Dec 2009
Good Fortune Food
12/29/09
I do not normally follow a lot of ritualized traditions. However, I seem to make exceptions when it comes to food. Taste and smell are very closely connected with our memories. Having good food connected with good memories is a sentimentality that I enjoy.
A few years back, my mother started to cook corned beef and cabbage New Years Day. She claimed it was good luck. So I did some research and learned that there are many foods eaten around the globe that are suppose to bring good fortune over the new year. So why not layer our good luck with a multicultural feast between the last and the first day of each year. That way we cover all bases....just in case.
Greens are a popular good luck food in many cultures. The leaves represent paper money, in part due to their color but also due to their texture. Collards are probably the most popular but any greens will do. Cabbage falls into this same category with the representation being paper money. It is believed that the more greens one eats the greater their fortune that year. Sorry, honey, I know you're cringing right now, but maybe you can make it up in lentils......
Legumes of all varieties represent money in the form of coin. The most mentioned in New Year's lore are black eyed peas and lentils. I love both, how lucky for me!
Pigs or pork is popular around the globe. It represents progress because pigs always root forward. Avoid things that move backwards like lobster. Chickens scratch backwards and should be avoided as well.
Pomegranates are eaten in Turkey and other Mediterranean countries and represent abundance and fertility. Hhmmmm....guess I'll be adding that to my plate.
In many asian countries, eating long noodles without breaking them represents having a long life so add some udon to your soup, or add it as a side this New Years.
Many places in North America, Asia and Europe eat fish for the New Year. Fish swim forward therefore represent progress as in the pigs. They also swim in schools representing abundance.
In Spain and other spanish speaking countries, 12 grapes are eaten at the stroke of midnight, one for each month of the year and for each stroke of the clock. In 1909, this practice was initiated to help alleviate a grape surplus in the Alicante region of Spain. They celebrate the coming of a sweet year.
So what will we eat in our house? We will start off with a lentil and black eyed pea dip. I will make salmon with greens for New Year's Eve and sprinkle them with pomegranate. We will have 12 grapes at midnight with our champaign. On New Years Day, lunch will consist of corned beef and cabbage with a salad made from black eyed peas. So what am I missing? Ah the noodles....maybe a simple miso soup with noodles to end our day with some quiet reflection of what to do with all our good fortune to come in 2010.
Cheers! Wishing you and yours a healthy and prosperous 2010.
Living a life of personal balance, moderation, education, and connection.
A few years back, my mother started to cook corned beef and cabbage New Years Day. She claimed it was good luck. So I did some research and learned that there are many foods eaten around the globe that are suppose to bring good fortune over the new year. So why not layer our good luck with a multicultural feast between the last and the first day of each year. That way we cover all bases....just in case.
Greens are a popular good luck food in many cultures. The leaves represent paper money, in part due to their color but also due to their texture. Collards are probably the most popular but any greens will do. Cabbage falls into this same category with the representation being paper money. It is believed that the more greens one eats the greater their fortune that year. Sorry, honey, I know you're cringing right now, but maybe you can make it up in lentils......
Legumes of all varieties represent money in the form of coin. The most mentioned in New Year's lore are black eyed peas and lentils. I love both, how lucky for me!
Pigs or pork is popular around the globe. It represents progress because pigs always root forward. Avoid things that move backwards like lobster. Chickens scratch backwards and should be avoided as well.
Pomegranates are eaten in Turkey and other Mediterranean countries and represent abundance and fertility. Hhmmmm....guess I'll be adding that to my plate.
In many asian countries, eating long noodles without breaking them represents having a long life so add some udon to your soup, or add it as a side this New Years.
Many places in North America, Asia and Europe eat fish for the New Year. Fish swim forward therefore represent progress as in the pigs. They also swim in schools representing abundance.
In Spain and other spanish speaking countries, 12 grapes are eaten at the stroke of midnight, one for each month of the year and for each stroke of the clock. In 1909, this practice was initiated to help alleviate a grape surplus in the Alicante region of Spain. They celebrate the coming of a sweet year.
So what will we eat in our house? We will start off with a lentil and black eyed pea dip. I will make salmon with greens for New Year's Eve and sprinkle them with pomegranate. We will have 12 grapes at midnight with our champaign. On New Years Day, lunch will consist of corned beef and cabbage with a salad made from black eyed peas. So what am I missing? Ah the noodles....maybe a simple miso soup with noodles to end our day with some quiet reflection of what to do with all our good fortune to come in 2010.
Cheers! Wishing you and yours a healthy and prosperous 2010.
Living a life of personal balance, moderation, education, and connection.
0 Comments
Strawberry Banana Muffins
12/27/09 Filed in: Muffins
What do you make when you husband leaves his big bag of frozen strawberries in the fridge instead of the freezer? Why muffins, of course. I'm not sure how it happend, I just happened upon it; the defrosted bag of whole strawberries for his morning smoothie. Probably just one of those mornings that we look for our coffe cup in the freezer and put our strawberries away in the fridge. Happens all the time.....
Ingredient List:
1/2 cup Earth Balance melted
2 eggs lightly beaten or egg replacement (I generally use flax seed.)
1 teaspoon vanilla
1/2 cup raw agave syrup
1/4 cup maple syrup
2 ripe bananas mashed
1 cup fresh or frozen strawberries diced
2 1/4 cups whole wheat or spelt flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 350 F.
Place paper liners in a 12 cup muffin tin.
Melt the Earth Balance and set aside. Mix all the dry ingredients together. Mix eggs, vanilla, syrups, and bananas together. Add the melted butter and blend. Add the strawberries to the flour mixture and mix to coat the strawberries. Add the butter mixture to the flour mixture. Mix only until all the flour is mixed in.
Divide the batter into the 12 muffin cups. Bake unitl a toothpick comes out clean, about 20-25 minutes. Cool od a wire rack.
Enjoy!
Living a life of personal balance, moderation, education, and connection.
Ingredient List:
1/2 cup Earth Balance melted
2 eggs lightly beaten or egg replacement (I generally use flax seed.)
1 teaspoon vanilla
1/2 cup raw agave syrup
1/4 cup maple syrup
2 ripe bananas mashed
1 cup fresh or frozen strawberries diced
2 1/4 cups whole wheat or spelt flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 350 F.
Place paper liners in a 12 cup muffin tin.
Melt the Earth Balance and set aside. Mix all the dry ingredients together. Mix eggs, vanilla, syrups, and bananas together. Add the melted butter and blend. Add the strawberries to the flour mixture and mix to coat the strawberries. Add the butter mixture to the flour mixture. Mix only until all the flour is mixed in.
Divide the batter into the 12 muffin cups. Bake unitl a toothpick comes out clean, about 20-25 minutes. Cool od a wire rack.
Enjoy!
Living a life of personal balance, moderation, education, and connection.
Easy Broccoli and Baked Potato
12/21/09
Necessity is the mother of invention........
It's dinner time, I'm tired, and the weather outside is icky. And the bummer is, there are no easy leftovers to heat up. So I look in my fridge, pour a glass of wine, and put my feet up a spell. I had a bunch of broccoli and some baked potatos. It turned out delish.
Coarsly chop a red onion and begin to saute in a little olive oil. Chop 2-3 garlic cloves and add to the oinion. Chop up the stems of the broccoli and add to the pan. Chop up about 10 sundried tomatoes, whatever type you have, and add to the pan. Add some Braggs aminos or soy sauce, maybe 1/4 cup, a couple tablespoons lemon juice, and 1/2 cup vegetable broth. Saute over medium heat until the broccoli stems begin to soften. Chop the broccoli florets into small sized pieces. Add florets and 1/3 cup raw cashews. Cover and cook until florets turn bright green, about five minutes.
Top over a baked potato or sweet potato and enjoy!
Living a life of personal balance, moderation, education, and connection.
Homemade Dog Treats for Christmas
12/13/09
Ready for another budget Christmas?
Since the resources only run so deep, we made dog treats for our four-footed friends this year. Peanut Butter Cookies, Garlic Biscuits, and Sweet Potato and Oatmeal were chosen because they are Vegas tested and approved. Sometimes I will give Vegas, our grehound, a store bought treat and a homemade treat at the same time and she always eats the home made treat first. I bagged the cookies as they cooled in clear and red cellophane bags that I had left over from last year, but you can find them at the Container Store.
After cooling and being wrapped, I placed them in the freezer (box and all) until a day before to maintain freshness.
The boxes are recycled from work. You can also use gift bags, baskets, or tins. Line the box with some pretty tissue paper, place your cookie selection in the box, fold the tissue paper in ( pic below,) and close your box. Place the whole thing in your freezer if you have room. Take them out Christmas Eve or the day before and decorate the box. If you have limited space in your freezer (I have two) just freeze the cookies and assemble in the boxes just before giving.
Write the cookie selection on the inside of the box, or if you prefer, make a great tag for each of the bags to identify the cookie types.
Here are the recipes.......
Peanut Butter Cookies
1/2 cup water
1/2 cup Canola oil
2 eggs
3 tablespoons peanut butter
2 teaspoons vanilla (you can leave this out and the dogs won't notice)
2 cups whole wheat flour or spelt four
1/2 cup cornmeal
1/2 cup oats
Mix your dry and wet ingredients seperately. Add the dry ingredients to the wet ingredients and mix to form a ball of dough. Roll the dough into one inch balls and place on your cookie sheet. Using a fork squash each ball to 1/4 inch thick making criss cross marks on the top of the cookie. Bake at 400 F for 20 minutes. Cool on a wire rack.
Sweet Potato and Oatmeal
8 cups oatmeal
2 cups whole wheat flour
4 eggs
1/4 cup oil
1/3 cup honey
1/4 cup molasses
1 cup soy or rice milk
1 can sweet potato puree
1 mashed banana
Preheat oven to 325 F. Spray two cookies sheets with oil.
Mix all ingredients in one large bowl. Drop mixture by spoonful on your cookie sheets. Bake for 30 minutes. Cool on a wire rack and store in the refridgerator or freezer. I seperate the cookies into small containers and freeze all but one. Then I can take them out as needed, and they stay fresh.
Garlic Biscuits
2 teaspoons dry yeast
1/2 cup warm water
2 tablespoons dry parsley
2 tablespoons minced garlic
1 1/2 cups chicken or vegetable broth
3 tablesppons honey
1 egg
5-6 cups whole wheat flour
Preheat oven to 350 F.
In a large bowl, dissolve yeast in the warm water. Stir in parsley, garlic, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough. Transfer the dough to a foured surface and knead until smooth, a few minutes.
If you have a great cookie cutter, like one shaped like a dog bone, roll out your dough to i/4 inch thick and cut out your cookies just as you would any cut out cookie. Place biscuits on an ungreased cookie sheet about 1/4 inch apart.
If you do not have a cookie cutter, divide the dough into four sections. Form each section into a long tube shape between one to two inches thick. place these in the freezer for about 30 minutes. Take out and slice into disc shaped cookies about 1/4 inch think. Bake 30 minutes. Remove from oven and flip. Bake another 15 minutes or until lightly brown on both sides. Allow to cool and store in an airtight container.
I made just one batch of each recipe and had enough for six gifts plus extra fot Vegas. That liucky dog!
Living a life of personal balance, moderation, education, and connection.
Since the resources only run so deep, we made dog treats for our four-footed friends this year. Peanut Butter Cookies, Garlic Biscuits, and Sweet Potato and Oatmeal were chosen because they are Vegas tested and approved. Sometimes I will give Vegas, our grehound, a store bought treat and a homemade treat at the same time and she always eats the home made treat first. I bagged the cookies as they cooled in clear and red cellophane bags that I had left over from last year, but you can find them at the Container Store.
After cooling and being wrapped, I placed them in the freezer (box and all) until a day before to maintain freshness.
The boxes are recycled from work. You can also use gift bags, baskets, or tins. Line the box with some pretty tissue paper, place your cookie selection in the box, fold the tissue paper in ( pic below,) and close your box. Place the whole thing in your freezer if you have room. Take them out Christmas Eve or the day before and decorate the box. If you have limited space in your freezer (I have two) just freeze the cookies and assemble in the boxes just before giving.
Write the cookie selection on the inside of the box, or if you prefer, make a great tag for each of the bags to identify the cookie types.
Here are the recipes.......
Peanut Butter Cookies
1/2 cup water
1/2 cup Canola oil
2 eggs
3 tablespoons peanut butter
2 teaspoons vanilla (you can leave this out and the dogs won't notice)
2 cups whole wheat flour or spelt four
1/2 cup cornmeal
1/2 cup oats
Mix your dry and wet ingredients seperately. Add the dry ingredients to the wet ingredients and mix to form a ball of dough. Roll the dough into one inch balls and place on your cookie sheet. Using a fork squash each ball to 1/4 inch thick making criss cross marks on the top of the cookie. Bake at 400 F for 20 minutes. Cool on a wire rack.
Sweet Potato and Oatmeal
8 cups oatmeal
2 cups whole wheat flour
4 eggs
1/4 cup oil
1/3 cup honey
1/4 cup molasses
1 cup soy or rice milk
1 can sweet potato puree
1 mashed banana
Preheat oven to 325 F. Spray two cookies sheets with oil.
Mix all ingredients in one large bowl. Drop mixture by spoonful on your cookie sheets. Bake for 30 minutes. Cool on a wire rack and store in the refridgerator or freezer. I seperate the cookies into small containers and freeze all but one. Then I can take them out as needed, and they stay fresh.
Garlic Biscuits
2 teaspoons dry yeast
1/2 cup warm water
2 tablespoons dry parsley
2 tablespoons minced garlic
1 1/2 cups chicken or vegetable broth
3 tablesppons honey
1 egg
5-6 cups whole wheat flour
Preheat oven to 350 F.
In a large bowl, dissolve yeast in the warm water. Stir in parsley, garlic, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough. Transfer the dough to a foured surface and knead until smooth, a few minutes.
If you have a great cookie cutter, like one shaped like a dog bone, roll out your dough to i/4 inch thick and cut out your cookies just as you would any cut out cookie. Place biscuits on an ungreased cookie sheet about 1/4 inch apart.
If you do not have a cookie cutter, divide the dough into four sections. Form each section into a long tube shape between one to two inches thick. place these in the freezer for about 30 minutes. Take out and slice into disc shaped cookies about 1/4 inch think. Bake 30 minutes. Remove from oven and flip. Bake another 15 minutes or until lightly brown on both sides. Allow to cool and store in an airtight container.
I made just one batch of each recipe and had enough for six gifts plus extra fot Vegas. That liucky dog!
Living a life of personal balance, moderation, education, and connection.
Crowd Tested Zucchini Muffins
12/12/09 Filed in: Muffins
There was a lot of motivation to make these muffins.
1. I got to use my new mandolin to shred the zucchini, and I am getting better at using it!
2. I got to use the zucchini up in the fridge before it needed to head to the compost pile.
3. I had multiple taste testers available to verify as to its yumminess. (Is that even a word?)
I love recipes that have hidden nutrition. These muffins are full of zucchini and wheat germ. They use whole grain flour and have fun things like pumpkin seeds and cranberries. But the best thing of all, they are delicious! I have brought a batch to work and made them for friends and family. Everyone really seems to enjoy their moistness and flavor; even those that shun anything that smacks of being "healthy."
If you do not have a mandolin, a simple box grater will work just fine for grating the zucchini. It takes about 2 medium sized zucchinis to accumulate 4-5 cups once shredded.
I mix this recipe in one bowl. I start with all the wet ingredients, add the zucchini, nuts and cranberries, then the spices, salt and soda. This batter is fairly wet so the flour mixes in easily at the end with a spatula or wood spoon.
I use paper liners in my muffin tims because I am lazy and I hate oiling and cleaning muffin tins (but I love muffins, go figure.) If you do not have or do not wish to use paper muffin liners, just oil your pans with a spritz of canola or oilive oil, or use a little Earth Balance in the cups.
Bake at 350 degrees for 20-25 minutes. Check for doneness with a toothpick. Let the muffins cool in the pans for 15 minutes and then move them to a wire rack to finish the cooling process.
Ingredient List:
2/3 cup coconut oil or Earth Balance
1 cup brown sugar or raw agave syrup
2/3 cup applesauce/yogurt
2/3 cup rice/soy/hemp milk
2 teaspoons vanilla
4-5 cups grated raw zucchini
2/3 cup dried or fresh cranberries
1/2 cup raw pumpkin seeds
1/2 cup raw almonds (coarsely chopped)
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 teaspoons salt/sea salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup wheat bran
2 1/3 cups spelt flour
Living a life of personal balance, moderation, education, and connection.
1. I got to use my new mandolin to shred the zucchini, and I am getting better at using it!
2. I got to use the zucchini up in the fridge before it needed to head to the compost pile.
3. I had multiple taste testers available to verify as to its yumminess. (Is that even a word?)
I love recipes that have hidden nutrition. These muffins are full of zucchini and wheat germ. They use whole grain flour and have fun things like pumpkin seeds and cranberries. But the best thing of all, they are delicious! I have brought a batch to work and made them for friends and family. Everyone really seems to enjoy their moistness and flavor; even those that shun anything that smacks of being "healthy."
If you do not have a mandolin, a simple box grater will work just fine for grating the zucchini. It takes about 2 medium sized zucchinis to accumulate 4-5 cups once shredded.
I mix this recipe in one bowl. I start with all the wet ingredients, add the zucchini, nuts and cranberries, then the spices, salt and soda. This batter is fairly wet so the flour mixes in easily at the end with a spatula or wood spoon.
I use paper liners in my muffin tims because I am lazy and I hate oiling and cleaning muffin tins (but I love muffins, go figure.) If you do not have or do not wish to use paper muffin liners, just oil your pans with a spritz of canola or oilive oil, or use a little Earth Balance in the cups.
Bake at 350 degrees for 20-25 minutes. Check for doneness with a toothpick. Let the muffins cool in the pans for 15 minutes and then move them to a wire rack to finish the cooling process.
Ingredient List:
2/3 cup coconut oil or Earth Balance
1 cup brown sugar or raw agave syrup
2/3 cup applesauce/yogurt
2/3 cup rice/soy/hemp milk
2 teaspoons vanilla
4-5 cups grated raw zucchini
2/3 cup dried or fresh cranberries
1/2 cup raw pumpkin seeds
1/2 cup raw almonds (coarsely chopped)
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 teaspoons salt/sea salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup wheat bran
2 1/3 cups spelt flour
Living a life of personal balance, moderation, education, and connection.
Lentil Loaf Sandwich
12/11/09
I am a big sandwich person. Always have been. Dagwood and I go way back in this love affair. Anything in the fridge is up for grabs when making a sandwich. The combinations are endless and rarely repeated. When I first started to change my diet for a healthier version, bread was a tough thing to negotiate. Since that time, I have discovered so many healthier versions of bread that I am again a happy sandwich maker. This sandwich is founded on some fresh Berlin Natural Bakery Whole Grain Sprouted Spelt Bread.
How does this beautiful sandwich come together, you may ask? Start by lightly toasting your bread. I spread some mayonaise made from oilve oil on both sides. On one side I added some black olive tapenade. I sliced some non dairy blue cheese (brand name is Sheese and it has a nice sharp blue cheese flavor) and added that next. Then I heated a slice of leftover lentil loaf (previous post) and laid that on top of the "cheese." A healthy pile of spinach was added and a few fresh basil leaves to the top, and my sandwich was complete!
The flavors mixed beautifully.
Back in the day, this would have been a meatloaf sandwich with much the same stackings. Today I understand the power of grains and legumes. I understand the even energy this sandwich provides; not nap required. Try it out and let me know what you think.
Living a life of personal balance, moderation, education, and connection.
How does this beautiful sandwich come together, you may ask? Start by lightly toasting your bread. I spread some mayonaise made from oilve oil on both sides. On one side I added some black olive tapenade. I sliced some non dairy blue cheese (brand name is Sheese and it has a nice sharp blue cheese flavor) and added that next. Then I heated a slice of leftover lentil loaf (previous post) and laid that on top of the "cheese." A healthy pile of spinach was added and a few fresh basil leaves to the top, and my sandwich was complete!
The flavors mixed beautifully.
Back in the day, this would have been a meatloaf sandwich with much the same stackings. Today I understand the power of grains and legumes. I understand the even energy this sandwich provides; not nap required. Try it out and let me know what you think.
Living a life of personal balance, moderation, education, and connection.
Meatless Monday Lentil Loaf
12/07/09
The beautiful thing about this journey I am on is the discovery that nothing is too sacred to replace. Growing up in the 70's and 80's, processed and fast food were still considered...well, food. Using a box as a base for dinner was convenient and often meant that the kids could easily fix dinner (single parent's out there will understand the value of that.) My favorite box was that blue Kraft box full of elbow maccaroni and yellow powder called cheese. I use to make the maccoroni and mix in shredded new york sharp cheddar. Then, I would save the powdered cheese for the next time I would make popcorn. Voila! Cheese corn. As adults, we have these flavors that we sentimentally file away as comfort food.
One of these is the ubiquitous meatloaf. A quick and easy dinner that also provided many leftover opportunities such as meatloaf sandwiches. My meatloaf has evolved over the years; from an all beef recipe, to one that was a mixture of beef and poultry, to an all poultry variety.
I was really surprised the first time I made Lentil loaf. I was sure that my husband, who loves real meatloaf, would find a grainbased loaf a poor substitute for one of his favorite meals. I was so wrong. The second time I made the loaf, I got the response, "Oh is that the lentil loaf you made before? Cool." Encouraging words, I tell you!
If you are feeling adventurous this Meatless Monday, mix up a batch of lentil loaf for the family. It tastes great and is highly nutritous.
Get your grains cooking first. When your grainsd are nearly done, set your oven to preheat to 350 degrees. If you do not have barley and lentils, use a mixture of what you do have, like quinoa, rice, or millet and lentil. The variety just gives the loaf some texture and flavor depth. Mix the flax seed with the warm water and set aside. The flax substitues for eggs so you want it to absorb the water and get sticky. Spend your time whirling your vegetables in the food processor till they are finely chopped. The onion and garlic are important but you could substitute other vegetables based on what you have in the fridge. Chop the walnuts and set aside. Mix all the liquid ingredients together while reserving half of the ketchup. Add your vegetables and nuts and mix. Add the oats, wheatgerm, and spices and mix. Mix in your grains.
Spray a loaf pan with olive oil. Press the mixture in the pan. Frost the top with the remaining ketchup. Bake at 350 degrees for 30 or so minutes until the top edges begin to brown. Let the meatloaf rest about 10 minutes when you remove it from the oven. Slice and serve just as you would a meat-based loaf.
Ingredients list:
1 cup cooked barley
1 cup cooked red lentils
1 cup rolled oats
1/2 cup walnuts
1/4 cup wheatgerm
1 teaspoon sea salt
2 teaspoons herbs de provence
pepper to taste
1/2 cup ketchup divided
2 tablespoons Braggs liquid aminos
2 tablespoons ground flax seed
6 tablespoons warm water
1 tablespoon apple cider vinager
1 tablespoon lemon juice
1/4 cup soy milk
2 cloves garlic
1 onion
1 red pepper
2 small carrots chopped
2 celery stalks chopped
Whenever, I make this loaf, I make a double batch. This way I can freeze a few individual sized portions for those nights that just don't want to or can't cook. They will keep nicely for up to siz months in the freezer. These dishes have handy tupperware like tops to keep the loafs from getting freezer burned. You could also use a second loaf pan, slice individual portions, and freeze in ziploc bags or aluminum foil.
Living a life of personal balance, moderation, education, and connection.
One of these is the ubiquitous meatloaf. A quick and easy dinner that also provided many leftover opportunities such as meatloaf sandwiches. My meatloaf has evolved over the years; from an all beef recipe, to one that was a mixture of beef and poultry, to an all poultry variety.
I was really surprised the first time I made Lentil loaf. I was sure that my husband, who loves real meatloaf, would find a grainbased loaf a poor substitute for one of his favorite meals. I was so wrong. The second time I made the loaf, I got the response, "Oh is that the lentil loaf you made before? Cool." Encouraging words, I tell you!
If you are feeling adventurous this Meatless Monday, mix up a batch of lentil loaf for the family. It tastes great and is highly nutritous.
Get your grains cooking first. When your grainsd are nearly done, set your oven to preheat to 350 degrees. If you do not have barley and lentils, use a mixture of what you do have, like quinoa, rice, or millet and lentil. The variety just gives the loaf some texture and flavor depth. Mix the flax seed with the warm water and set aside. The flax substitues for eggs so you want it to absorb the water and get sticky. Spend your time whirling your vegetables in the food processor till they are finely chopped. The onion and garlic are important but you could substitute other vegetables based on what you have in the fridge. Chop the walnuts and set aside. Mix all the liquid ingredients together while reserving half of the ketchup. Add your vegetables and nuts and mix. Add the oats, wheatgerm, and spices and mix. Mix in your grains.
Spray a loaf pan with olive oil. Press the mixture in the pan. Frost the top with the remaining ketchup. Bake at 350 degrees for 30 or so minutes until the top edges begin to brown. Let the meatloaf rest about 10 minutes when you remove it from the oven. Slice and serve just as you would a meat-based loaf.
Ingredients list:
1 cup cooked barley
1 cup cooked red lentils
1 cup rolled oats
1/2 cup walnuts
1/4 cup wheatgerm
1 teaspoon sea salt
2 teaspoons herbs de provence
pepper to taste
1/2 cup ketchup divided
2 tablespoons Braggs liquid aminos
2 tablespoons ground flax seed
6 tablespoons warm water
1 tablespoon apple cider vinager
1 tablespoon lemon juice
1/4 cup soy milk
2 cloves garlic
1 onion
1 red pepper
2 small carrots chopped
2 celery stalks chopped
Whenever, I make this loaf, I make a double batch. This way I can freeze a few individual sized portions for those nights that just don't want to or can't cook. They will keep nicely for up to siz months in the freezer. These dishes have handy tupperware like tops to keep the loafs from getting freezer burned. You could also use a second loaf pan, slice individual portions, and freeze in ziploc bags or aluminum foil.
Living a life of personal balance, moderation, education, and connection.
Plantain Omelet
12/05/09
I woke up hungrey this morning. When that happens, it means a big breakfast. No smoothie today. We need eggs!
I just happened to have some plantains that are starting to turn black. That means their sugar is building and they need to be eaten. Perfect for an omelet, Cuban style.
Never eaten a plantain? Plantains are basically bananas that you cook. When used green, they are very startchy and not very sweet. These make great plantain soup or for use in stews and casseroles. They are also the plantains used for tostones, my favorite fried plantain.
As plantains rippen, the starch turns to sugar and the skin turns black, much like a regular banana. When this process is just beginning, the plantain is ready for my favorite dish which is simply boiled plantains (platanos) with "mojo" (garlic, olive oil and lemon juice) poured over them.
Plantains continue to sweeten as the skin darkens. Just when you think they are ready for the compost pile, they are perfect for another Cuban specialty called maduros. Here they are fried again, but because they have a lot of sugar in them, they blacken and carmelize as they cook.
Back to breakfast, my plantains are in the mid range of sweetness, so I started by peeling and slicing them thinly, about 1/4 inch thick. I heated a small amount of olive oil in my omelet pan and placed the plantains in to cook.
Next, peel and mince 3-4 cloves of garlic and add to the plantains as they cook. As they begin to brown, turn them so they will cook on both sides.
When the plantains are mostly browned, add your eggs. I beat about four eggs with a little soy milk, salt and pepper.
Cook until there is little liquid egg on the top side and the bottom is browned. You can speed this process by taking your spatula and dipping the sides of the omelet so that the uncooked egg can flow to the outside edge and cook. When ready, loosen up the sides of the omelet so that the omelet will slide around in the pan. Take a plate and place it on top of your pan. Flip the pan over so that the omelet is in the plate. Slide the omelet back in the pan and cook the other side. This will only take a few minutes.
The finished dish has a sweet taste that is offset by the bite of the garlic, the salt and pepper. Serve with some avocado for breakfast. If made for dinner, serve with plain rice.
Living a life of personal balance, moderation, education, and connection.
I just happened to have some plantains that are starting to turn black. That means their sugar is building and they need to be eaten. Perfect for an omelet, Cuban style.
Never eaten a plantain? Plantains are basically bananas that you cook. When used green, they are very startchy and not very sweet. These make great plantain soup or for use in stews and casseroles. They are also the plantains used for tostones, my favorite fried plantain.
As plantains rippen, the starch turns to sugar and the skin turns black, much like a regular banana. When this process is just beginning, the plantain is ready for my favorite dish which is simply boiled plantains (platanos) with "mojo" (garlic, olive oil and lemon juice) poured over them.
Plantains continue to sweeten as the skin darkens. Just when you think they are ready for the compost pile, they are perfect for another Cuban specialty called maduros. Here they are fried again, but because they have a lot of sugar in them, they blacken and carmelize as they cook.
Back to breakfast, my plantains are in the mid range of sweetness, so I started by peeling and slicing them thinly, about 1/4 inch thick. I heated a small amount of olive oil in my omelet pan and placed the plantains in to cook.
Next, peel and mince 3-4 cloves of garlic and add to the plantains as they cook. As they begin to brown, turn them so they will cook on both sides.
When the plantains are mostly browned, add your eggs. I beat about four eggs with a little soy milk, salt and pepper.
Cook until there is little liquid egg on the top side and the bottom is browned. You can speed this process by taking your spatula and dipping the sides of the omelet so that the uncooked egg can flow to the outside edge and cook. When ready, loosen up the sides of the omelet so that the omelet will slide around in the pan. Take a plate and place it on top of your pan. Flip the pan over so that the omelet is in the plate. Slide the omelet back in the pan and cook the other side. This will only take a few minutes.
The finished dish has a sweet taste that is offset by the bite of the garlic, the salt and pepper. Serve with some avocado for breakfast. If made for dinner, serve with plain rice.
Living a life of personal balance, moderation, education, and connection.