That's my favourite snack.Quote:
Originally Posted by limewave
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That's my favourite snack.Quote:
Originally Posted by limewave
Comfort food, recipe initially stolen from Mike Magnuson's blog, and tweaked a wee bit:
Chef Guido's Sausage & Peppers
Ingredients:
Six hot Italian Sausages.
Two medium onions.
Three cloves garlic.
4 bell peppers— two red and two green.
Extra-virgin olive oil, as needed.
A generous glass Pinot Grigio.
Salt, cayenne pepper (Optional)
Two loaves Italian bread.
Serves three (unless one of those guys is me...)
Not for nothing, let’s get right to it.
Get the grill going nice and hot for the sausage.
Slice up your peppers, onions, and garlic. Toss the colors of the Italian flag into a hot skillet with a little bit of olive oil. Add salt and cayenne pepper to taste. Once you got this nice and sautéed, deglaze with the Pinot Grigio.
For the sausage:
Lightly salt, drizzle a little bit of olive oil, and grill to perfection.
Finished dish:
Slice the loaf of bread down the middle. Paint the cut side with a light coat of olive oil, and toast on the grill — about 30 seconds worth. Tong the grilled sausage into the now-toasted bread, spoon over the onions and peppers, and enjoy.
Can't speak to the healthiness of it, but it's good after a long chilly ride...
Well I've already posted my real favorites in other threads, but here's tonight's menu, in honor of Comrade Fidel:
1-1/2 oz Russian vodka
Few drops vermouth
Twist of lemon
2 cups black turtle beans, picked over, soaked at least 8 hours (longer if they've been stored a long time), drained and thoroughly rinsed
Canola oil (1 tbsp minimum to prevent beans from foaming)
1 yellow onion, diced
2 large cloves garlic, minced
2-3 tsp cumin seed, bruised or coarsely ground
2 stalks celery, chopped
(optional: 1 carrot, peeled and chopped)
Fresh hot pepper to taste, minced
2 bay leaves
Unsalted vegetable broth or water
1 green bell pepper
1 bunch kale (any type)
1 orange (Valencia or Hamlin for us right-coast-ers)
10 sprigs (approx.) fresh thyme, or 1-1/2 tsp dried
(optional: 1/3 pint chopped canned tomatoes, or 1 medium fresh tomato)
Salt and fresh ground pepper to taste
Fix yourself a martini. If you're just perusing this recipe now, double the quantities of vodka, vermouth and lemon; drink one now and one while you're cooking ;)
Heat oil in pressure cooker. Saute onions and garlic until translucent. Add celery, hot pepper (and carrots, if using), and bay leaves and saute another 1-2 minutes. Add beans, cumin, and broth or water (important: use only UNsalted broth with uncooked beans!) to barely cover. Lock lid on pressure cooker, bring to high pressure and cook 4 minutes, then remove from heat and allow pressure to come down naturally.
While beans are cooking, seed green pepper and cut in large dice; trim and coarsely chop kale; peel, seed and chop orange. If using a fresh tomato, trim and chop it. If the orange is organic, use the zest from the entire peel as well. Please do not use zest from non-organic oranges, as they are treated with extremely toxic fungicides! That goes for that twist of lemon, too.
When the pressure drops in the cooker, taste beans for doneness; if they are not tender, replace but do not lock the lid and continue to cook until they are done. When beans are done, drain some liquid so the mixture will not be soupy (reserve the liquid in the freezer, along with the kale ribs, for your next batch of soup!). Tie thyme sprigs in a bouquet. Add kale, green pepper, optional tomato, orange, orange zest and thyme, and cook until vegies are tender, stirring occasionally, 5-10 minutes.
Season to taste with salt and pepper (and additional crushed red pepper, if desired). Serve with rice (long grain preferred).
I love lentils. Soup, casseroles, salads. Whatever.
Last night I took a really good lentil salad with a redwine vinegrette to a potluck dinner. It had just enough red tomatoes (peeled, seeded, & chopped) and scallions and parsley to really look good, and arranged in a nice white oval serving dish for contrast. It's a combination of recipes from Emeril and Alton Brown - with garlic, shallots, carrots, onion, celery and some other stuff. Someday I have to write it down the way I make it cause every time I sort of merge the two recipes together and probably do it a little differently each time as well.
Jeeze - You would have thought it was rat stew or something. I don't think anyone even tried it. Sad that adults can't venture out of their own personal comfort zones to try even a bite of something new. Oh well, more for me.
Chicken quesadilla. From the store bought roasted chicken I always have in the fridge, put a handful of meat on a tortilla, shredded cheese, sriracha hot sauce, olives if I have them, microwave for 30-45 seconds. Yum! Balanced, too.
oh my gosh this sounds delicious. not healthy. but delicious. :DQuote:
Originally Posted by PscyclePath
Tofu cheesecake.
We used to laughingly call it "Bean Curd Pie." Yummy, though.
Couscous with Sun-dried Tomato and Mushrooms.
From EAting well magazine. A favourite of ours. Easy and we bring along on bike and stop somewhere for a picnic.
2 teaspoons extra-virgin olive oil
1 onion, chopped (1 cup)
1/2 cup sun-dried tomatoes (not packed in oil), snipped into strips
2 cups sliced mushrooms
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 1/2 cups reduced-sodium chicken broth
Dash of hot sauce, or more to taste (or fingertip dab of Salam olek, a Malaysian chil paste)
1 1/2 cups couscous
1/4 cup chopped fresh parsley
Salt & freshly ground pepper to taste
Heat oil in a large saucepan over medium-high heat. Add onions and tomatoes and stir until the onions are softened, 2 to 3 minutes. Add mushrooms and thyme and stir until the mushrooms give off their liquid and begin to soften, about 5 minutes. Add broth and hot sauce and bring to a boil. Stir in couscous. Remove from the heat and cover. Let stand until the liquid has been absorbed, about 5 minutes. With a fork, fluff the couscous and stir in parsley. Season with salt and pepper to taste
Here's another good one from Eating Well, we had it for dinner last night (and lunch today!)
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
Makes 4 servings, about 1 cup each
Ingredients
2 ounces pancetta, chopped
3 cloves garlic, minced
2 large tomatoes, chopped
½ teaspoon sugar
¼ teaspoon crushed red pepper
2 teaspoons red-wine vinegar
¼ teaspoon salt
1 pound gnocchi (see Shopping Tip)
4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
⅓ cup freshly grated Parmesan cheese
Instructions
1. Put a large pan of water on to boil.
2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
3. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.
Nutrition Information
Per serving: 377 calories; 7 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 63 g carbohydrate; 14 g protein; 3 g fiber; 686 mg sodium; 329 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Calcium & Iron (15% dv).
4 Carbohydrate Servings
Exchanges: 4 starch, 1 vegetable, 1 fat
Snap,
Sounds delish! I'll have to make it later this week. Thanks for sharing.
We make chicken fajitas/quesadillas all the time. I saute a bunch of peppers (all colors), onions and cook up some chicken with fajita mix. Then I keep it all in the fridge until the mood strikes. DH can easily make his own quesadilla with as much or little cheese as he likes and we dip them in fresh salsa. Lots of chicken, lots of veggies. Sometimes I add black beans too. It's so yummy.Quote:
Originally Posted by tc1
It's not much of a recipe or dish but I've been really loving plain yogurt (homemade if I have the time) and stewed prunes for breakfast.
The only downside is the syrup in the prunes. But mmmmm I love the sour, creamy yogurt and sweet prunes.
Kind of reminds me of the Fig and Yogurt gelato I had once. Mmm gelato.
My standard take-to-work breakfast is one apple, chopped into bite sizes, plain yogurt, and granola sprinkled over the top. If I have other fresh fruit I add it too (like blueberries!)
mmhmm.
take bread. toast it. slap on PB and it melts perfectly onto the hot toast. slice a banana. put the naner on the bread. EAT.
my mouth is watering.
Last wk., I didn't get home until 7:30 pm after work ..since I went grocery shopping.
I was ravenous...and for supper slapped togther low fat cottage cheese and on the side sockeye salmon out of the tin with a glop of Dijon mustard mixed into salmon. Added some Swedish rye crackers. Yea, missing veggies but had dried figs and 1/2 fresh dragonfruit.