questions your spirit guide is. and you are kind of hoping your friend isn’t saying “ok!” but thinking “ok you whack job psycho woowoo lady who i now think is insane.” or even “ok, thanks for pushing your weird spiritual stuff on me even though i am totally not into it.” i don’t like it when people force their stuff on you. here is an example.

my friend had an old friend visiting her, and that friend was picked up by a friend of his that she had never met. ok, lets number these people for ease. my friend = 1. her old friend = 2. his friend that 1 does not know = 3. so 3 comes to 1’s house to pick up 2 and 3 launches into this whole psychic aura reading of 1. did 1 ask for this? no. 3 just walks in and says, wow i can see a lot of your life can i tell you about it and launches into her woowoo without 1 even having time to answer. that gets to me. do your stuff, help people if they want it, but don’t spew all over an innocent bystander.

but i should let that go because it is not my work.

my point is i didn’t want to be spewing on victory but i have been saying the same stuff for almost a year and it just isn’t helping so something had to give. i tried to give. giving can be good.

today i am planning on getting things done. so i better go get started.

woowoo is out.

peace.

here’s an old pic of the bean giving lacey her toy – since we are on the topic of giving.

giving

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