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salads [04 May 2007|07:17am]

I've never been a big salad person, but with my CSA share coming in every week I'm trying to change my ways.  Slowly, I'm finding salad things I crave.  Here are two examples.

Carrot-Cilantro Salad
This is loosely based on a recipe from Moosewood Restaurant New Classics.  I've been making it at least once a week for the last six weeks, and every time I eat it I like it even more.  Adjust the seasonings to your personal taste.
2 cups or so of shredded carrots
a few tablespoons of olive oil
a clove or two of garlic, minced or pressed
a few tablespoons of lemon juice
a few tablespoons of chopped fresh cilantro
salt to taste
cayenne pepper to taste (I like to add a lot, the spiciness really makes this recipe sing)
Mix everything together. If you make a lot, it will be even better the next day after the flavors marinate together.  You can eat this salad as is (like I usually do) or you can serve it on a bed of romaine or baby spinach.

Caesar Salad Dressing w/ vegan option

I got this recipe from Moosewood Restaurant Cooks at Home and it's perfect!  I don't like commercially-prepared salad dressings at all (and in fact I blame them for my years of disliking salads!), they are full of gross things (multisyllabic preservatives and chemically-produced fats -- yuck!) and besides that, I always get sick of them and they go bad before I finish the bottle.  But I do love a Caesar salad now and then, so learning to make my own was the best feeling ever.  I think that if you wanted to make this recipe vegan, substituting a similar volume of silken tofu for the hardboiled eggs would be perfect (the cookbook doesn't recommend this, and I've never tried this, but if I had vegan friends coming over for supper I'd do it in a heartbeat -- the texture is very similar to a sauce made with silken tofu).
2 hardboiled eggs, peeled and chopped (or 1/2-3/4 c. silken tofu)
1 garlic clove, minced or pressed
1/3 c. olive oil
salt to taste
2 teaspoons Dijon mustard (I used the Trader Joe's garlic mustard) or vegan substitute (I'd experiment with using mustard powder or dried mustard seed and upping the garlic/olive oil slightly)
2 teaspoons lemon juice
ground black pepper to taste
Place all ingredients in a blender and blend until smooth.  Yum!
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boosting the nutritional content of traditional macaroni and cheese [20 Feb 2007|07:09am]

I made a traditional old-fashioned casserole-style macaroni and cheese for dinner last night and had some mixed Southern cooking greens (kale, turnip, mustard and collard greens) to use up. I had the option of steaming the greens and serving them on the side or incorporating them into the macaroni and serving a green salad on the side. I had read that cooking greens in milk gives them a tastier flavor but had never tried it, and I had also seen a recipe in a magazine awhile back for a non-casserole style mac & cheese that incorporated kale. So I decided to improvise: Added chopped greens (several handfuls, I didn't really measure, just used what I had on hand) to the bechamel-ish sauce that you make for casserole mac & cheese. I added it just after I added the milk and let the greens cook down while the milk sauce thickened, then added cheese as usual.

It was delicious! Maybe not totally healthy (it was mac & cheese, after all), but healthier than it would have been otherwise. And I had two sources of green leaves for dinner: One in the salad and one in the mac & cheese.

ETA: I used a recipe similar to the one foodfare posted to this community awhile back, though I lightened it up a lot -- used all skim milk and whole wheat pasta, plus a combo of cheddar and monterey jack cheeses. I thought that having all the greens in the milk sauce would make it hard to get the bay leaf out before cooking, but once the greens cooked down I found the bay leaf with no trouble!

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[31 Jan 2007|09:52am]

i thought this group might be interested in the michael pollan article from sunday's NYT.

unhappy meals

it's about "nutritionism" and eating "real" food. i think his book, the omnivore's dilemma will be my hardcover splurge for february.
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Crab Quesadillas [11 Jan 2007|07:17am]

Dinner last night, from the December '06 Eating Well.

1 c shredded cheddar
2 oz cream cheese, softened
4 scallions, chopped
1/2 red bell pepper, finely chopped
1/2 c chopped fresh cilantro
2 tbsp chopped jalapenos (opt.)
1 tsp freshly grated orange zest
1 tbsp orange juice
8 oz crabmeat, drained
4 eight-inch tortillas

Combine cheeses, scallions, bell pepper, cilantro, jalapenos, orange zest and juice in a medium bowl.  Gently stir in crab.  Spoon mixture onto tortillas, fold in half and fry in canola oil over medium heat until golden on both sides, about 3 - 4 minutes per side.

303 cal per serving, 11g fat, 83mg cholesterol, 26g carbs, 24g protein, 625mg sodium.

The filling was a little too sweet for my taste.  I think it was the orange zest and juice, and I used WAY less than the recipe called for because I had my doubts.  I'm thinking the next time I make this I'll leave out the OJ and maybe add some garlic.  (Because I can hardly cook anything without garlic, it seems unnatural somehow.) What do y'all think?
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Dark Cherry Turkey with Low-Fat Mashed Potatoes [31 Dec 2006|11:16am]
I love this recipe because it's really low points, and fast but tastes pretty good. The entire dinner took me about 45 minutes to make, but only about 15 minutes of actual work.

12 oz extra-lean turkey breast steaks
16 oz package frozen dark sweet cherries
balsamic vinegar

17 oz (a little more than a pound) of potatoes
1/3 cup low-fat milk
1-2 tsp olive oil
2 tsp rosemary
3 tsp garlic

Preheat oven to 375F.

Filet the turkey steaks if necessary so that they're of an even thickness. I made two serving sizes, one 4 oz (for me, because I'm dieting) and one 8 oz (for Erich).

In some kind of pot with a lid that can go in both the oven and stove (I use a Calphalon "everyday" pan), place the turkey and dump the entire package of cherries on top. Cover with the lid, and bake for 10 minutes.

Fill a pot with water, and add the rosemary and some salt. Set it to boil and begin washing the potatoes. Cut the potatoes so that they're all roughly the same size and put them in the water.

After 10 minutes, turn the turkey over, and re-cover it with any cherries or cherry juice that has fallen off, making sure in particular to cover any thin or oddly-shaped bits that might dry out. Cover and bake for another 10 minutes.

After 20 minutes, check the temperature of the turkey. If it's 165 or close, remove it from the oven and plate it, then back into the oven to keep warm (this is why *close* to 165 is OK; you don't want it to dry out while keeping warm).

Put the pan onto the stove on high heat to reduce the cherry juice. Add a couple good-sized slugs of balsamic vinegar (probably .25 cup?).

Drain the potatoes. Add the milk, garlic, and olive oil and begin mashing. Add salt and pepper, then add more salt. Mash the hell out of the potatoes -- your mashing skill is going to be what makes this "creamy" instead of "dry." Use an electric mixer if you need to. Salt will make a huge difference here, too -- butter adds a lot of salty flavor to mashed potatoes, usually.

Remove the plates from the oven and serve the mashed potatoes. If the cherries are done reducing (they should be close) spoon them evenly over the turkey (yes, this means that proportionally the 4 oz turkey will have a lot more cherries on it).

Turkey: 2 points for 4 oz
Cherry sauce: 2 points for half the pan (every 8 oz of frozen cherries makes 2 points)
Potatoes: 4 points for 8 oz cooked

If you're serving to someone who *isn't* watching their fat intake super-carefully, I recommend they add butter to their serving potatoes, as they will taste a little drier than folks are used to. If you are watching your fat, though, just spoon part of your cherry juice over the potatoes, it's really good!
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Jaipur veggie tacos [16 Dec 2006|01:01pm]
This was good, and simple.

half-pack of TJ's jaipur vegetables
1 cup fresh broccoli, carrots, and cauliflower
(the cauliflower is particularly tasty)
3 corn tortillas
curry powder

Heat the tortillas up until soft (350F for 10 minutes wrapped in foil).

Dump a bunch of each of the spices (tablespoon or so) into a pot of boiling water. Boil the vegetables for 7 minutes or until al dente; drain.

Boil the jaipur veggie pack for 5 minutes or until warm. I usually add a tsp or so of garlic powder and cumin to the jaipur veggie mix.

Make into tacos by wrapping boiled veggies topped with jaipur mix in the corn tortillas.

five points
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Tuna Salad [14 Dec 2006|03:08pm]
So, you can make your own low-calorie honey-mustard dressing, and I usually do, but this time I was feeling lazy. Home-made dressing only has one point for 2.5 tbsp.

Honey-Mustard Dressing
1 tbsp honey
1 tbsp dijon mustard
.5 - 1 tbsp fresh lime juice

Combine honey and mustard in a small bowl or glass. If the honey is very stiff, nuke it on low at 30 second intervals until it becomes easier to stir. Drizzle in the lime juice, mixing vigorously, until everything hits a creamy consistency.

Tuna Salad
3 oz canned tuna in water
2 tbsp honey mustard dressing
several large handfuls of lettuce (I use bagged salad. Yes, I do, so there. I use the mix with dill in it.)
1 largeish tomato
2 oz avocado
4 - 6 cornichons

Drain the tuna (I give any extra tuna to my kitties), and mix it with half the salad dressing. Set to the side.

Shred the lettuce to bite-size with your hands. Chop the tomato and avocado into 1/4" pieces and salt them. Toss with the lettuce and the other half of the salad dressing, then turn everything into a large salad bowl.

Top artistically with the tuna mixture. Slice the cornichons and arrange them prettily on top and around the tuna.

I made mini-toast points out of hippy bread (Ezekiel 3:16 in this case) to eat along with the salad, and it was really satisfying (cut the bread into small pointed pieces and toast in a toaster oven). I think a vegetarian could make this salad with hard-boiled eggs and it would be equally tasty, but I would not mix the egg with salad dressing.

7 points with prepackaged dressing
6 points with home-made dressing
7 points with two hard-boiled eggs but only half the dressing
Adding toast adds 2 points

(cross-posted to healthyfoodie and diary_of_foods)
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[18 Sep 2006|10:58pm]

My recipe for mac'n'cheese - a tried and true comfort food. Make it gourmet by adding cheeses that you can't pronounce. Make it with skim milk to keep down fat. Add frozen peas for variety. But do enjoy!

Macaroni and Cheese


1.5 tsp salt
2 cups dry macaroni
2.5 cups grated cheese (we use a mix of old cheddar and mozzarella, sometimes with camembert mixed in, or honestly whatever leftover cheese we have in the fridge. Chevre, unfortunately, isn't great)
2 tbsp butter
2 tbsp flour
1/4 cup cream (15% and up works great)
1 3/4 cup skim milk
1 onion, minced
1 bay leaf
1/4 tsp paprika
1 tbsp butter
1/2 cup breadcrumbs

(alternatively to the cream and milk you could use whole milk or any other combination that works with what you have available and how low-fat you want the mac'n'cheese to be - I've used all skim milk as well as a full 1/2 cup of very heavy cream and both turn out ok. Just make the total 2 cups.)


- preheat oven to 350
- boil macaroni in salted water until just tender. Drain.
- melt 2 tbsp butter in large saucepan over med heat. Add flour, mixing in well, and let cook for about 5 min.
- add in milk and cream combo, followed by onion, bay leaf, and paprika
- simmer 15 min
- stir in 3/4 of the cheese
- stir in the macaroni
- pour into a casserole dish (remove bay leaf if you can). Sprinkle with remaining cheese.
- melt 1 tbsp butter and mix with breadcumbs. Sprinkle over the top of casserole.
- bake until bread crumbs are lightly browned, about 30 min. Let stand 5 min before eating.

I should note that we generally only eat small portions of this rich dish, usually with a big helping of greens like steamed broccoli or kale on the side. But I'm sure everyone reading this knows that.

This recipe makes about 8 portions the way we eat it. Leftovers last in the fridge for a couple of days. You can also prepare ahead of time and do the final bake when ready to eat. A great casserole to leave with a friend in need.
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for foodfare: curried chickpeas and tofu [14 Aug 2006|09:26am]

When I was in high school, I had to make dinner for my sister and brothers several times a week. The Moosewood Restaurant Cooks at Home book was a staple for me, filled with quick and healthy recipes. My favorite recipe of all time from that book was this one, Curried Chickpeas and Tofu. High quotient of deliciousness, miniscule amount of work! (I was trying to be vegan at this time, too, so the vegan-friendliness of the recipe is a plus too.) I used to make this stuff in giant batches so I'd have leftovers to take with me to school the next day. In celebration of my new acquisition of this old cookbook favorite, I'm posting the recipe here.

Curried Chickpeas and Tofu
1 med onion, chopped
1 minced garlic clove
2 T. veg oil
2 t. ground cumin
1 t. ground coriander
1/2 t. turmeric
1/4 t. ground black pepper
pinch of cayenne (optional)
1 cake tofu, cut into 1/2-inch cubes
2 c. undrained cooked chickpeas (or one 16-oz. can)
2 tomatoes, chopped
pinch of salt (to taste)
chopped fresh cilantro (optional)
plain yogurt (optional)

Saute the onions and garlic in oil until the onions are translucent, stirring occasionally. Add the spices. Add the tofu and cook for a minute or two, stirring constantly. Add the chickpeas and about 1/4 c. of their liquid and simmer for five minutes. Add the tomatoes and cook until thoroughly heated. Add salt to taste. Serve topped with cilantro and/or yogurt, if you like, over rice. (Coconut basmati rice is highly recommended here.)

(4 servings, each with 253 cals, 11.7 g. protein, 10.5 g. fat, 30.5 g. carb, 360 mg sodium, 0 mg cholesterol. Plus the nutritional content of whatever rice you make.)
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summer salad [11 Jul 2006|09:06am]

simple salad that is SO good:

toss togeher a bunch of strawberries and avocado on a bed of spinach. add almonds and golden raisins. lightly spinkle with lemon juice. toss. for dressing, a red wine vinegret.

if you're really wild, add feta or chevre.
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Orzo salad [07 Jul 2006|01:43pm]

[ mood | drained ]

As per alero's request, this is a recipe I make all the time in the summer. IT requires a little bit of cooking, for the pasta, but then you end up with a couple of days worth of cold food.

1 package of orzo pasta
1 cucumber
1 package of feta cheese
1 large or 2 small or 1 basket of cherry tomatoes
Half an onion
1 sweet pepper
1 can black olives
olive oil
basalmic vinegar
other spices (I usually use dill, tarragon, basil and oregeno)

Boil the orzo until just undercooked. Pour into colander and rinse with cold water until cool to the touch. Chop veggies into yummy bite sized pieces. Put orzo and veggies into a large bowl.
In a seperate, smaller bowl, combine vinegar, oil and spices until you are pleased with the mix. A good starting mix is 1/4 cup basalmic, 1/4 cup olive oil, and then whatever spices you want. When you are happy with how that tastes, toss it into the orzo and veggies, you may need to add more liquid to completey cover the pasta.
Drain liquid from the olives and add the olives. Crumble the feta cheese onto the salad, and toss to combine.
Cover with plastic and refrigerate for a couple of hours before eating. This will give the onions time to mellow and the pasta time to soften.

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yummy veg lasagna [04 Jun 2006|08:01pm]

If using eggplant or zucchini instead of noodles, prepare as follows (I used eggplant):

.use 4 med. zucchini or 2 large eggplants
.slice 3/4-inch thick (zucchini) or 1/2-inch thick (eggplants)
.have 3 shallow dishes with flour, mixture of 2 beaten eggs and milk, and breadcrumbs
.dip slices in all 3 dishes consecutively
.place on a cookie sheet sprayed with cooking spray, then spray the slices with cooking spray (I needed 2 cookie sheets)
.bake at 350 for 20-25 min or until tender

To make the lasagna:

Have ready
1. tomato sauce (I used TJ's organic marinara, you can make your own tho -- the recipe didn't really specify how much, I'd say like 3-4 cups)
2. 12 lasagna noodles, cooked and drained/eggplant or zucchini slices prepared as above
3. filling: 2 c. ricotta cheese (I used skim) plus 2 beaten eggs plus 1/2 pound chopped raw spinach
4. 1 lb. shredded mozzarella
5. 1/2 cup grated parmesan
6. 9 x 13 pan

To make layers
1. spread a little sauce in pan
2. cover with 1/3 noodles or veggie slices
3. cover with 1/2 filling
4. cover with 1/3 remaining sauce
5. cover with 1/2 mozzarella
6. another 1/3 noodles/veggie slices
7. remaining filling
8. another 1/3 sauce
9. remaining mozzarella
10. remaining noodles/veggies
11. remaining sauce
12. parmesan

Cover loosely with foil and bake at 375 for 35 minutes, then remove foil and bake for another 10. Let stand 10 min. before serving.

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Turkey chili [22 Mar 2006|08:53pm]

I've made a couple variations of this turkey chili, and love it! It makes a ton, so I usually end up putting a bunch of it in the freezer. Not quite as good reheated, but I think it is still pretty tasty.

1.25 lb. ground turkey breast (~120cal/serving)
1 big can diced tomatoes
1 big can crushed tomatoes
1 can white beans**
1 can red beans**
1 sm. can tomatoes and green chilies.
1 can corn
optional: any other veggies that need to be cooked up - diced or chopped.
cajun seasoning - I like Tony Chachere's, and I use a lot of it.

** These were the beans I had on hand. Any beans would work, and black beans are particularly tasty. I rinse them before I add them to the pot.

Brown the turkey. (I found that it didn't stick too much in the pot I was using, but you may want to add a little olive oil or cooking spray.) If you are going to add extra veggies (I highly recommend sweet peppers, onion and celery, but anything - or nothing - should work) cook them with the turkey. Add some of the cajun seasoning - I shake a layer over the whole pot. Rinse and drain beans and corn. Add everything to the pot, throw on some more cajun seasoning (maybe add some red pepper flakes if you're brave) and let it simmer for at least 10-15 min. (I'm bad at paying attention to time, so that is totally just a guess.)

This makes about 10-12 cups (without the extra veggies) and per cup comes out to ~185cal - fat=3, carb=20 (fiber=5) protein=21.
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Back on the wagon... [21 Mar 2006|09:34am]
Apparently foie gras + cheese for dinner, and Ritter Sport for breakfast, make you gain weight! Who knew? So I'm trying to lose six lbs., and getting experimental with the low-cal food again. This was breakfast, and is only 6 points. remember to shake the wasabi oil vigorously or it's just canola oil.

1. Make the base salad:
- greens with dill
- 2 oz avocado
- hard-boiled egg
- tomato
- salt, garlic powder, cayenne pepper, black pepper. LOTS of salt.
- lime juice

2. Plate the salad.

3. Make the tuna:
- 3 oz tuna
- lime juice
- 1 tsp wasabi oil

4. Arrange the tuna on top of or around the salad.
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easy vegetarian stir fry [28 Feb 2006|06:54pm]

I made this tonight in about ten minutes. It's so easy, and really good!

You'll need:

olive oil
1 package of Morningstar "chik'n strips" meal starters
1/2 onion, chopped
2 heads of broccoli (or any other vegetables you like), chopped
soy sauce
spices you like (I used pepper, sesame seeds, and singapore blend from Penzey's)

Saute the strips in olive oil for 2 or 3 minutes until they're heated through and set them aside. Add more olive oil to the pan and saute the onion for a few minutes, then add the broccoli. Splash some soy sauce over it all, and add the spices of your choice. Stir it well and let it cook, covered, for a few more minutes. When it's nearly done, add the strips again and stir it all together.

ps If you live in California, the Morningstar strips are on sale at Ralph's right now, 2 for $5 :)
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Red Soup [27 Feb 2006|04:01pm]

I made this up last night when healthy foodie extraordinaire jangrl was over. It's really easy to make, and it's vegan if you're into that type of thing... and it makes a lot, probably about six or eight servings.

You'll need:
2 sweet potatoes or yams
2 beets
1 28-oz can of Italian tomatoes
1 onion
olive oil
spices that you like (I used dill, basil, garlic, pepper, and salt)
1 or 2 yellow squash or zucchini
1 stalk of green onion
2 ribs of celery
1 can of black-eyed peas
1 can of corn

Coarsely chop the yams and beets and boil them until they're soft. Drain them and put them in the blender with the tomatoes, and puree them until they're smooth. Set them aside. Now chop the onion and saute it in the bottom of a big soup pot with the olive oil. When it's translucent, add the pureed vegetables and then thin it with one or two blenderfuls of water. Add the spices and stir well.

Now chop the squash and celery and add them to the soup, letting it simmer for about five or ten minutes. When the vegetables are nearly done, add the black-eyed peas and corn, plus the chopped green onion, and let the soup cook for another minute or two.

Serve it with parmesan or sour cream, or as-is.
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enchiladas! [23 Jan 2006|04:27pm]

i loooove enchiladas. it used to be that when i went out to eat at a mexican restaurant, i would uniformly order the enchiladas, for a few bites of cheesy heaven. i have favorite enchilada spots in los angeles and chicago, though the l.a. ones are far superior thus far.

however, when i make enchiladas at home, i tend to make them with fresh veggies rather than tons of cheese. perhaps it's because i hate grating cheese. anyway, i kind of developed my enchilada recipe myself, so pardon me if the measurements are lax.

veggie enchiladas -
* 4-6 tortillas (i like the spinach and the chile ones from trader joe's. and i almost always use flour, because they don't break as easily when you fold them. however, corn tortillas are super yummy.)
* one bell pepper, cut into small chunks (red or orange ones look great against the yellow corn)
* one hot pepper, or half of one, diced
* 1/2 cup diced onion
* 1/3 cup frozen corn
* 1/3 cup crumbled tempeh or seitan
* 2 scallions, diced
* 2-3 (or 4. or 5) minced cloves of garlic
* grated cheese to cover the top of the enchiladas as they bake, and some for the innards, if you like.
* one jar of non-chunky salsa (i like trader joe's green salsa, but the red is good, too.)
* spices to taste - cayenne pepper, cumin, coriander, chili powder
* optional - 1/3 cup chopped zuchini

1) preheat the oven to 350 degrees.
2) chop your veggies. except for the scallions, which i use as a garnish, you can chop them into one big pile.
3) fill a large skillet with about a half a cup of water, and turn on high. dump your veggies in, stirring constantly. after they begin to soften (about 5 minutes), add your garlic, your corn, your tempeh/seitan, and last, your spices. use a little sauce if you like, but keep a cup of water on hand for when the mixture starts to thicken a bit.
4) grate your cheese, but keep it to the side. coat the bottom of your baking dish (i use a pyrex pie pan, or a 10x10 ceramic pan) with a bit of salsa, so that your tortillas will stick a bit.
5) when the veggies have softened, but before they begin to get brown on the edges, turn the skillet off. take a tortilla, and scoop 2-3 generous spoonfulls into the center of it. if you like, add some cheese. fold the sides of the tortilla over the center (if you have a jumbo tortilla, you can also fold the ends over), and place, folds down, in your salsa-coated pan.
6) repeat. it's okay to scrunch them together, and to layer them. if you layer them, be sure to finish each layer with salsa, cheese, and a scallion garnish.
7) after a layer is complete, use the back of a spoon to smooth more salsa over the tortillas. also use the salsa to fill in (not entirely, but it's good for flavor) any holes on the top or bottom ends of the enchiladas. next, sprinkle cheese (to taste) over the enchiladas, then add your scallions.
8) pop in the oven for about 20 minutes, or until your cheese is bubbling and browning, and the ends of your tortillas are beginning to crisp.

i love this recipe because it's an end-of-the-week grab-all. whatever i have left in the veggie drawer can generally go into an enchilada. i've made them with as little as some onion and a couple of peppers, or as loaded as i possibly can, with some yellow squash and tomato added into the mix. this recipe uses absolutely no oil, but everything sautes up just fine with water and vegetable juices. it can also be made without cheese, for an easy vegan meal.
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chees[z]eball [18 Jan 2006|01:13pm]

Hey folks! I've got a recipe request. Does anyone have a recipe for a vegan cheeseball? They make a really amazing one at a local vegan restaurant and I want to attempt to duplicate it. I imagine the recipe would involve extra-firm tofu and nutritional yeast... but that's all I've got so far.

I recently made a non-vegan cheeseball, which is good, but high in fat and not super nutritious. That said, I'd rather bring that to a party so there's a delicious non-sugary treat to eat. For me, it's more important to avoid sugar than to avoid fat.

I think the recipe for this decidedly non-vegan cheeseball falls slightly outside the scope of this community, but it is delightfully kitschy and really damn tasty so I'll put it under here so you can take a look if you want.Collapse )
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Baked Cod Casserole [14 Jan 2006|08:08pm]


This was dinner last Wednesday.   SO GOOD.  From the February/March issue of Eating Well.

Baked Cod Casserole
2 tbsp extra-virgin olive oil
2 medium onions, very thinkly sliced (I used one big one and it worked fine)
1 c dry white whine
1 1/4 lbs. cod, cut into 4 pieces
2 tsp chopped fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 1/2 c finely chopped whole-wheat bread (about 2 slices)
1/2 tsp paprika
1/2 tsp garlic powder (I used a whole clove of fresh garlic; I don't use garlic powder and didn't have any in the house)
1 c finely shredded Gruyere cheese

  1. Preheat oven to 400 F.
  2. Heat 1 tbsp oil in large ovenproof skillet over medium heat.  Add onions and cook, stirring often, until just starting to soften, 5 - 7 minutes.  Add wine, increase heat to high and cook, stirring often, until wine is slightly reduced (2 - 4 minutes).
  3. Place cod on the onions and sprinkle with thyme, salt and pepper.  Cover the pan tightly with foil; transfer to the oven and back for 12 minutes.
  4. Toss the bread with the remaining 1 tbsp oil, paprika and garlic.  Spread the bread mixture over the fish and top with cheese.  Bake, uncovered, until the fish is opaque in the center - about 10 minutes more.

Per serving: 328 calories; 13 g fat (4 sat., 7 mono); 69 mg cholesterol; 16 g carbs; 29 g protein; 414 mg sodium




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