Ok, so here goes the yo yo again. This time we are inspired by our friends and neighbors. Yes, they are almost 10 years younger than us and hiked the AT. But, alas we are inspired. Vegan they say. Hugh? Vegan really? Well let's just say the Babers and I can barely make it through it week with out falling off of the wagon. So here we go with our take on vegetarian :) Nice compromise.
8 oz dry unsalted shelled sunflower seed
3 tablespoons Veggie Mayo (we tried Nasoya pretty good)
1/2 cup jumbo mixed raisins
1/8 cup diced yellow onions
1/8 cup diced celery
salt and pepper to taste.
Soak the sunflower seeds in water for about 24 hrs. The seeds will split and separate from the skin. They may even begin to sprout. Once they are desired tenderness strain and put into food processor. Chop until meat like texture. Mix sunflowers seeds with the remaining ingredients. We had ours on a vegan multi gran flat bread with lettuce and cucumbers. Yum!
Monday, August 31, 2009
Wednesday, February 11, 2009
Oven Baked Crunchy Califlower
Oven Baked Crunchy Cauliflower
Well my family & friends from the northern region can appreciate this...in the south we fry everything. I mean everything...Snickers, Milky ways, Pickles you name it but never (I repeat never) have I seen fried Cauliflower on the menu. Mind you... the delightful little town I'm from fried cauliflower is served at every food establishment; from The Wounded Minnow to Ray's Drive Inn. So, I'm on a mission. A mission to make fried cauliflower healthy....Here it goes. We love it but let's face it nothing is like fried....A tribute to my family and friends of fried cauliflower land. Have some for me! (extra salt)
One head of cauliflower
1 cup Panko Crumbs
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh grated Swiss cheese
Cracked Sea Salt & Pepper
Slice the head of the cauliflower about 1/4" slices. Lightly spray oil olive on the baking pan or use Pam. Place the cauliflower in a baking pan. Be sure you use a baking pan that allows the bottoms to brown. Drizzle with a few tables spoons of water. (It really doesn't take much to steam the cauliflower). Bake 400 degrees. Check after about 15 minutes and see if the bottoms are Browning a bit if so flip them the best you can. If they are not quite softening up add a couple more tablespoons of water. Continue baking until the cauliflower is at the desired softness. Sprinkle with the cheeses and the panko crumbs then spray again with olive oil or Pam and replace in the oven. The cheese should melt and the panko will brown just a bit. Yum Yum!
Pass me a beer and I feel like I'm home!
Checkout: Cauliflower $2.50, Panko on hand, Cheese $3.00
Well my family & friends from the northern region can appreciate this...in the south we fry everything. I mean everything...Snickers, Milky ways, Pickles you name it but never (I repeat never) have I seen fried Cauliflower on the menu. Mind you... the delightful little town I'm from fried cauliflower is served at every food establishment; from The Wounded Minnow to Ray's Drive Inn. So, I'm on a mission. A mission to make fried cauliflower healthy....Here it goes. We love it but let's face it nothing is like fried....A tribute to my family and friends of fried cauliflower land. Have some for me! (extra salt)
One head of cauliflower
1 cup Panko Crumbs
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh grated Swiss cheese
Cracked Sea Salt & Pepper
Slice the head of the cauliflower about 1/4" slices. Lightly spray oil olive on the baking pan or use Pam. Place the cauliflower in a baking pan. Be sure you use a baking pan that allows the bottoms to brown. Drizzle with a few tables spoons of water. (It really doesn't take much to steam the cauliflower). Bake 400 degrees. Check after about 15 minutes and see if the bottoms are Browning a bit if so flip them the best you can. If they are not quite softening up add a couple more tablespoons of water. Continue baking until the cauliflower is at the desired softness. Sprinkle with the cheeses and the panko crumbs then spray again with olive oil or Pam and replace in the oven. The cheese should melt and the panko will brown just a bit. Yum Yum!
Pass me a beer and I feel like I'm home!
Checkout: Cauliflower $2.50, Panko on hand, Cheese $3.00
Wednesday, February 4, 2009
Hot Spinach & Artichoke Dip
Hot Spinach & Artichoke Dip
I love this one out at parties. However, every recipe I've seen calls for frozen spinach. I don't care for any frozen veggies especially spinach. So here it goes Mandy's version with fresh spinach. Enjoy!
one bag fresh baby spinach (washed & chopped)
jar of artichoke hearts (in oil)
1/2 8oz bag of fresh shredded Parmesan Cheese
1/2 8 oz bag of fresh Swiss Cheese
1/4c. sour cream
3 cloves fresh garlic
1 small yellow onion
Saute in a large non-stick pan (that has a tight fitting lid) chopped garlic and diced onion with a drizzle of olive oil. Stir until the onions turn a bit golden. Add two tablespoons of water and the entire bag of spinach (I took the time to chop the spinach with a large knife before adding it...made a nice difference when dipping). Place the lid on and let steam down. May need to add another table spoon of water but don't over do it with the water. Once the spinach steams down add the sour cream and stir to coat the spinach. Add about 3 diced artichoke hearts stir well. Transfer the spinach mixture to a baking dish and add the cheese to the top wait until bubbly and a bit toasted on top. Serve with sliced french bread or crackers. Yum Yum and healthy too!
Check out: Spinach $3.50, Artichoke Hearts $2,50, Cheese $3.00 Onion $0.25, Garlic on hand, Olive Oil on hand, $10.00
I love this one out at parties. However, every recipe I've seen calls for frozen spinach. I don't care for any frozen veggies especially spinach. So here it goes Mandy's version with fresh spinach. Enjoy!
one bag fresh baby spinach (washed & chopped)
jar of artichoke hearts (in oil)
1/2 8oz bag of fresh shredded Parmesan Cheese
1/2 8 oz bag of fresh Swiss Cheese
1/4c. sour cream
3 cloves fresh garlic
1 small yellow onion
Saute in a large non-stick pan (that has a tight fitting lid) chopped garlic and diced onion with a drizzle of olive oil. Stir until the onions turn a bit golden. Add two tablespoons of water and the entire bag of spinach (I took the time to chop the spinach with a large knife before adding it...made a nice difference when dipping). Place the lid on and let steam down. May need to add another table spoon of water but don't over do it with the water. Once the spinach steams down add the sour cream and stir to coat the spinach. Add about 3 diced artichoke hearts stir well. Transfer the spinach mixture to a baking dish and add the cheese to the top wait until bubbly and a bit toasted on top. Serve with sliced french bread or crackers. Yum Yum and healthy too!
Check out: Spinach $3.50, Artichoke Hearts $2,50, Cheese $3.00 Onion $0.25, Garlic on hand, Olive Oil on hand, $10.00
Monday, January 5, 2009
Spinach Side Dish
1 Bag Fresh Spinach
1 Container 8oz Feta Cheese Crumbles
1 Bag Whole Wheat Boil in Bag Rice
Open bag of spinach and put in a strainer in the sink. Cook rice according to directions. When rice is finished cooking pour pot of rice bag and water over the top of spinach in the strainer and cover with a lid. Let sit a few minutes until the spinach begins to wilt. Toss spinach with rice and feta in the same pot that you cooked the rice in. Viola. (my Babers favorite, Elli loves it too)
Checkout: Spinach $3.00, Feta Cheese $2.00, Whole wheat rice in the boil in bag box $0.50. $5.50 for your side dish. Not bad and great for you!!
Monday, December 22, 2008
Easy Turkey Stroganoff
Ingredient List:
1lb Ground Turkey
1/2 small yellow onion
1 stalk green onion
3 cloves chopped garlic
1 pint reduced fat sour cream
2 cups chicken broth
1/4 cup white cooking wine
3 tablespoons of butter
1 package 8oz of feta cheese crumbles
many shakes of dried parsley (to taste)
a few tablespoons of flour (to thicken)
1 box Ziti noodles
1 bag fresh spinach
a few dashes of cracked sea salt
Saute in a deep frying pan butter, green & yellow onion until semi-clear. Add Turkey and cook until no longer pink. Add chicken broth simmer. Add sour cream, wine, and parsley. Be sure to continually stir. Simmer a bit and add flour until broth thickens to creamy texture. Add Feta, sea salt and spinach. Serve over pasta.
Turkey 1lb $6.00
Feta $2.00
Broth $1.00
Sour Cream $1.00
Other ingredients should be on hand.
My dear friend Dani and I created this one night. She wanted to make a beef stroganoff for my baberoni and I...we had to much beef lately. So together we created this fantastic meal. I enjoyed her cooking STYLE!
1lb Ground Turkey
1/2 small yellow onion
1 stalk green onion
3 cloves chopped garlic
1 pint reduced fat sour cream
2 cups chicken broth
1/4 cup white cooking wine
3 tablespoons of butter
1 package 8oz of feta cheese crumbles
many shakes of dried parsley (to taste)
a few tablespoons of flour (to thicken)
1 box Ziti noodles
1 bag fresh spinach
a few dashes of cracked sea salt
Saute in a deep frying pan butter, green & yellow onion until semi-clear. Add Turkey and cook until no longer pink. Add chicken broth simmer. Add sour cream, wine, and parsley. Be sure to continually stir. Simmer a bit and add flour until broth thickens to creamy texture. Add Feta, sea salt and spinach. Serve over pasta.
Turkey 1lb $6.00
Feta $2.00
Broth $1.00
Sour Cream $1.00
Other ingredients should be on hand.
My dear friend Dani and I created this one night. She wanted to make a beef stroganoff for my baberoni and I...we had to much beef lately. So together we created this fantastic meal. I enjoyed her cooking STYLE!
Friday, August 8, 2008
Pecan Pie by Dani A+
Ingredients:
3 large eggs
1 cup sugar
1/2teaspoon salt
2 tablespoon melted butter
1 cup light corn syrup
1 1/4cup pecans
1 teaspoon vanilla
1 unbaked 9" pie shell
D
irections:
Preheat over to 375 degrees. Beat eggs, vanilla, sugar and salt together. Add butter and syrup; mix in pecans.
bake 40-45 minutes in pie shell.
yummy!
3 large eggs
1 cup sugar
1/2teaspoon salt
2 tablespoon melted butter
1 cup light corn syrup
1 1/4cup pecans
1 teaspoon vanilla
1 unbaked 9" pie shell
D
irections:
Preheat over to 375 degrees. Beat eggs, vanilla, sugar and salt together. Add butter and syrup; mix in pecans.
bake 40-45 minutes in pie shell.
yummy!
Tuesday, July 8, 2008
Panko Crusted Tuna Filets
Panko Crusted Tuna
Tuna Filets (fresh or frozen)
1 orange
Few dash’s of teriyaki or soy sauce
Panko Flakes
Take your frozen tuna filets out of the freezer put them in a plastic container so they can lay flat. Squeeze a fresh orange over top and sprinkle with a few dashes of teriyaki or soy sauce. Put lid put back into fridge. They will be ready to go when you get home from a day’s work.
After several hours the filets should be pretty well thawed if they are still a bit frozen you are ok to continue with the next step.
Sprinkle your cutting board with panko flakes. Take your filets and pat them into the panko. You may have to flip them a few times to really coat them well.
Preheat oven to 350.
Take equal parts butter and olive oil and put into a sauté pan on med heat. Use about one tablespoon of butter and one tablespoon of olive oil per filet. Heat the butter and olive oil until it begins to sizzle add the filets. Let sauté until the edges turn light brown. Flip and repeat on the other side.
Place them on a lightly sprayed baking pan. Place the pan seared filets on the baking sheet and bake until preferred cooking temperature. We like our tune med well they are ready after about 10 minutes.
Tuna Filets $12.00 (for 2)
Orange $.25 (if you have any fresh ginger it would be great to add a little as well)
Panko flakes $2.00 box (panko is a great crusting medium to have on hand; they are similar to potato flakes but much more firm & crunchy. can be found in the oriental/ethnic isle of the grocery)
Olive Oil on hand
Butter on hand
Teriyaki or Soy sauce on hand
PS I have tried this technique with other types of fish and they don't seem to have the same effect. Tuna is worth the expense. Fun & Fancy dining at home!!
Tuna Filets (fresh or frozen)
1 orange
Few dash’s of teriyaki or soy sauce
Panko Flakes
Take your frozen tuna filets out of the freezer put them in a plastic container so they can lay flat. Squeeze a fresh orange over top and sprinkle with a few dashes of teriyaki or soy sauce. Put lid put back into fridge. They will be ready to go when you get home from a day’s work.
After several hours the filets should be pretty well thawed if they are still a bit frozen you are ok to continue with the next step.
Sprinkle your cutting board with panko flakes. Take your filets and pat them into the panko. You may have to flip them a few times to really coat them well.
Preheat oven to 350.
Take equal parts butter and olive oil and put into a sauté pan on med heat. Use about one tablespoon of butter and one tablespoon of olive oil per filet. Heat the butter and olive oil until it begins to sizzle add the filets. Let sauté until the edges turn light brown. Flip and repeat on the other side.
Place them on a lightly sprayed baking pan. Place the pan seared filets on the baking sheet and bake until preferred cooking temperature. We like our tune med well they are ready after about 10 minutes.
Tuna Filets $12.00 (for 2)
Orange $.25 (if you have any fresh ginger it would be great to add a little as well)
Panko flakes $2.00 box (panko is a great crusting medium to have on hand; they are similar to potato flakes but much more firm & crunchy. can be found in the oriental/ethnic isle of the grocery)
Olive Oil on hand
Butter on hand
Teriyaki or Soy sauce on hand
PS I have tried this technique with other types of fish and they don't seem to have the same effect. Tuna is worth the expense. Fun & Fancy dining at home!!
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