Healthy Baked Sweet Potato Recipe

Ingredients

1 sweet potato
4 small carrots
1 zucchini
1 onion
2 cloves garlic
2 tsp tahini
1 tsp lemon juice concentrate plus 1 1/2 Tbsp water, or 2 Tbsp fresh citrus juice (lemon, lime, orange, grapefruit)
1/4 tsp ground ginger
1/4 tsp cinnamon
pinch cayenne

Directions

Pierce holes in the sweet potato with a knife or fork, and put it in the oven at 300-350F for 10 minutes.

Next, pierce holes in the carrots, zucchini and onion, and put them in the oven as well for another 20-40 minutes, or until the sweet potato is fully soft. The cooking time will depend on the size of your sweet potato. Add the garlic in the last 10 minutes.

Make the dressing while the vegetables are cooking by mixing the tahini, juice and spices together.

Once the vegetables are soft, take them out of the oven. Peel the sweet potato, onion and garlic. Chop all of the vegetables and toss them together or arrange them on plates. Drizzle or toss the sauce to serve.

Ooooh, I have a full tummy. This was good. The dressing was pretty unique. I think this lady likes putting lemon in a lot more things than I typically do, but it was good. 2 years ago

Lemon Almond Cookies

Ingredients:

1/4 cup coconut oil
1/4 cup maple syrup
lemon zest
1-2 tsp lemon juice

3/4 cup brown rice flour
1/2 cup ground almonds
1/4 cup chopped almonds
pinch of salt

Directions:

Mix together wet and dry ingredients separately, then combine.

Place on cookie sheet, bake at 350 degrees for 15-20 minutes.

I was feeling like some comfort food, so these were a pretty healthy twist on the everyday cookie. The coconut oil gave it a really nice flavor. They turned out kind of like a crumbly shortbread. I ate mine with some apple chai tea. 2 years ago

Chili Mac

Ingredients:

2 cups elbow macaroni
1 onion, chopped
1 15-ounce can tomato sauce
1 1/2 cups water
4 teaspoons mild chili powder^
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens*
salt and pepper, to taste

Directions:

Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.

^This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.

*If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.

Yum! Pretty easy to make and very good to eat. I was wanting something a little more filling, so this hit the spot. 2 years ago

Roasted Root Vegetables

Orange Glaze:

1 orange, zested and juiced
1 Tbsp olive oil
1 Tbsp tamari
1 inch ginger, grated & juiced
½ tsp cinnamon
½ tsp nutmeg
½ tsp paprika

Veggies:

3 large beets, peeled and sliced
4 large carrots, sliced
2 large parsnips, sliced

Directions:

Start by mixing the sauce ingredients together and setting them aside to let the flavors combine.

Once the vegetables have been sliced, put them in a baking dish, pour the sauce over them and put them, uncovered, in an oven at 350 degrees F. Roast them until they are soft, which will take about 45 min. Stir them every 15 min. or so to keep them moistened with the sauce.

Oddly enough, the parsnips turned out the best. They don’t have the biggest flavor punch on their own so they soaked up that orange and soy glaze really nicely. Yum. May have over cooked them a tad. 2 years ago

Ingredients:

1 small head of broccoli, chopped
pinch sea salt
1 tsp olive oil
1 onion, sliced
2 cloves garlic, minced
2 sunburst zucchini, chopped
1 yellow pepper, chopped
pinch sea salt
pinch black pepper
pinch nutmeg
1 package tempeh, cubed

Directions:

Start by getting the broccoli ready to steam – or if you prefer, you can leave it raw and simply toss it with the tempeh at the end. To steam, get a pot of water boiling while you chop up the broccoli. Sprinkle a pinch of salt over the broccoli, mixing it in with your hands. Place the broccoli in a steaming basket and put it over the pot of boiling water. Allow it to steam until it softens to your preference. I like it at about 15-20 minutes.

While the broccoli steams, make your sauce by sauteeing the onion, then the garlic, with the olive oil. Saute the zucchini next, allowing it to soften, then add the yellow pepper briefly. Take the vegetables from the pan into a blender or food processor. Add enough water (or rice/almond milk for a creamier sauce) to come halfway up the vegetables and blend until smooth. Add more liquid if you need to, but the less you add the thicker the sauce. Add some sprouts to the sauce if you want to increase the nutritional punch! Once you have the consistency you like, add seasonings to taste.

Toss the tempeh and broccoli together, and mix the sauce in with them or serve it poured over top. Fresh greens are an excellent addition to this dish.

Found here.

I actually didn’t have all the ingredients I needed, so I switched out the zucchini for potato, the yellow pepper for a red pepper, and then used the smoked (bacon-like) tempeh I had in the fridge instead of regular. The additions were really yummy though. 2 years ago

Kale Chips

Ingredients:

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

These disappeared almost faster than I could photograph them. I definitely encourage you to try them, they’re fast and extremely good. They crunch just like potato chips, but they have a wonderful flavor. 2 years ago

Garlic Herb Sauce Recipe

Ingredients:

1 can white beans (navy, cannellini, great northern, etc)
2 cloves garlic
1 tsp lemon juice
2 Tbsp unrefined oil (olive or untoasted sesame)
2 Tbsp dried herbs (mix of basil, oregano, chives, or whatever herbs you like)
1 Tbsp nutritional yeast
salt, to taste
1/2 head of cauliflower

Directions:

Put the beans, garlic, lemon juice, oil, herbs and nutritional yeast in a food processor (best) or blender (will work ok) with about half a cup of water. Process/blend until smooth, adding water as necessary for the right consistency. For a dip, use less water; for a sauce, use more water. Once you have the consistency you want, add salt to your taste.

Use the sauce over chopped cauliflower, either raw or lightly steamed. To steam, put the cauliflower in a steaming basket over a small amount of boiling water for about 20 minutes.

My mom hates beans, but I got her to eat this. I was kind of blown away AGAIN by how well it worked. The nutritional yeast really does add kind of a cheesy texture and a nice flavor. I can’t wait to try a curry variation. 2 years ago

Vegan French Toast

Ingredients:

1 banana
1 cup of coconut milk
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 1/2 teaspoons of arrowroot powder (or just flour)
1 tablespoon or so of water
cooking oil
bread

Directions:

Mash up the banana in a large bowl until there are no lumps. Mix in the coconut milk, then the vanilla, cinnamon and nutmeg.

Separately, mix the arrowroot powder with a little water until it dissolves completely. Mix this into the coconut/banana mixture to help it stick to the bread.

Heat a little cooking oil in a pan at about medium. Coat each side of the bread with the mixture, then let each side cook for about 7 minutes, or until the side is golden. Flip, repeat.

This tastes even better than actual french toast because the sugars in the banana and coconut caramelized on the outside and left the bread inside warm and soft. Easy and yummy. I found this recipe at Healthy Eating Starts Here, but I think this one is just a video you get if you request it specifically, so I wrote out all the steps she took for you to try. Still, there are lots of neat ideas at the site on how to cook without dairy and eggs, so check it out if you’re curious. 2 years ago

Ingredients:

1 cup dry quinoa, red or white (if starting with cooked quinoa, use 2 cups)
2 cups water, optional
4 tablespoons oil (I use peanut oil)
1/2 onion, chopped
4 medium cloves garlic, minced or crushed
3 to 4 tablespoons dillweed, dry or fresh
salt and pepper, to taste

Directions:

1. If using dry quinoa: combine quinoa with water in small pot (I used stainless steel) and bring to a boil. Let cook until the water has all been absorbed, or the kernels are tender (if there’s still water, drain through a strainer).

2. Heat oil in a skillet over medium-high heat. Add onion and cook for 3 to 4 minutes. Add garlic and cook for 4 more minutes. Add dillweed.

3. Add cooked quinoa to pan and stir everything thoroughly. Add salt and pepper. Serve.

I replaced one of those cups of water with vegetable broth.

I definitely need to learn how to cook quinoa properly. This was the first time I’ve had it, so I’m not even sure if it LOOKS right, lol. It wasn’t “fluffy” like the box said, so I think I added too much water.

Tasted good. Ate it with cucumbers and roasted red pepper hummus. 2 years ago

CREAMLESS POTATO LEEK SOUP

4 Medium Yukon Gold Potatoes, peeled and diced
2 Large Leeks, light green and white parts
2 Tablespoon Olive Oil
3 Tablespoons Dry White Wine
4 Sprigs Fresh Thyme, 1 teaspoon dried
1/2 Sprig Fresh Rosemary, finely minced, about 1/2 teaspoon
2 Bay Leaves
6 Cups Vegetable Stock or Water
1 teaspoon Salt, or to taste
1/4 teaspoon Freshly Ground Black Pepper or to taste
1 Cup Unflavoured Soy Milk

-Rinse the leeks well then thinly slice.
-Peel and dice the potatoes.
-In a large stockpot, heat the oil over a medium-high flame.
-Add the leeks to the oil and sweat until they are softened, about 3-5 minutes.
-Pour over the wine and sauté for an additional minute.
-Add the potatoes and stir well to prevent sticking.
-Add the stock, salt, bay leaves, rosemary and thyme.
-Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.
-Add the pepper and remove the bay leaves and thyme stems.
-Then blend with a hand immersion blender or a food processor until smooth.
-Once slightly cooled, stir in the soy milk.
-Adjust salt and pepper, if necessary.
-Garnish with truffle oil, chives, smoked gouda or toasted garlic… you name the taste.

I added chives to mine. Pretty good. Also added sweet peas because it was looking a little too yellow for my tastes.

OH, and I obviously didn’t blend mine! lol 2 years ago

Ani Phyo is my raw food hero. I don’t think I’ve made anything in her cookbook that I’ve disliked so far. This was no exception, very, very good.

Asian Scramble

Ingredients

-2 cups shiitake mushrooms
-1/4 cup Nama Shoyu or 3 tablespoons Bragg Liguid Aminos (Nama Shoyu is just raw soy sauce)
-3 tablespoons extra virgin olive oil
-2 tablespoons black or tan sesame seeds
-1/4 cup chopped scallions
-1 batch love-the-chick pate (blend 2 cups of almonds, 1 cup sunflower seeds, 1/2 teaspoon sea salt, 2 teaspoons turmeric in a food processor until it becomes a powder. Blend in one cup of water. Voila.)
-8 baby bok choy leaves

Directions

-Wipe mushrooms clean with a damp cloth, then slice.
-Mix mushrooms, Nama Shoyu, and oil. Set aside to allow mushrooms to marinate for 5 minutes, then squeeze off excess liquid.
-Mix marinated mushrooms, sesame seeds, scallions, and a batch of love-the-chicks pate in a large bowl.
-To serve, scoop Asian Scramble onto a bed of two baby bok choy leaves per serving.

Keeps for two days in the fridge. 3 years ago

(upside-down apple tart)

This was a very simple recipe… I didn’t do the flip at the end, because I don’t like soggy crisp, but it was very good.

A loose recipe (sorry, just learned from watching someone make it):

Ingredients
-1 part butter, 1 part sugar (I used about 1/3 cup of each, eye-balling it)
-2 apples, sliced
-sprinkle of cinnamon and nutmeg
-one sheet of puff pastry

Directions
Melt the butter and sugar in an oven-safe pan over medium-high heat until it caramelizes slightly. Add sliced apples and cook until soft, stirring… (don’t cook completely through, they’ll finish cooking in the oven.)

Now sprinkle the top with a bit of cinnamon and nutmeg.

Add a layer of pre-made, frozen puff pastry, covering the pan. Slip into the oven at 400 degrees and cook for around 15-20 minutes.

Take out of the oven, and flip onto a plate, upside down. Serve with ice cream.

Simple and good. 3 years ago

This is the first recipe that I’ve put together myself, so I’m really happy with it. Had to make it twice to get it right, but it tasted very good.

Ingredients:

1 cup uncooked rice
5 oz sliced shiitake mushrooms
1 carrot, chopped
half a small onion
1 tablespoon of vegetable or peanut oil
2 to 3 tablespoons of soy sauce, or to taste
1 teaspoon of sugar
1/8 teaspoon cayenne pepper
white pepper, to taste.

(works best with day-old rice… I just let it sit in the fridge overnight)

Directions:

Add oil to the pan, bring to medium-heat and saute the onions until translucent- about 3 minutes.
Add carrots and mushrooms, stir often until cooked through- a few more minutes.
Add cold rice, mix completely.
Add soy sauce, sugar, and both peppers, and continue to fry rice until blended well.

Serve.

Mmm, just the right spice. 3 years ago

Caramelized Sweet Potato & Butternut Squash Quesadillas with Pumpkin-Yogurt Dip

Ingredients:

-cubed peeled butternut squash and sweet potato
-extra virgin olive oil
-Kosher salt
-whole wheat tortillas
-goat cheese, at room temperature for easier spreading
-2% plain greek yogurt
-pumpkin puree
-pumpkin butter
-ground cinnamon

Directions:

Preheat oven to 400 F. Toss the squash and potato cubes with a drizzle of olive oil and a sprinkling of salt. Roast for 40 minutes, or until caramelized, stirring once mid-way through. Let cool slightly.

Spread the softened goat cheese onto the entire surface of the tortilla(s), and top 1/2 of the tortilla(s) with the caramelized vegetables.

Close the tortilla(s) like a book, and cook over medium-high heat (in a skillet or an indoor grill) for 2-3 minutes per side.

Meanwhile, combine the greek yogurt, pumpkin puree, pumpkin butter, and cinnamon in a small bowl.

Cut each quesadilla into three wedges, and serve with the pumpkin-yogurt dip.

These were nearly as good as they sound, but the goat cheese was way too rich for me. I’ll either use less next time, or trying a different kind.

Otherwise… YUM. 3 years ago

Ingredients:

1 cup warm (not hot) water (the general rule for this is that if the water is too hot for your hands, it’s too hot for the yeast and will kill it)
2 tsp active dry yeast

1/4 cup honey
1 tsp salt
3 tbsp vegetable oil
I egg (room temperature)

1 1/2 cups whole wheat flour
2 cups (or as needed) all-purpose flour

Method:

Combine the warm water and yeast in a large bowl. Allow to rest for 5 minutes, until the yeast is softened. Add the honey, salt, and oil and mix well. Add the whole wheat flour and stir to moisten, add the egg and beat with a whisk until well mixed. Stir in as much of the white flour as you can mix in with a spoon. Turn dough out onto a floured surface and knead in enough flour to make a moderately stiff dough that is smooth and elastic (it should not stick to your hands in clumps but shouldn’t be bone dry, either).

Place dough in a lightly oiled bowl and turn once to coat. Make sure there is enough room in the bowl for your dough to expand to double. Cover and allow about 1 hour 15 minutes for your dough to rise. Punch dough down and let rest for a minute, then shape into a loaf. Place in a sprayed loaf pan (about 9×4 inches) and cover again. Let rise for about an hour or until double. Pop into a 375F oven for 30-35 minutes.

My bread didn’t rise, perhaps because I switched wheat flour for bread flour, or perhaps because I didn’t knead it correctly. I’m not sure! But it tasted good as a flat bread anyway.

I HAVE MARVELOUS COOKING NEWS. I’m the proud owner of a food processor, which means the recipes I want to try have doubled. Can’t wait to have more time to cook. 3 years ago

Ingredients:

2-3 frozen bananas

Equipment:

Food processor

Directions:

1. The morning of (or the evening before) making this recipe, slice up your 2 – 3 bananas, and then place them into a freezer bag or Tupperware container. Put them into the freezer until they are nice and frozen.

2. When the bananas are frozen, remove them from the freezer and place them into the food processor. Then turn the processor on and let it run for about five minutes, stopping every now and then to scrape it down. The bananas should get increasingly light, fluffy, and smooth. By the time you’re done, they’ll resemble a creamy bowl of soft serve.

3. Scoop them into a bowl and marvel your friends with this delicious, healthy, raw dessert.

BONUS: If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder. Drizzle it on top of the frozen bananas, and voila.

Unfortunately, I don’t have a food processor yet, so my bananas didn’t really ‘fluff’, lol… I think I killed the blender. Might be time to shop for one.

However, it was still very good. Very banana-y, and definitely on its way to a good ice cream texture! 3 years ago

This was an absolutely perfect drink… found in Ani’s Raw Food Kitchen book, by Ani Phyo. YUM.

Mango Lassi

3 cups of water
2 mangoes, peeled, seeded and cubed
1/4 cup almonds
1/2 cup pitted dates
1 vanilla bean (or 1 tablespoon of vanilla extract)

Blend 1 cup of water with mangoes, almonds, dates, and the vanilla bean until smooth. Add the remaining water, blend until smooth.

Keeps in the fridge for 3 days. 3 years ago

Ingredients

For the broth

4 cups chicken or beef broth
4 cups water
2 thin slices peeled ginger
2 whole pieces star anise
1 small 1/2-inch section cinnamon stick
1/4 shallot, thinly sliced
2 tablespoons low-sodium soy sauce, plus extra for serving
1/8 teaspoon pepper

For the garnish

8 ounces dried Asian rice noodles
1/2 pound boneless beef sirloin or London broil, trimmed of any fat, frozen
1 small head romaine lettuce, shredded, or 2 cups shredded Savoy cabbage
1 rounded cup bean sprouts
1 red or green bell pepper, seeded, stemmed and thinly sliced
3 scallions, minced
1/2 cup thinly sliced radish
1 cup fresh cilantro sprigs
1/2 jalapeño pepper, seeded, stemmed and minced
1/2 cup fresh basil leaves
1/4 cup fresh mint leaves
Salt
2 tablespoons peanuts, chopped
Lime wedges, for garnish
Toasted sesame oil, for serving
Hoisin sauce, for serving

Directions

1. For the cooking liquid, in a large saucepan, bring the broth, water, ginger, star anise, cinnamon and shallot to a boil. Reduce heat to very low, partially cover, and simmer 15 minutes; remove spices with a slotted spoon. Add soy sauce and pepper; set aside.

2. Meanwhile, in a large bowl, soak noodles in cold water to cover until softened and pliable, 30 minutes. Bring a large pot of salted water to a boil.

3. With a very sharp knife, cut uncooked beef across the grain into very thin slices; arrange on a serving plate and refrigerate until ready to serve. Arrange all of the other vegetables, herbs, chopped peanuts and lime wedges on a second, large platter.

4. Drain noodles in a colander. Add to boiling water and cook, stirring, 45 seconds. Drain noodles again.

5. To serve, bring broth to a boil. Divide steak slices between 4 large serving bowls. Ladle broth over noodles. Add noodles, vegetables and herbs to each bowl. Diners can season their soup with lime wedges, salt, soy sauce, sesame oil, and/or hoisin sauce, as they like.

I obviously did not add the meat, and used vegetable broth instead… it was good. I ended up adding whatever I had on hand as a garnish, which was a lot of hoisin sauce, peanuts, lettuce, basil, and a liiiittle touch of hot sauce, which isn’t on their list, but is usually available in Vietnamese restaurants for pho. Yum. 3 years ago

Risotto with Spring Vegetables

Ingredients

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3-inch thick
4 1/2–5 cups low-sodium chicken or vegetable broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced basil
3/4 teaspoon salt
1 tablespoon unsalted butter
1 1/2 cups short-grain rice (Arborio or Carnaroli)
1/2 cup dry white wine
1/4 teaspoon pepper
2 tablespoons chopped mint, for garnish (optional)

Directions

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.

2. Meanwhile, bring the 5 cups stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice-sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese and 1 tablespoon of the basil; set aside. Put a lid over the stock, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 teaspoon salt and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.

Now, this was amazing. Yes, it took about an hour to make, but it was completely worth it. I’ve made it twice since I took that photo and am already wishing I could have it again tonight. So. Good.

Also a lower calorie, lower fat version of risotto. 3 years ago

Quick and Spicy Tomato Soup

Ingredients

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans chicken broth (I used vegetable broth)
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Pretty good… I liked the spicy version, and the marinara base was very unique. Next time I’ll have to make it without the beans, because no one else in the house likes them.

I burned the grilled cheese with tomato a little bit, but they were still yummy. 3 years ago

So good!

Also, they’re a better-for-you version of french fries.

Sweet Potato Fries

Ingredients

2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime

Directions

1.preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.

4. Squeeze lime juice over the fries and serve.

Try them! You won’t be disappointed… 4 years ago

Ingredients

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

Directions

1. Preheat the oven to 375 degrees.

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.

4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.

I realized a little too late that I’m not a lasagna fan. I’ve only had it once or twice before, but I think there’s just way too much pasta in it for me, so it hurts my stomach. I did love all of that mushroom and spinach though, so maybe a one layer lasagna would be better than three layers? I might have overcooked it a little too. Oops. 4 years ago

(I’m really behind on this goal… I’ll try to catch up soon—I have about half a dozen dishes to share.)

Crepes

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

-Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

-Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

I made the savory kind, added chives to the batter and folded it over some gouda cheese and some spinach wilted with garlic.

It was very good, but I really can’t get down how to flip the crepe, so most of them were broken. My “non-stick” pans are a little too worn to be truly non-stick.

A photo was taken, but like I said, they weren’t too pretty, so I probably shouldn’t share it. 4 years ago

Now, this is a much more traditional version of congee and tasted magical. Very, very good. Can’t stop eating the stuff. (Congee is a Chinese type of porridge, by the way). I used the leftover rice from the sweet congee, but I’m adding the alternative rice recipe here to save and try later.

Serves 8 to 10.

Ingredients

Congee:
1 1/2 cups long-grain white rice
1 1/4 teaspoons salt
10 cups water or vegetable stock

Savory sauce:
2 teaspoons peanut oil
6 garlic cloves, minced or pressed
1 1/2 cups scallions, thinly sliced
1/2 cup soy sauce (I actually used 1/4 cup soy, 1/4 cup water, because soy sauce is a little strong to me…)
3 tablespoons mirin (this is an asian cooking wine)
1/2 cup minced fresh cilantro
1/4 teaspoon ground black pepper or to taste

1 cup dry-roasted, unsalted peanuts, whole or crushed.

Directions:

1. Rinse the rice well in cool water.
2. Combine the rice, salt and the water or stock in a large pot, cover and bring to a boil- about 15 minutes. Once it boils, partially uncover to prevent boiling over, lower the heat to medium-low and cook for 20-25 minutes. Remove from heat, cover, and let stand for 50-60 minutes until thickened to a chewy porridge.
3. When congee is almost ready, make the savory sauce. Heat the oil in a saucepan on medium-high heat.
4. Stir in and saute the garlic and scallions for 4 minutes, until the garlic is golden.
5. Add the soy sauce and mirin and continue to cook another 1 to 2 minutes.
6. Mix in the cilantro and pepper, then spoon the sauce onto the congee. Top with roasted peanuts.

YUM! 4 years ago

From a Moosewood cookbook.

I don’t know what I did wrong, but this actually turned out very badly—the rice porridge part was great, but I must have messed up the spice ratios, because I couldn’t stomach the apple/pear sauce. I’m putting the recipe here anyway since I did try it, and might try again someday to get it RIGHT. I felt really bad for wasting all of that fruit, lemme tell ya…

Serves 8 to 10

Ingredients:

Congee:
1 1/2 cups Arborio rice
1 1/4 teaspoons salt
12 cups water

Sweet Sauce:
5 apples, peeled, cored, and diced into 1/2-inch pieces
5 Bosc pears, peeled, cored and diced into 1/2-inch pieces
2 cups water
2 tablespoons ground cinnamon
2-3 tablespoons brown sugar, packed
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon allspice

Directions:

1. Rinse rice well in cool water.
2. Combine rice, salt and water in a large pot and bring to a boil, uncovered. When it boils, cover the pot, reduce heat to low and simmer for about an house, stirring occasionally, until thickened to a smooth porridge.
3. When congee is almost ready, combine the apple, pears and water in a medium saucepan, cover and bring to a boil.
4. Add the cinnamon, sugar, nutmeg, ginger, and allspice and cook, uncovered, on medium heat for about 15 minutes, stirring occasionally, until the fruit softens and makes a thick sauce.
5. Spoon about 1/4 cup of the sauce on to individual bowls of congee and serve immediately. 4 years ago

I don’t really eat meat substitutes very often because processed soy doesn’t agree with my stomach so I stick to whole foods… once in a while is fine, but otherwise I’m happy with my vegetables. I had some of Morningstar’s faux-steak left over from the lo mein though, and some snow peas left over from a meat version of this that my sister cooked, so decided to try it too. It was really good… the soy sucked up all the spicy flavors nicely and the snow peas were fresh and crunchy. I’d make it again, just not too often.

Asian Beef with Snow Peas

Ingredients:

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips (or a beef substitute, like the Morningstar vegetarian steak strips)
8 ounces snow peas

Directions

1. In a small bowl, combine soy sauce, rice wine, brown sugar and cornstarch. Set aside.

2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Pretty simple! 4 years ago

STOP THE PRESSES! Please disregard the last macaroni and cheese recipe I posted. Although I did end up doctoring up the last one with a pound of broccoli, this one was far superior and flavorful on it’s own. While driving yesterday, The Splendid Table happened to be on the radio, and she described the exact thing I disliked about the first- how heavy it was- and shared a recipe that eliminates this problem by using egg as the binder, instead of flour. That, combined with the other ingrediants, turned out to be so, so good.

You’re just seeing the cracker crust in the photo, but underneath is wonderful.

21st Century Mac and Cheese

Serves 4 and doubles easily.

Ingredients:

1/2 pound (2 cups) raw penne pasta, cooked and drained
1 large egg
1 cup milk
1 small clove garlic
3/4 medium onion, coarsely chopped
1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
5 ounces cream cheese, crumbled
2/3 cup (3 ounces) shredded Gruyere cheese
Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
Generous 1/4 teaspoon sweet Hungarian paprika
3 tablespoons unsalted butter
12 saltines, coarsely crumbled

Directions:

1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked macaroni.

2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into dish, folding into macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.

3. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve. 4 years ago

I’ve never had bread pudding before and honestly, never thought I would like it from the description. But after hollowing out some french bread to make a sandwich, the only thing I could think of to do with the inside bits was to try a bread pudding. I didn’t have as much as this recipe called for, so I had to divide it all by three to figure it out (something that either works or fails in my case). WOW. This stuff was good… especially with vanilla ice cream. Everyone agreed too.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. 4 years ago

This is a recipe I got from Rachel Ray… I don’t usually watch her 30 minute meal show, because she’s very heavy on the meat, which I don’t do… but this one I adapted pretty easy with some morningstar products instead of the pork/chicken combo. I will say that it was way too hot for me! If you don’t like spicy food, cut back at least half of the hot/chili sauce.

Otherwise, very good. Better than take-out.

Ingredients

Sauce:

3 rounded tablespoons hoisin sauce
3 tablespoons dark soy, eyeball it
3 tablespoons water, eyeball it
2 teaspoons hot sauce, eyeball it

Everything Lo Mein:

1 pound spaghetti (I used linguini)
Salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breast cutlets, thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
Black pepper
2 teaspoons ground coriander
2 inch es fresh ginger, chopped or grated
4 cloves garlic, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions

-Mix together sauce ingredients and reserve.

-Bring pasta water to a boil, salt water and cook spaghetti to al dente.

-While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

-Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. 4 years ago

I know scrambled eggs aren’t very complicated, but I have to say that this is the first time I’ve made them where I haven’t overcooked the hell out of everything.

I attempted Gordon Ramsey’s favorite egg breakfast which involves 3 eggs, butter, creme fraiche (I didn’t have this so I used sour cream, a counterpart…), chives, salt, pepper, and finished with olive oil on toasted sour dough bread. Very good, and much fluffier than what I’ve always produced.

He shows you how here:

http://www.youtube.com/watch?v=dU_B3QNu_Ks 4 years ago