I felt inspired to make a hot bowl of soup after watching Anthony Bourdain in Laos. The noodle soup he had for breakfast one day looked so great I just had to try making my own. So, here is my attempt to recreate what I saw on No Reservations keeping in mind soups I've had at Thai restaurants and using ingredients I had in the fridge and the cupboard.
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Thursday, July 17, 2008
Tuesday, July 15, 2008
Pan Roasted Snapper
I don't normally use butter, but the butter in this recipe gives the fish a nice color and flavor.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Sunday, July 13, 2008
Oatmeal Raisin Cookies
This recipe is the vegan version of the Vanishing Oatmeal Raisin Cookies recipe on the lid of Quaker Oats. Just substitute the egg replacer with 2 real eggs and the margarine for butter if you want the original version. Warning: this recipe makes 4 dozen cookies!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Wednesday, July 9, 2008
Lemon Thyme Zucchini
The original Tom Colicchio recipe calls for fresh lemon thyme, but I couldn't find any at the grocery store. So, I used dried thyme and lemon juice to make up for it. The result was very delicious zucchini. I threw the zucchini on top of some pasta and it was perfect.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Tuesday, July 1, 2008
Greens w/ parmesan & spice
The inspiration for this recipe comes from Giada De Laurentis. I made this dish for Thanksgiving last year and it was awesome. Just enough spice and cheese to keep things interesting.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Thursday, June 26, 2008
Flavorful Cod
I hadn't gone grocery shopping in a while when I came up with this, so as you can see, it's just dried spices with cod filets. Very simple, but very tasty!
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Wednesday, June 25, 2008
Ginger Pear Muffins
These are Mr. M's favorite muffins. The ginger is subtle and the brown sugar on top makes them extra sweet!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Friday, June 20, 2008
Potato Salad
This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Monday, June 16, 2008
Spicy Black Bean Soup
Spicy black bean soup....what else can I say? I know this looks like a lot of ingredients, but it's really easy and you can turn it into a vegan version by using only water instead of chicken broth. Mr. M doesn't normally like soup, but he ate 2 bowls tonight! Enjoy!
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Friday, June 13, 2008
Berry Protein Smoothie
This is a typical breakfast smoothie for me after a run. Very easy and very fast. Bananas add a nice consistency to protein shakes. I find them too watery without the banana. You can always substitute the strawberries for other berries--blueberries and rasberries are good choices. A good blender is a plus for one serving, but a higher quality blender is probably necessary if you make several servings at a time on a regular basis. I am so excited b/c I just ordered the Braun PowerMax blender from amazon.com, so it should arrive in next week.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Wednesday, June 11, 2008
Jambalaya
I tried a Jambalaya recipe yesterday, but there were a few things about it that I think should be changed because it called for almost a whole stick of butter and only 1/4 tsp of cayenne pepper. There are several kinds of Jambalaya with different varieties of proteins and spice, so here is my version. Prep is minimal, but the cooking takes about an hour.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
Saturday, June 7, 2008
Snapper w/ tomatoes
I've adapted a very time consuming recipe to an my version of Snapper Veracruz style. The original recipe was too much work for me. So, I make this version off the top of my head which is a lot faster and just as good...at least I think so!
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Friday, June 6, 2008
Pancakes
I love breakfast and pancakes are always a treat. If you prepare your dry ingredients ahead of time and store you can save the environment the packaging of a store bought mix.
Ingredients
1 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp sugar
2 eggs
2 cups milk
2 tbsp melted butter
Instructions
Mix all the ingredients ina bowl. Pour the batter onto a hot griddle and heat until small bubles cover the entire surface of the pancake, then flip the pancake over and continue heating for a few minutes until golden brown.
Ingredients
1 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp sugar
2 eggs
2 cups milk
2 tbsp melted butter
Instructions
Mix all the ingredients ina bowl. Pour the batter onto a hot griddle and heat until small bubles cover the entire surface of the pancake, then flip the pancake over and continue heating for a few minutes until golden brown.
Wednesday, June 4, 2008
Cornish Hens
These are super-fast and super-easy. Throw in veggies or sprinkle different herbs or rubs on top to vary the flavor.
Ingredients
2 cornish hens
4 tbsp grainy mustard
2 tbsp canola oil
Instructions
Preheat oven to 425 degrees. Place 2 slices of bread at the bottom of a small baking pan and place the hens in the pan. Pour the canola oil over the hens. Spread the mustard evenly over the hens. Cook for 45 minuts.
Ingredients
2 cornish hens
4 tbsp grainy mustard
2 tbsp canola oil
Instructions
Preheat oven to 425 degrees. Place 2 slices of bread at the bottom of a small baking pan and place the hens in the pan. Pour the canola oil over the hens. Spread the mustard evenly over the hens. Cook for 45 minuts.
Tuesday, June 3, 2008
Chicken Saltimbocca
Chicken and prosciutto is such a great combination. This dish is pretty easy, but once you slice the chicken, it looks really fancy.
Ingredients
4 chicken cutlets
1 cup fresh baby spinach
4 slices of prosciutto
1/4 cup grated parmesan
1 cup chicken broth
Juice from 1 lemon
olive oil
salt
pepper
Instructions
Salt and pepper the chicken. Place 1 slice of prosciutto on each chicken cutlet. Sprinkle the parmesan cheese evenly over each cutlet. Cover the cheese with the spinach on each cutlet (dividing the spinach evenly between the 4 cutlets). Starting at the short end, roll each cutlet and secure with toothpicks.
Heat some olive oil over medium heat in a large pan. Add the chicken and brown on each side, about 3 minutes each side. dd the chicken broth and lemon juice and boil. Cover the pan and simmer for 5 minutes. If you want some extra flavor and sauce for the chicken, remove the chicken from the pan and reduce the remaining liquid for another 5 minutes.
Ingredients
4 chicken cutlets
1 cup fresh baby spinach
4 slices of prosciutto
1/4 cup grated parmesan
1 cup chicken broth
Juice from 1 lemon
olive oil
salt
pepper
Instructions
Salt and pepper the chicken. Place 1 slice of prosciutto on each chicken cutlet. Sprinkle the parmesan cheese evenly over each cutlet. Cover the cheese with the spinach on each cutlet (dividing the spinach evenly between the 4 cutlets). Starting at the short end, roll each cutlet and secure with toothpicks.
Heat some olive oil over medium heat in a large pan. Add the chicken and brown on each side, about 3 minutes each side. dd the chicken broth and lemon juice and boil. Cover the pan and simmer for 5 minutes. If you want some extra flavor and sauce for the chicken, remove the chicken from the pan and reduce the remaining liquid for another 5 minutes.
Thursday, May 29, 2008
Low-fat Chicken Molé
Molé is a Mexican sauce that is known for the combination of chocolate and spice. It's normally a very heavy sauce that you can pour over chicken and enchiladas. Making traditional molé from scratch will take forever and good luck finding the different kinds of chiles that go into it if you are not in Mexico or the southwestern US.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
So, you can imagine how excited I was when I found this low fat, easy, and healthy version of molé! I know, it's totally cheating the original dish, but yes, I like instant gratification, and this recipe is awesome and good for you. Plus, it's not like there is a Mexican restaurant in Miami that is going to serve me the kind of molé I grew up eating.
Ingredients
2 1/2 lbs chicken (breast)
1 large white onion, chopped
1 large bell pepper, chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
14 1/2 oz can of chopped tomatoes
2 tbsp peanut butter
2 tbsp unsweetened cocoa powder
olive oil
Salt
Pepper
Instructions
Salt and pepper the chicken on both sides. Spray olive oil from a mister ino a large skillet over medium heat. Add the chicken and cook for 8 minutes, turn, and brown the other side for another 8 minutes. Remove the chiken and set aside. Add the onion, bell pepper, and garlic to the skillet and cook for 3 minutes. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute.
Return the chicken to the skillet and combine with the vegetables and spices. Add the tomatoes with their juice, peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes. Turn the chicken over after about 15 minutes and continue cooking for another 10 minutes covered.
Wednesday, May 28, 2008
Chickpea salad
Orangette has a a fantastic recipe for a chickpea salad. I added a little parsley in it last night and it was awesome and oh so easy.
Vegan Apple Oatmeal Raisin Muffins
These muffins are fantastic. Seriously, don't let the word "vegan" throw you off. If you really want your eggs and milk, just substitute them in and you'll have regular muffins that are just as great!
Ingredients
Instructions
Preheat oven to 400 degrees and grease muffin pan with margarine. In a small bowl, beat the Ener-G Egg Replacer powder in 2 tablespoons of water. Combine all the ingredients in a large mixing bowl until the mix is moist ; add all other ingredients mixing just until moistened. Pour into greased muffin pan 3/4 full. Bake for 15-20 minutes or until done. Makes 12 large muffins.
Ingredients
1 cup all purpose flour
1 cup oatmeal (uncooked, non-instant)
3/4 cup non-fat soy milk
1 cup raisins
1/2 cup chopped apple (peeled or unpeeled--it's up to you...I prefer peeled)
1/2 cup canola oil
1 tsp. Ener-G Egg Replacer beaten in 2 tablespoons of water
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 mashed banana
Margarine to grease pan
Instructions
Preheat oven to 400 degrees and grease muffin pan with margarine. In a small bowl, beat the Ener-G Egg Replacer powder in 2 tablespoons of water. Combine all the ingredients in a large mixing bowl until the mix is moist ; add all other ingredients mixing just until moistened. Pour into greased muffin pan 3/4 full. Bake for 15-20 minutes or until done. Makes 12 large muffins.
Tuesday, May 27, 2008
Baked sweet potato fries
I love french fries. Unfortunately they are bad for you and are usually made with tons of grease, oil, and worst of all, are fried. Normally this would not stop me (see prior posts on garlic lemon potatos and spicy home fries), but I'm getting ready to train for the Army 10 Miler and need to drop some of the weight from the diet "break" I've been on since the Miami 1/2 marathon in January.
What's the alternative to traditional french fries? Baked sweet potato fries! They aren't just nutritious, they taste really good! Hmmm, so fried potatoes or a yummy baked non-greasy version that has vitamin B6, vitamin C, and vitamin A? Now that's a compromise I'm willing to make.
Ingredients
3 sweet potatoes, sliced the way you want your fries to look (thick wedges or thin shoestring slices?)
2 1/2 tablespoons canola oil
1/2 tablespoon salt
pepper
Instructions
Make sure your oven rack is in the upper middle position. Preheat oven to 400 degrees.
Pour about 1/2 tablepoon on the baking sheet and distribute evenly using a paper towel so the potatoes don't stick. In a large bowl, combine the rest of the oil, salt, and as much pepper as you want on the fries. Place the potatos on the baking sheet so there is some space between each slice. Bake for 20 minutes. Remove from oven and turn them over with a metal spatula and bake for another 15 minutes. Place the potatoes in a paper towel-lined basket to absorb any excess oil and serve immediately.
What's the alternative to traditional french fries? Baked sweet potato fries! They aren't just nutritious, they taste really good! Hmmm, so fried potatoes or a yummy baked non-greasy version that has vitamin B6, vitamin C, and vitamin A? Now that's a compromise I'm willing to make.
Ingredients
3 sweet potatoes, sliced the way you want your fries to look (thick wedges or thin shoestring slices?)
2 1/2 tablespoons canola oil
1/2 tablespoon salt
pepper
Instructions
Make sure your oven rack is in the upper middle position. Preheat oven to 400 degrees.
Pour about 1/2 tablepoon on the baking sheet and distribute evenly using a paper towel so the potatoes don't stick. In a large bowl, combine the rest of the oil, salt, and as much pepper as you want on the fries. Place the potatos on the baking sheet so there is some space between each slice. Bake for 20 minutes. Remove from oven and turn them over with a metal spatula and bake for another 15 minutes. Place the potatoes in a paper towel-lined basket to absorb any excess oil and serve immediately.
Monday, May 26, 2008
Vegan Potage Parmentier (potato leek soup)
I know, butter and heavy cream taste soooo good. They make me really ill without a box of lactaid though. I bought butter the other day to include in the soup, but I completely forgot to put it in. The result was a very tasty soup that was extremely easy to make that happens to be vegan. And I don't even have a vegetable peeler!
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
This recipe serves 3.
Ingredients
2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish
Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.
If you want the softened butter/heavy cream, add a teaspoon to each serving.
Garnish with a sprig of parsley or chives. Enjoy hot or cold.
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