Tuesday, October 27, 2009
Mushroom Spinach Enchiladas with Cilantro Cream Sauce, Black Beans, Corn Salad
Enchiladas
I used this recipe for the enchiladas.
Corn Salad
My basil is going mad right now with all the rain, so I used this recipe. For the dressing, I put the basil, oil, vinegar, and salt in a bowl and used the hand blender to emulsify.
Black Beans
In the crockpot.
So, next week, I need to start honking the horn to have you guys come and get your bags out of the car. By the time I cook the meal, get it and Freya in the car, I am exhausted. The up, down, lugging a heavy bag is really hard on this big 'ol pregnant lady. For the next two weeks, please listen for the honk.
Thanks!
Total: $35.00. Not too bad.
Monday, October 26, 2009
Mediterranean Salmon Salad and Buttermilk Potato Salad
We loved this meal - I hope you enjoyed it. We had a sandwich with the salmon but also made lettuce wraps with it - which were super delicious too.
Mediterranean Salmon Salad
from Martha Stewart Living
Sunday, October 25, 2009
Curry Filo Tarts, Garlic Sesame Greens, & Stovetop Rice Pudding
Tuesday, October 20, 2009
Tomato Basil Soup, White Bean Spread, Bread, Salad
Spinach, Apple and Pecan Salad. I caramelized the pecans. Freya called them candy pecans. Um, yep, they are.
White Bean Spread
navy beans
olive oil
rosemary
salt and pepper
Whack it all together until you get the consistency you want. I didn't measure anything. Not helpful. Sorry!
Fresh Bread
I've been experimenting and you guys got Whole Wheat, Flax, Amaranth Bread.
I made enough for 6 meals (4 of us and 2 food trees). Total: $25.68. Huh? Ok, I already had the basil, rosemary, garlic and all the bread ingredients. Wow, this was a cheap meal, folks!
Stir-fry with Brown Rice and Spring Rolls
Tofu and Vegetable Stir Fry
Tofu, cubed (I almost forgot to prep the tofu!)
Chinese 5 spice
Canola oil
Bragg
Broccoli, cut into small florets
Bell peppers, cut into strips
Scallions, sliced
Cilantro
Sesame Seeds
Cube the tofu, cook the liquid out, and brown in a little canola oil. At the end of the browning, add Chinese 5 spice and Bragg to the pan to add flavor. Set aside to add to the stirfry.
Heat canola oil in a wok over meduim high heat and add veggies. Stirfry until turns bright green. Spoon over brown rice and top with tofu, Vietnamese sauce, cilantro, and sesame seeds.
Tangy Vietnamese Sauce
Sirach or Chili Paste, to taste
6 TBSP Bragg
6 TBSP Rice-wine vinegar
3 TBSP Sugar
1 Tsp Ginger
2 Garlic Cloves
1 tsp corn starch
2 TBSP water
Juice of two limes ( at end, once cooked and starch added)
Add chile paste through water in ingredient list above to a pan and stir over medium heat. Once it thickens, add lime juice.
Brown rice
I added some lemon grass to the rice cooker.
Spring Rolls
Rice paper wraps
Rice stick noodles
Tofu, cut into 1/2 in. cakes
Bragg
Garlic
Ginger
Bean sprouts
Mint, remove stems
Cilantro, remove stems
Hoisin sauce
Peanut butter
Quickly marinate the tofu in Bragg, garlic, and ginger. Use a grill pan to grill the tofu cakes. After they cool, cut into strips.
Cook rice stick noodles - be careful not to overcook.
Soak a wrap in hot water until pliable (a few seconds - they will disintegrate if you soak for too long) . Add noodles, herbs, tofu, and bean sprouts.
Wrap into spring roll shape. Repeat.
Serve with sauce of 2/3 Hoisin to 1/3 peanut butter. I added water to thin the sauce further.
Total Cost = $33
Sunday, October 18, 2009
Cajun Macaroni and Red Beans, Roasted Potatoes with Green Beans, spinach salad
Cajun Macaroni and Red Beans
1 bag of whole wheat gemelli pasta
1 28 oz can crushed tomatoes
2 14 oz cans stewed tomatoes
3 tbsp cajun spice (bulk section of CM)
2 onions
4 stalks organic celery
2 organic green (bell) peppers
3 14 oz cans red kidney beans
6 garlic cloves
1 tbsp olive oil
Combine everything but pasta in the obvious way, fold in cooked pasta at the end.
Roasted Potato and Green Bean Salad
(Ethan made this, I believe he doubled the following recipe. We had enough to take to a small potluck, for us for dinner tonight, plus leftovers)
2.75 tbsp butter
4 cloves garlic, minced
2 tsp fresh rosemary
2 pounds organic potatoes (calls for new potatoes, but we just used russset)
1 pound fresh green beans
6 oz blue cheese crumbles
4 oz pecan halves
vinaigrette
4 oz veg oil (he probably used olive)
2 oz vinegar
1 clove garlic, minced
1 tsp chopped fresh basil
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp dijon mustard
Preheat oven to 350. Melt butter and in a small bowl, combine with garlic, rosemary, salt, and pepper. Coat potatoes with butter mixture, roast for 45 min. Cool them in fridge.
Meanwhile, steam green beans, put them in ice bath. Combine all with vinaigrette in bowl.
Spinach salad with vinaigrette
straightforward.
Saturday, October 17, 2009
Spaghetti w/ tomato sauce, Pickled Vegetables, & Whole Wheat Rosemary Baguettes
Thursday, October 15, 2009
Mac and Cheese, Raw veggies with Cheese Dip, Applesauce
Mac and Cheese
1 box whole wheat elbow noodles
3 TBL. butter
3 TBL. flour
2 cups milk
salt, pepper
3 cups or so grated cheddar cheese
1/2 cup parmesan cheese
1/4 cup bread crumbs
Boil noodles until they need about 1 -2 more minutes. Drain. In sauce pan, melt butter, add flour and whisk. Let the flour mixture turn brown. Slowly whisk in milk. Strip while cooking until sauce is thick. Stir in cheddar cheese until melted. Pour over pasta, add parm, salt, pepper, stir. Pour into 8 by 8 buttered pan. Press bread crumbs on top. Bake at 400 degrees for 15 - 20 minutes.
Raw Veg and Cheese Dip
Raw veg
Dip:
In food processor, whack together:
1 cup cottage cheese
1/4 cup cream cheese
parsley
herb/spice blend
salt, pepper
Total for four meals: $32.50
Edit:
While some of you might strip down naked while cooking, it really should read "Stir until sauce is thick." Stripping might work, though!
Tuesday, October 13, 2009
Italian Lentil and Vegetable Soup, Pumpkin Muffins, Fruit
7 cups water (vegetable broth)
1 1/2 cups french green lentils, picked over and rinsed
1 large onion, chopped
4 cloves garlic, pressed
2 cups chopped cabbage
2 cups Italian green beans, trimmed and cut into 1 1/2-inch pieces
2 ribs celery, sliced
2 medium red potatoes, cut into 1-inch chunks
2 carrots, thickly sliced
2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary
freshly ground black pepper to taste
2 14-ounce cans diced tomatoes
1/4 cup (packed) chopped basil (or 2 teaspoons dried)*
salt to taste
1 tablespoon balsamic vinegar
parsley for garnish (optional)
Put all of the first set of ingredients, water through black pepper, into a large soup pot. Cook, covered, for about 35-45 minutes, until lentils and potatoes are tender. Add water as needed during cooking to keep soup from becoming dry.
Add the tomatoes, basil, and salt and cook for at least 10 more minutes. Just before serving, add the balsamic vinegar and serve, garnished with parsley (optional).
SOURCE: http://blog.fatfreevegan.com/
Pumpkin Muffins
2 eggs
1/3 to 1/2 cup maple syrup
1 1/4 cups mashed cooked pumpkin
1/2 cup oil
1 teaspoon baking soda
1/4 cup plain yogurt or buttermilk
1 3/4 cups plus 2 tablespoons whole wheat or spelt flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup chopped walnuts
Preheat oven to 325 degrees. Oil muffin tins. Beat in pumpkin and oil. Stir baking soda and vanilla into yogurt or buttermilk. Sift flour and spice together. Stir flour mixture and baking soda mixture into pumpkin mixture. Fold in nuts.
Pour batter into muffin tins. Bake about 25 to 30 depending on the muffin size, until tester inserted in center of muffin comes out dry. Cool completely before slicing.
Total Cost = $30
Monday, October 12, 2009
Red Lentil and Carrot Soup with Coconut, Honey wheat bread, and spinach salad with balsamic
Red Lentil and Carrot Soup with Coconut
2 cups red lentils (I used organic)
1 tbsp vegetable oil (I used olive oil)
2 onions, chopped
4 cloves garlic, minced
2 tsp turmeric
2 tsp cumin seeds
1 tsp salt
1/2 tsp cracked black peppercorns
2 thai chilies finely chopped
1 28 oz can tomatoes (I used organic, combo of crushed and diced)
2 large carrots, peeled and cut (I used a few extra)
6 cups veg broth (I only used 12 total, and added water)
1 can (14 oz) coconut milk
Finely chopped cilantro garnish-- but I forgot to add
1. In a skillet, combine onions, cumin seeds, turmeric, and garlic and cook for 1-2 minutes. This stage can be skipped if you are in a hurry
2. Put all ingredients into slow cooker. Low for 8-10 hours, or high for 5 hours. Stir in coconut milk and cook on high for 20-30 min.
You can also make this on the stovetop in about an hour-- red lentils cook very quickly, faster than other lentils.
Spinach salad
er, totally straightforward. Organic baby spinach, grape tomatoes, mushrooms, red pepper, grated parmesan. Dressing was just extra virgin olive oil, prepared mustard, and balsamic vinegar.
Honey wheat bread
pretty obviously store bought. I do have a brand new unleashed breadmaker, that you all may wind up being guinea pigs for, if I can ever get it together to try it out.
I did not do the cost on this, but it had to be pretty cheap, right?
Friday, October 9, 2009
Vegetable Barley Soup, Raw Seed Crackers, & Baked Apples1
Tuesday, October 6, 2009
Lasagna, Salad, Bread
Lasagna recipe made up by me.
Tomato sauce: drained chopped tomatoes, olive oil, garlic, fresh basil. Saute the garlic in olive oil, add tomatoes. Bubble away for an hour or more. Add fresh basil and whip out the immersion blender. Whack it all up.
Tomato Sauce
No Boil noodles
Ricotta cheese
eggs
spinach
mozzarella cheese
Parmesan cheese
Beat an egg in a bowl, add ricotta cheese. Mix well. Stir in spinach, salt and pepper. Layer the lasagna with sauce, noodles, cheese layer, mozzerella, repeat. End with noodles and then sauce. Cover with foil and bake at 350 degrees for 45 minutes. Let stand to set up.
Salad: spinach, strawberries, sunflower seeds
Bread
Again, I cooked for 5 families this week. I love an excuse to see a new baby! Total: $41.04
I knew it was going to be a more expensive meal because of all the cheese, but it's worth it.
Cabbage Rolls, Brown Rice, Roasted Beets, and Roasted Red Pepper Sauce
From Holly and Chris
Moosewood Low-Fat Favorites
1 large head green cabbage
2 medium onions
2 tsps olive oil
3 ½ c. chopped mushrooms
1 cup grated carrots
6 garlic cloves, pressed
¼ tsp dried thyme
½ tsp dried dill
¼ c. minced fresh parsley
1 tbsp fresh lemon juice
2 tbsp soy sauce
1 tbsp miso
12 oz cake tofu, pressed and mashed
1 c. tomato juice
Bring a large pot of water to a boil. Meanwhile, core the green cabbage and finely chop the onions. Carefully plunge the cabbage into the boiling water, cover, and cook for about 5 minutes or until the leaves pull away easily from the head. (Use 2 forks to test the readiness of the cabbage, one to steady the head in the water and the other to try to loosen a test leaf). Set aside 12 leaves to cool while you prepare the filling.
Baked Beets and Shallots
Moosewood Low-Fat Favorites
½ pound shallots, peeled and quartered
1 tbsp vinegar
1 tbsp olive oil
1 tsp salt
¼ tsp ground black pepper
Preheat the oven to 400 degrees. Wash the beets and trim the stems and tails. Peel the shallots. Place the beets and shallots on a large sheet of foil and fold the edges together to seal tightly. Bake for about 1 hour, or until the beets are tender and easily pierced with a knife.
Remove the packet from the oven and set aside to cool. Meanwhile, in a bowl, stir together the vinegar, olive oil, salt, and pepper. When the beets are cool enough to handle, rub them to remoe the skin, then cut them into chunks or wedges. Place the beets and shallots in a serving bowl. Drizzle the dressing over them and toss well.
Roasted Red Pepper Sauce
Moosewood Low-Fat Favorites
Puree 2/3 cup roasted peppers with 1/3 cup buttermilk.
Monday, October 5, 2009
thai pumpkin soup, tempeh "chicken" salad, peanut butter krispy treats
thai pumpkin soup
i referred to the following recipe but made these changes:
add garlic, cinnamon, nutmeg and cilantro
used veggie broth
not as much coconut milk - 2/3 of a can??
thai pumpkin soup recipe
tempeh "chicken" salad
steam tempeh 20 minutes
onion
celery
cilantro
cashews
mandarin oranges
grapes
dressing -
veganaise ~ 1/2 - 2/3 cup
squirt of brown mustard
squirt of braggs
capful of apple cider vinegar
1 T orange marmalade
red pepper flakes
salt
pepper
peanut butter krispy treats
peanut butter krispy treats recipe