Monday, February 28, 2011
Sunday, February 27, 2011
Saturday, February 26, 2011
- Our dueling couplets about rain
- Whimsy bread
- me and the Tea Party--no, the real one
- new Rewards chart and Legomania
- read-athon, mine (NurtureShock, Bonesetter's Daughter) and theirs (Boxcar Children #2, Water Horse, school reading center books called "decodables")
- movie marathons (FernGully, Peter Pan, Little Mermaid, Ratatouille, Lion King)
- our new guest room/library (previously, though probably still, "the cat room)
- travel plans, soon and later
- camp plans for the summer
Thursday, February 24, 2011
Wednesday, February 23, 2011
Tuesday, February 22, 2011
- 4 cups all-purpose flour
- 3 tablespoons
- 2 teaspoons
- 1 teaspoon salt
- 2 tablespoons plus 2 teaspoons sugar
- 1 egg
- 1 cup milk
- 1 tablespoon melted butter
For the pancake mix:
Mix the above ingredients together and store in a jar.
For the pancake batter:
For each 1 cup pancake mix add 1 egg, 1 cup milk and 1 tablespoon melted butter. Do not overmix.
Heat a flat griddle or pan over medium-high heat.
Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Monday, February 21, 2011
Saturday, February 19, 2011
- Meat substitutes aren't. Tofu dogs, soy sausage, textured vegetable protein crumble only seem like to meat to people who haven't had it in a long time. That said, I don't know any vegetarians who got through a transition to a meatless diet without it. I liked "chik'n" patties and the crumble but now cook without it.
- Beware the carbs and junk, if health is your goal. Fritos are vegan and ice cream is vegetarian. And I could eat rice or bread all day. It took me some time (and some pounds) to realize that I wasn't actually eating vegetables. As famous vegetarian chef (but not an actual vegetarian, though I think she was once) Mollie Katzen says about vegetarians, apparently, "tell me what you eat, not what you don't eat."
- Adapt recipes you already make, either by just removing meat or by making substitutions (vegetable for chicken stock, cooked beans for ground meat in soups and casseroles, etc).
- And remember that some of your recipes are already vegetarian: macaroni and cheese, various pastas (cheese ravioli, baked ziti), grilled cheese and tomato soup, breakfast dishes for dinner.
- Master a few easy vegetarian meals. Soups, fried eggs, and beans (not together, of course) are my go-to dishes (though, Cuban black beans with a fried egg are good!). Like beanbag soup.
- What about supplements? Talk to your doctor. Because I eat eggs (and am not a vegan, thus getting dairy calcium), this isn't as much as a problem. But I do take my multivitamin everyday. No problem with anemia or anything in 3+ years.
- Consider what kind of vegetarian you want to be--strict? practical? eggs or not? will you eat fish (and before people get all "fish is a meat", fish is not considered a meat in Asian which is why there is still oyster sauce and such in your veggie dishes sometimes)? I'm practical, which means I'll eat around chicken to be social, not sweat the stock or the crossover of spoons and dishes, even take fish oil supplements (for my back) and not worry about the fine print of gelatin or cochineal beetles as coloring (you'd be surprised where that can pop up!). And, in a pinch, I'll eat a fish sandwich. That doesn't mean I'm not a vegetarian; it just means I have lapses. In other words, don't worry about the label. Eat what you decide to eat.
- There are, these days, zillions of places to find vegetarian recipes, especially now with the "Meatless Monday" and Flexitarian/less meat campaigns. Some off0the-beaten-path sources I like (i.e. not obvious like Vegetarian Times, Mark Bittman's How to Cook Everything Vegetarian, or any of Mollie Katzen's cookbooks) are Robin Robertson's Fresh from the Vegetarian Slow Cooker (Judith Finlayson also has a similar book), Dean Ornish's cookbooks, Nava Atlas's cookbooks, and my Bloodroot cookbooks vol. 1 and 2.
5 cups water
3/4 cups lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish
In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta.
When pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra virgin olive oil for drizzling on top.
1 small yellow onion, chopped
2 cloves garlic, finely chopped
2 teaspoons canola oil
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
Juice and zest of 1 orange
Salt and pepper to taste
2 tablespoons chopped cilantro
2 tablespoons crumbled queso fresco
Heat oil in a medium saucepan over medium heat. Sauté onions and garlic until soft, about 4 minutes. Add beans and cook 3 to 4 minutes. Stir in chipotles and orange juice and zest. Cook 1 minute longer. Add salt and pepper to taste. Serve garnished with cilantro and queso fresco.
Whole Foods website
1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup finely chopped carrot (about 2 carrots)
2 garlic cloves, minced
2-14.5 oz cans Great Northern beans (cannellini), rinsed and drained
1-14.5 oz can diced tomatoes, with liquid
2 cups cubed Yukon Gold potato (about 10 oz)
2 1/2 cups water
2-14.5 oz cans vegetable broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 oz package frozen chopped spinach, thawed, drained, and squeezed dry (she left this out--the right decision, I think)
Heat oil in Dutch oven, over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.
Weight Watchers Annual Recipes for Success 2003 (3 pts a cup)
Minestrone with Lentils and Tomatoes
2 tablespoons olive oil
1 large Spanish onion, chopped
2 garlic cloves, minced
2 teaspoons dried thyme leaves
2 bay leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
10 cups basic vegetable stock
1/2 pound French lentils, rinsed and picked over to remove debris
2-28 oz cans whole tomatoes, drained and diced
1-3" piece Parmesan cheese rind
1/4 cup uncooked Arborio rice
1 head escarole (or chard or kale) chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
2 tablespoons shaved Parmesan
Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender.
Add thyme, bay leaves, salt, pepper, and cayenne and stir to coat the vegetables.
Add stock, lentils, tomatoes, and cheese rind and bring to a boil. Reduce heat, partially cover, and simmer for 45 minutes.
Stir in the rice and simmer for 20 minutes.
Remove from heat, stir in the greens and grated cheese, cover, and let steep for 1 minute.
To serve, remove bay leaves and rind, ladle soup into bowls, and top with parsley and shaved cheese.
Daily Soup Cookbook
Classic Quiche Lorraine
Stir together 4 beaten eggs, 1 cup light cream, 1 cup milk, 1 tablespoon all purpose flour, 1/2 teaspoon salt, and dash ground nutmeg. Stir in fresh basil and chopped, drained tomatoes and sauteed onions, plus 1 1/2 cups shredded Swiss cheese; mix well.
Line pie dish with uncooked pastry shell and prick. Fill with beans or heavy foil and blind bake for 5 minutes. Remove beans or foil and bake 5-7 minutes more or until pastry is nearly done. Remove from oven; reduce to 325F. Pour cheese mixture in hot pastry shell. If necessary, cover edge of crust with foil to prevent over-browning. Bake for 45-50 minutes or till a knife inserted near center comes out clean. Let stand 10 minutes before serving.
adapted from Better Homes and Gardens by the husband of Miss A at church
Mademoiselle M's Quiche