healthy

Best Hummus Ever

Submitted by girlbert on Sat, 08/21/2010 - 5:03pm
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Note: 

I've made (and eaten!) a lot of hummus, but this is the best recipe I've tried so far.  I recently came across this version on another favorite blogger's website.  Rebecca Woolf, of Girls Gone Child just started adding her mother's (WWW, or Wendy) vegetarian recipes, in a new section on her website, aptly titled "Eat Well".

I tweaked it a little for my taste by adding the parsley, but it's true to Wendy's version otherwise.

Rebecca's mother also wrote this very interesting and informative article on the hows and whys of cooking/eating vegetarian.  Thought I'd share with my fellow hummus-eaters!

Tools needed: 
food processor
Raw Hummus
Ingredients: 
2 15-oz cans garbanzo beans (chick peas), rinsed and drained
1/2 cup tahini (sesame seed paste)
juice of 2 or 3 lemons
2 cloves garlic (more if you LOVE raw garlic!)
1 tsp salt
2 tsp cumin
Good quality olive oil
2 tsp freshly chopped (or dried) parsley
warm water
Other variations: Add basil, roasted peppers, red onion (my fave!), or cilantro! Experiement until you make your favorite!
Directions: 
  1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
  2. Process until smooth.
  3. Taste and correct seasoning if needed.
  4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
  5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!
Serves: 
4-6

Apple and Mixed Greens Salad

Submitted by girlbert on Thu, 08/19/2010 - 5:12pm
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Note: 

This is currently my favorite summer salad - the combination of flavors and textures is a trip for the taste buds because of the shredded apple!  I created my own version of this salad after seeing apple shredded into a salad at a local restaurant - what a perfect way to incorporate the tart, juicy apple into the greens without have to do all that dicing!

Tools needed: 
cheese grater with large size holes
Time: 
20 minutes
Apple and Mixed Greens Salad
Ingredients: 
1 crisp apple, washed and shredded with cheese grater (I like Gala or Granny Smith)
1/4 cup candied walnuts, chopped
1/8 cup dried cranberries
1 red (any color really!) bell pepper, sliced or julienned
1/2 to 1 cup tomatoes cut into bite size pieces, depending on preference
8-10 cups of your favorite greens (or more!)
1/4 cup shredded Parmesan cheese (or goat or feta are yummy, too)
2-3 tbs good olive oil
1-2 tbs balsamic vinegar
salt and pepper to taste
Make it your own! I've added fresh blueberries, cucumbers, avocado, and quinoa - add whatever you like!
Directions: 
  1. Mix greens, bell pepper and tomatoes in a large bowl.
  2. Drizzle with olive oil, vinegar and toss until coated.
  3. Sprinkle with salt and pepper.  Toss again.
  4. Add in shredded apple, cranberries and cheese, tossing as you go.  Mixing the ingredients thoroughly is key, more flavors in each bite!
  5. Sprinkle with candied walnuts just before serving to keep their crunch! 

*I recently learned, sadly, that Parmesan cheese is not technically vegetarian.  Sorry if this is news to you, but I try to stay honest with my recipe tags, and this recipe is only vegetarian if you use another (vegetarian) type of cheese.

Serves: 
4-6

Tropical Bean Salad

Submitted by girlbert on Fri, 07/30/2010 - 11:36am
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Note: 

It's salsa season, and this is the yummiest, not to mention most beautiful, fruit salsas I've ever tried.  Not too sweet, with just the right amount of juice to substance and fruit to zing ratio - it can be served on it's own as a salad, as part of a taco bar or with chips as a salsa.  This colorful salad is sure to be a crowd pleaser at your next summer potluck or BBQ!

Thanks to Boyfriend's cousins Gary and Margo in Albuquerque for this fantastic recipe!

Tools needed: 
A good knife!
Time: 
20 minutes
Tropical Bean Salad
Ingredients: 
1-2 mangoes, skin removed, chopped
1/2 sweet or red onion (depending on your taste) or 4 green onions, finely chopped
1 red bell pepper, diced
1 can yellow corn or 1 1/2 cups raw fresh corn, cut off cob
1 can black beans
1 tbs fresh lime juice
1/2 teaspoon salt
1/8 tsp pepper
2 tbs cilantro, minced
Directions: 
  1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
  2. Add salt, pepper and cilantro and mix again.
Serves: 
4

Blueberry Mint Smoothie

Submitted by girlbert on Sun, 07/18/2010 - 11:12pm
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Note: 

It's summer (woo-hoo!), and the time is ripe for taking full advantage of what's in season, and making the most of fruity, antioxidant-rich flavor combinations!  This smoothie is a tasty tribute to what's available at the farmer's markets right now.  Now that I've got herbs growing in my garden, I love adding them to my fruit smoothies, and mint makes this one extra-refreshing!

Check out the pineapple-cilantro combination in this previously-featured smoothie recipe.

 

Tools needed: 
blender
Time: 
10 minutes
Blueberry Mint Smoothie
Ingredients: 
1 cup fresh or frozen blueberries
1 orange, peeled and quartered
1 banana, peeled and cut into chunks
1/4 cup milk of choice (I like almond milk!)
1/4 cup of ice (if desired)
1 tbs fresh mint leaves, chopped
Directions: 

Put all ingredients into blender. Blend until smooth. Drink up!

Serves: 
1

Mediterranean Quinoa Salad

Submitted by girlbert on Sat, 07/10/2010 - 9:06pm
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Note: 

This is my own version of a Trader Joe's "sample" recipe.  The original called for couscous, but I like the protein packed-punch of the quinoa instead.  I've been cooking with quinoa a TON these days, great for making ahead of time and keeping in the fridge to throw in with whatever.

Quinoa-Feta Deliciousness!
Ingredients: 
1 cup quinoa
2 cups vegetable broth
1 can garbanzo beans
2 green onions, chopped (white and green parts)
1/2 cup feta cheese
1/2 cup kalmata olives, diced
1/4 - 1/2 cup sesame/tahini/Goddess dressing (pick your favorite brand)
Directions: 
  1. Cook the quinoa in the vegetable broth, according to package directions.
  2. Fluff with a fork, then add beans, onions, cheese and olives.  
  3. Dress and toss lightly.
Serves: 
2-4

Kale Salad

Submitted by girlbert on Sat, 05/15/2010 - 4:25pm
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Note: 

We've been juicing kale for a year now, and I've cooked it in a few soups and dishes, but always thought it was a bit too tough for salad.  Until I tried a friend's kale salad at a BBQ just recently.  The trick is to rub the dressing into the leaves well to soften them.  The sweet bell pepper and smooth avocado mix wonderfully with the crunchy kale leaves.  Like the cole slaw, it maintains its crispness, even after a couple of days in the fridge, so make extra!  And anything goes, my friend added carrots to her version, so be creative!

Time: 
20 minutes
Kale Salad
Ingredients: 
1 head of kale, washed and leaves trimmed into bite-size pieces
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup Bragg's liquid aminos
1 avocado, peeled, pitted and chopped or sliced
1 red (orange or yellow!) sweet bell pepper, chopped into bite-size pieces
1/4 cup pumpkin, sunflower, and/or hemp seeds
salt and pepper to taste
Directions: 
  1. Mix Bragg's liquid aminos, olive oil, lemon juice in a separate bowl.
  2. Put kale leaves in a large bowl.  Pour dressing over, and massage into leaves 1-2 minutes to soften.
  3. Place in serving bowl(s), if not already.  Top with peppers, avocado, and seeds.
Serves: 
4-6

Asian-Style Cole Slaw

Submitted by girlbert on Mon, 05/03/2010 - 5:55pm
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Note: 

My friend Marie made this raw cole slaw for us when we stayed with her and her family in Marin County last fall, and I just loved it.  A lovely, healthy take on the mayonnaise-laden slaws of my youth!  Because the cabbage and carrots stay crunchy for days, I keep this salad made up and at the ready in the fridge for when I need a satisfying snack between meals.

Tools needed: 
big bowl, whisk
Time: 
20 minutes
Asian Cole Slaw
Ingredients: 
1 small head of cabbage, shredded or chopped
1 cup shredded carrots
1/4 cup fresh parsley, chopped
2 tbs sesame seeds, for topping
For the dressing:
1/4 cup sesame oil, untoasted
1 tbs agave syrup
2 tbs rice vinegar
salt and pepper to taste
Directions: 
  1. Mix cabbage, carrots, and parsley together in a large bowl.
  2. Whisk oil, vinegar, and agave together in a small bowl.
  3. Drizzle dressing over veggies and mix in until thoroughly coated.
  4. Serve sprinkled with sesame seeds just prior to serving.
Serves: 
6

Spaghetti Squash with Tomatoes & Olives

Submitted by girlbert on Thu, 04/22/2010 - 9:52pm
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Note: 

A friend introduced me to spaghetti squash just recently and I've been dying to cook it ever since.  I couldn't wait to use it as a pasta substitute in a the right recipe, and here it is!

When cooked the flesh of the spaghetti squash comes out looking just like its namesake, so it makes an excellent grain-free stand-in in any pasta dish!  Have fun!

Tools needed: 
baking sheet
Time: 
45 minutes
Spaghetti Squash
Ingredients: 
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
1/4 cup sliced black olives
2 tablespoons chopped, fresh basil
1/2 cup crumbled goat cheese (or parmesan or cheese substitute for vegan)
Directions: 
  1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile heat oil in a skillet over medium heat.  Saute onion until tender.  Add garlic, and saute for 2-3 minutes.  Stir in the tomatoes and cook only until the tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with the sauteed vegetables, olives and basil.
  5. Scoop servings into serving bowls.  Top with cheese.  Serve warm.
Serves: 
4

Sesame Seared Tuna

Submitted by girlbert on Tue, 04/06/2010 - 5:54pm
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Note: 

When Boyfriend was in Mexico last month, he got to go fishing with some friends for a day just outside of Puerto Vallarta.   Apparently the pros running the boat were really good, and they caught A LOT of fish!  Boyfriend actually caught the biggest fist: a 130-pound yellowfin tuna!  He brought a lot of tuna home, and it's a good thing we LOVE us some tuna! 

The first time he made this, I nearly died and went to heaven, it was so delish!  The key to really good seared tuna is having fresh, sushi grade steaks and it should just melt in your mouth when seared.  We like this particular seasoning, but you could add teryaki to sweeten the flavor a bit, too.  Experiment!  Enjoy!

Tools needed: 
non-stick frying pan
Time: 
20
Sesame-Seared Tuna
Ingredients: 
1 pound of fresh, sushi grade, tuna steaks (about 4 steaks)
2-4 tbs sesame oil
For the seasoning:
4 tbs wasabi powder
2 tbs sesame seeds
1 tsp salt
2 tsp freshly ground pepper
1 fresh lemon
Directions: 
  1. Wash and dry tuna steaks.
  2. Mix dry ingredients thoroughly.  Spread dry ingredients evenly on a plate.  Roll or lay tuna steaks on plate with wasabi/sesame seed mixture until all sides of the fish are coated.
  3. Heat non-stick pan until hot.  Put enough sesame oil in pan to coat it evenly.  Heat until just starting to smoke.  Place tuna steaks in pan.  Cook for 3 minutes on each side.  Add more oil if necessary.  Remove from heat immediately, you want most of the center of the tuna still pink.
  4. Squeeze fresh lemon over fish (if desired), and serve over salad or rice.
Serves: 
4

Vegetarian Borscht

Submitted by girlbert on Sun, 04/04/2010 - 1:17pm
in
Note: 

After discovering that it was Easter weekend, Boyfriend made the comment, "I miss Borscht."  So I'll be making this for him tomorrow.  I can't wait to try this vegetarian take on a traditional Polish recipe it with him!

Tools needed: 
large pot
Time: 
30 minutes
Vegetarian Borscht
Ingredients: 
1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shred
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (use vegan sour cream or omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Directions: 

1. Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color. 2. In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet. 3. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

Serves: 
6-8
Source: 
Blake Royer, Paupered Chef, http://seriouseats.com
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