| Zucchini Pizza by Lara September 29, 2008 |
boboli pizza crust
boboli pizza sauce
slices of mozzarella
slices of zucchini
kids happily ate up! :D |
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| Typical Salmon dinner by Lara September 28, 2008 |
my usual fare... but this time i attempted risotto. let it be known, my past attempts have ended in a fussy mommie. but this time... not bad. hubb and i ate it... one kid did and the other fussed.
baked salmon
risotto
sauteed zucchini slices
buttered corn kernels
tooooooooob crescents
ice cream with cut up strawberries |
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| Mrs by Claire September 28, 2008 |
| Mince and spaghetti |
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| LOBSTAH! by Lara September 26, 2008 |
my husband's big boss was flying back from maine today. so the trip warranted a 'lobstah run'. mmmmmmm.
we lived in maine for 3 1/2 years. best 3 1/2 years of our lives... we miss it soooooo much.
so night's like tonight are WELL appreciated and much loved. the kids of course thought it was a blast to eat with your hands and play with the legs! :D
big ol MAINE lobsters, baked red potatoes, cole slaw and assorted veggies. can't forget the warm butter and PLENTY of napkins! |
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| Skyline Chili and Graeter's Ice Cream by Monica September 26, 2008 |
If you're from Cincinnati or have been to Cincinnati you know all about my favorite meal! If I was on death row, this is what I'd request!
We went to a University of Cincinnati Alumni event where they shipped in the food from Cincy. We scarfed down chili cheese dogs and 4 ways. A 4 way is spaghetti topped with Skyline Chili, finely shredded cheddar cheese, and white onions.
They were very greedy with the Graeter's so everyone just kept going through the line to get more! I had Black Cherry Chip and Chocolate Chip. Andy had Mocha Chip and Chocolate Chip. Amazing! |
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| veal piccata by Meghan September 26, 2008 |
Pre heat oven 350'
veal cutlets, salt and pepper, breaded lightly in egg and breadcrubs
quickly pan fried
cover w/ lemon and basil
bake for 20-25 minutes
service w/ green veggie and rice of choice |
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| Moroccan Feast at Aziza by Caitlin September 25, 2008 |
Ah, dear Foodie friends, and here is where I get to tell you about Aziza, a Moroccan restaurant with a well-deserved rep, thanks to the award-winning chef and attentive staff.
We went with a prix fixe menu, so 10 ladies shared everything. And, yes, I confess that I transgressed. I ate all my no-nos: Wheat, meat and sugar. And it was lovely. I can’t think of the last time I ate meat, but this was an exceptional indulgence. I will consume little today, to counter the effects, but so what? It was so worth it! (However, please note: Vegetarians can be well accommodated. I simply elected to go with the flow and the crowd last night.)
Here in a nutshell, from their website: “Aziza's menu presents inventive takes on California influenced, Mediterranean & Moroccan dishes, all enhanced with western style service, beverages & desserts – adapted to a fine-dining setting. Organic & locally produced ingredients are prominently featured on the menu that portrays Mourad Lahlou’s unique creations & modern versions of Moroccan classics.” Accurate. And their libationl menu is kicking. You could go back many times and never have the same exotic drink twice, even if you had two or three!
My own drink of choice: “Fez Fizz,” a bubbly, ruby-colored blend of champagne and pomegranate puree, with a thin-thin lemon slice. I don't usually go for champagne (headache-inducing), but this turned out to be elixir of the Goddess.
See our prix fixe extravaganza below (and no, I’ve no photos, but it is a very candlelit atmosphere, and would have been intrusive to snap shots anyway):
Starters:
- Baskets of anise-laden, whole-wheat bread chunks
- Eggplant crispy toast, with hummus (both regular and balsamic-tinged), piped in the shape of roses.
- Goat cheese with Tomato jam, pistachio and argan oil (unsure of what that is)
- Meatball skewers with grapes, jicama & herb vinaigrette
- Marinated squid, on a bed of slaw composed of cabbage, chili, lime & sour leaf
- Bermuda Triangle cheese, served with arugula, sliced figs, & almonds
- Baked cannellini beans, with sheep’s milk feta & za’atar (middle-eastern spices)
Main Courses:
- Basteyya (which is chicken & almond, baked in filo dough, lightly sprinkled with powdered sugar & cinnamon)
- Couscous with turnip, rutabega, cipollina, chickpea & raisin
- Farro, with lamb’s quarter greens & maitake mushrooms
- Huge prawns, bathed in tomato, fennel, celery, currents & capers.
- Lamb shank, with barley, spiced prunes & scallion
- Beef cheeks, with scarlet turnip, heirloom carrot, and onion
Desserts:
- Chocolate tart, with long pepper, sesame parfait & hibiscus
- Goat cheese sorbet, served alongside cinnamon ice cream & chopped peaches
- Yogurt mousse (much like a panna cotta), with figs, streusel & honey
- Black cardamom & almond ice creams, served with a black mint lace
Oh, God…can I go back again tonight? Nothing else will do after that meal. I want to weep if I have to cook anything for myself after that. |
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| Cambell's Chicken and Broccoli Alfredo by Debbie September 25, 2008 |
| It was ok and easy, but I won't be making it again. |
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| quality spaghetti sauce attempt #2 by Chris September 24, 2008 |
OKAY SO THIS time I had all of the ingredients..except one..but more about that later. Used the same recipe as before (see below) but included 7 cloves of fresh garlic instead of 5 ancient cloves, as was the case last time.
With some grease from the burger, I sauteed onion & garlic with all the spices and a blob of honey plus a whole green pepper (cut up of course) and a few carrots and lots of mushrooms. Very vegetabley!
After the garlic was a golden brown..or what looked like golden brown to me..and the onions were totally relaxed, I mixed the whole mess into the burger with a couple cans of tomato sauce and a few cups of water.
Recipe said to let it simmer for an hour but I let it go for several hours until the carrots were tender..
omg, smelled fantastic! It was time to try it out but unfortunately I forgot to buy spaghetti and I didn't feel like walking to the grocery store again so I had to wait a day to try it.
And it's really good...may have went too heavy with the green pepper (will try half next time). Very tasty, unlike any spaghetti sauce I've ever made. Heavenly. Come on over, I've got lots!
SPAGHETTI SAUCE
4 tbsp. oil (from browned meat or olive oil)
2 lb. sausage or ground pork or beef or chicken
5-7 cloves garlic (more if you like it)
1 onion
1 1/2 tsp. oregano
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1/2 c. grated carrots (if you like)
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce (many sm. cans or 2 lg. cans)
1 tsp. honey
Fresh parsley
Brown meat in skillet by tearing meat into small pieces in hot skillet, turning meat to cook all sides. Some oil will separate from meat during frying.
In large pot or skillet used to cook sauce in, pour 4 tablespoons oil from meat. Add spice, onion and minced garlic to the heated oil, then stir in the remaining spices. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).
Clean and chop many fresh mushrooms and add to skillet. Add carrots and chopped bell peppers, occasionally stirring as to saute evenly.
Sprinkle with Parmesan cheese. Add tomato sauce cans (cooked tomatoes) to skillet.
Stir in drained browned meat.
Cover pot and let it simmer for an hour, not boil. Make spaghetti pasta 15 minutes before serving preparing according to directions on package. |
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| September 24th, 2008 by Marcie September 24, 2008 |
| Spaghetti Bolonegese prepared with tomatoes straight from Todd's garden, ceasar salad, and garlic breadsticks. |
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| umm by Heather September 24, 2008 |
| nothing |
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| Butternut Squash Soup (or variation) by Suanne September 23, 2008 |
This is the easiest soup in the world.
Olive oil and a pat of butter into your soup pot on medium-high heat. Peel two or three garlic cloves, mash with the flat of your knife and throw them in. Quarter 2 onions and throw them in. While those are going, peel and dice 2 potatoes. They go in. Add chicken broth to cover, and cover the pot. Peel and seed one butternut squash and dice. Or squash comes pre-peeled and diced in the supermarket, use two packages. Or a peeled and diced carrots or even a bag of frozen baby carrots. Your choice - into the pot and add more chicken broth. Cover and simmer 20 minutes until vegetables can be pierced with a fork.
Dump everything into a bowl and put the pot back on the stove on low. In batches, puree the veggies in the blender or the cuisinart. Back into the soup pot. Add more broth and/or milk until desired consistency. Salt to taste. I like to add paprika.
If you do the carrot version, you can throw a little peeled and chopped ginger in there...
Julie and JP like this soup with a dollop of cottage cheese and chives. I like it with cottage cheese too but I sprinkle it with caraway seeds.
AJ doesn't dig it too much but too bad. |
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| Summer Lovin' with Leftovers by Suanne September 23, 2008 |
Made flank steak on the grill. 7 minutes on a side, sat for 15. Sliced against the grain and served with green beans, tomatoes and cucumbers from the garden. Nothin' but salt. I love my garden. Seriously, is there any greater joy than stepping outside and picking your dinner? And best of all - cold steak for lunch tomorrow.
It was the flank of my wife
Whom I married years ago
At whose side I have lain for over a thousand nights
And all that previous while, she was I, she was I.
--D. H Lawrence, from New Heaven and Earth |
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| Rotisserie Chix and sides by Lara September 23, 2008 |
Rotisserie Chicken from Costco
Chicken Rice-a-roni
Steamed Brussel Sprouts
Steamed Broccoli |
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| Soup and Lentil Cakes by Caitlin September 22, 2008 |
The soup: Butternut Squash
The cakes: Lentil, with Horseradish Sauce
The dessert: Fresh strawberries, while they last.
I want to give credit, where credit is due, and these are both from http://blog.vegcooking.com/, where the recipes are easily found.
Scrumptious! |
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| Rice and Beans with a twist... by Suanne September 22, 2008 |
If you have a box of rice-and-beans mix (like Zatarains), try this: whatever amount of water is called for, substitute a can of coconut milk. I think Zatarains calls for 3 1/4 cups so I use a whole can and fill the rest with water.
Goes awesome with roast chicken OR Jamaican jerk chicken. |
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| Crockpot Roast by Debbie September 22, 2008 |
| Chuck roast and potates |
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| This month's 'Real Simple' mag Recipe by Lara September 21, 2008 |
i read this and thought, 'wow - how nice and lite' http://food.realsimple.com/realsimple/recipefinder .dyn?action=displayRecipe&recipe_id=1840534
i didn't have ravioli, so i subbed this cute letter pasta the kids got at trader joe's... it was okay. NOT filling AT ALL... but lite if you aren't too hungry.
i also added in some thin slices of zucchini, 2 small ones. i love the way zucchini bunches up with it's thinly sliced. |
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| Thai Lime Scallops by Angela September 21, 2008 |
App: Deviled Shrimp
Salad: Caesar
Dinner: Thai Lime Shrimp, sushi rice with cucumbers, carrots and edamame
Dessert: Raspberry Apple Pie |
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| Faux Swedish Meatballs by Lara September 20, 2008 |
i say faux because it isn't traditional swedish meatballs, but similar.
meatballs made with ground beef, finely diced onion, 1 egg, breadcrumbs and parmesan cheese. browned in scant olive oil and add 1 can of cream of mushroom soup. stir in 1/2 to 1 cup milk depending how thick you want it.
i browned up some more sliced onions and mushroom bits and pieces - almost a bit crispy. to that i added ground pepper and a few dashes of Worcestershire sauce. add this to the meatball mixture just before serving.
served over white rice with a spinach side salad. i also bought some popovers that i warmed up in the oven. kids were NOT happy with the meatballs (they prefer spaghetti sauce) but hubb and i have full bellies! :) |
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| dt new facebook newsfeed test by Chris September 19, 2008 |
tonight I had a salmon sandwich (wild pacific red with real mayo and onion on bran bread) with some Welches grape drink. Almost healthy but hey, I'm about as perfect as you are.
At any rate, it was good quick meal - I'm working out a lot now (midlife crisis) and need a lot of protein and carbs throughout the day; trying the 'listen to your body' philosophy and actually I think this is working out 'cause my energy levels are much better at teh gym. hopefully this'll last longer than a week. |
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| Dinner at Caribou Restaurant by Laura September 19, 2008 |
Before Dinner Beverage (aka waiting at the bar for our table): I had a mojito, Greg had a Keith's
Appy: shared - 5 wood-fired oven grilled shrimp with a garam masala spice rub and warm salsa...plus, they always bring to your table a plate of warm hummus with fresh-baked bread (sort of like a very plain foccacia bread)...yum!
Entrees:
ME - Yucatan pork...a grilled berkshire pork tenderloin, brushed with a sweet chili glaze... served with chipotle cheddar risotto & warm salsa cruda.
GREG - Piri piri chicken...a boneless half chicken, brined & wood roasted in a spicy lemon garlic olive oil... served with fresh asparagus & shoe string frites (which are some of the best fries ever!).
We shared a bottle of white wine with dinner too (Henschke, Tilly's Vineyard - semillon).
And For Dessert: we shared a chocolate 'bomb'...a wedge of chocolate 'mousse' with a slice of cake in the middle which was all covered with chocolate ganache. I had decaf coffee to go with it and he had a glass of Macallan, just for fun...lol.
Here's the website to the restaurant:
www.caribourestaurant.com
One of our faves!!! |
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| mushroom-leek soup with brie croutons by Lara September 19, 2008 |
one of the big boss's recipes from the big dinner i wrote about.. more to follow.
Bon Apptit | November 2000 -- Servings: Makes 6 (first-course) servings.
Ingredients
1/4 cup (1/2 stick) butter
3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced ( I added assorted wild mushrooms toowhatever you can getI was able to get chanterelles..yum)
1 Tbs. Cornstarch
4 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
Tsp. Dill
12 1/4-inch-thick slices French-bread baguette
1/2 pound Brie, rind removed, cheese cut into 1/4-inch-thick slices
2 tablespoons chopped fresh chives (I forgot to put these on top, but did have them chopped)
Preparation
Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; saut 8 minutes. Add cornstarch and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and simmer 5 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
Preheat oven to 350F. Place bread slices on baking sheet and top with Brie slices. Bake until light golden, about 10 minutes. Cool.
Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Sprinkle with chives and serve. |
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| Polenta Pie by Monica September 19, 2008 |
| I used polenta for the crust and filled it with beef chorizo, green chiles, chopped tomatoes and onions and topped it with a thin layer of cheddar cheese. |
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| Ready Made Soup from Safeway by Lara September 18, 2008 |
chicken noodle soup -- the 'good kind' from safeway... not canned. but i did have the canned variety at lunch. loads of saltines and a ginger ale to wash those down.
kids had makeshift. crackers and cheese with a few slices of turkey. snap peas and carrots. glass of milk.
no one takes care of mom when she's sick... so i basically threw food at them. |
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| by Barbara September 18, 2008 |
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| Chaat! by Caitlin September 17, 2008 |
We had a late lunch / early dinner at Chaat Cafe. Literally, "chaat" is an Indian word for "snack." However, Chaat, the restaurant, serves full meals as well. We took the assorted appetizer route. It was good, not great, and plentiful---the following was our assortment:
- Bhel Puri---this almost looked like a bowl of mixed puffed cereal, and sort of is! Rice puffs, noodles, potatoes, green chili, onions, cilantro, tossed with tamarind & mint chutney. Looks strange, but quite delicious.
- Samosas---Chickpea flour pastry shells, stuffed with roasted cumin, potatoes, served with garbanzo beans and chutney
- Mixed vegetable Pakoras---the Indian version of tempura. Eggplant, potato, zucchini, onions, cauliflower, dipped in spicy batter and fried...but surprisingly not terribly oily.
- Paneer Pakora---Paneer is cheese, and this soft cheese is put in spicy batter and fried too. I know, it sounds unhealthy and dreadful, but it's not as bad as all that, honestly. It's fairly dry. Served with mint and tamarind chutney.
After this meal, who needs anything else ever, at all? But we indulged, after having had little breakfast, knowing that this would be it for the rest of the day. |
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| Yum Yumms :) by Aliya September 16, 2008 |
| Kraft Dinner ; ) |
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| Artichoke Chicken by Adrienne September 16, 2008 |
| Artichoke Chicken - added mushrooms and served with steamed broccoli |
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| Seafood Chowder and Sourdough by Adrienne September 16, 2008 |
| nice for a change and the kids loved it too! |
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| same ol same ol by Lara September 15, 2008 |
baked salmon
saffron rice
julienned carrots, zucchini and purple onions
crescents out of the tooooob |
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| Bulgogi by Angela September 15, 2008 |
| Bulgogi with pickled carrots, daikon and cucumber salad. Rice vermicelli tossed to toasted sesame seeds, soy and sesame oil. |
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| Olive Garden by Pam September 15, 2008 |
| Tossed salad w/oil&vinegar, breadsticks, grilled chicken w/citrus & apricot sauce, broccoli & asparagus |
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| Pioneer Woman's Lasagna by Brooke September 15, 2008 |
http://thepioneerwoman.com/cooking/2007/06/the_bes t_lasagn/
This is SO YUMMY! It's truly no more difficult to make than any other lasagna. |
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| Chix Shishkabobs with beans and corn by Lara September 14, 2008 |
hubby made dinner... love that man.
he made chicken shishkabobs with the kiddos. purple and white onions and pineapple. doused everything in sesame teriyaki marinade and grilled em up!
fresh corn on the cob and baked beans for sides.
dessert was cream puffs picked out by the kiddos at safeway.
lara: no cooking - no dishes. perfection! :D |
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| super beefy stew 2.0 by Chris September 14, 2008 |
well, for want of some good protein, vitamins, and something easy to make in bulk, I took another stab at a nice stew. I found a recipe somewhere on the 'net that called for several ingredients that I didn't have but many that I did - so - apart from not scraping the goodness off the bottom of the pot after browning the meat, with red wine (I'll try that next time), everything turned out really nice.
I put a lot of garlic in it - a whole head. Some thyme, mixed herbs or whatever, salt, and pepper, with stewing beef plus a sirloin tip steak that I cubed (steak was on sale because of the listeriosis (sp?) scare I think..
SO - browned the meat first, then threw in a couple cups of chopped up onion, celery, carrots, and mushrooms (this almost turned into vegetable soup!), let that goof around in the pot for a while, then added a whole head of minced garlic, let that do its thing then added a lot of water, brought it to a boil, then put it on simmer for about an hour, then threw in a big pile of root vegetables - potatoes, more carrots, turnip..and let that simmer for about another hour.
Just had some, oh it's good. Would have took a picture but my spare camera battery is hiding somewhere (the other one just ran out of power of course).
Looking forward to some nice 'day-after stew' tomorrow. |
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| Lenape Valley Grill by Pam September 14, 2008 |
| Cheese Quesadillas, jalepeno poppers, broccoli/cheddar bites (appetizer), Penne with arugula, tomatoes and garlic & oil, chocolate mousse cheesecake |
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| Roasted brussel sprouts with kielbasa and honey mustard by Angela September 14, 2008 |
Salad of Napa cabbage, frisee and pepitos with honey vinaigrette.
Roasted brussel sprouts, red onions and kielbasa with honey mustard cream sauce. |
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| Meal at the BIG boss's house by Lara September 14, 2008 |
unreal. did not know going in that the boss's wife did catering on the side a few years ago. thought i was going to a 'beer and wine tasting' - had no idea there would be a multiple course meal.
leek and 3 mushroom soup with brie toasts -- absolutely devine. i'll post the recipe as soon as she gives it to me! it was so good we allllll had seconds!
strawberry, walnut, cranberry spinach salad with a blue cheese crumble dressing
sausage sampler with 3 small servings (fresh ground mustard!) with a side of sauerkraut and baked apple slices with onions
choice of pork tenderloin medallions in a honey mustard reduction or cordon bleu with goat cheese served with a fantastic risotto and julliened veggies
cheese sampler with 3 cheeses, pear slices, apple slices and champagne grapes (!!!)
flourless chocolate cake with raspberry sauce and homemade blackberry sorbet
i still am in shock. one of the finest meals i've ever had - let alone at someone's home! there were about 20 of us and it was really a sophisticated affair without being stuffy! i still don't know how she did all that. the commanding office even had his 9 year old serving us and that was just the icing on the cake! |
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| Fried party rice by Nancy September 13, 2008 |
Sauteed some onions in butter, then added a cup of beer, cup of water, a fried rice packet and bring to a boil. Add 2 cups of rice and a can of peas. Simmer 5-10 minutes.
It was ok but not as flavorful as I'd have hoped. Not sure what it needed, maybe different rice. I used 'premium' minute rice which has a weird flavor, that might have been it. Recipe I used called for a cup of chicken broth instead of beer but I got cute, maybe too cute. |
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| Honey Nut Cheerios by David September 12, 2008 |
| Cheerios, milk (soy) in a bowl. Used spoon to aid consumption (intake, not the olde disease). |
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| Peanut Butternut Squash Soup and Yummy Salad by Jenika September 12, 2008 |
| Soup from Cooking Light, and a salad with dried cranberries, apples, toasted pecans and the toasted pecan dressing from Simple Suppers. Plus a crusty loaf of whole wheat bread (did you know if you freeze right when you get it and then put it in the oven when you want to eat, it turns out super crusty and warm and yummy?) |
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| September 11, 2008 |
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| Latkes! by Caitlin September 11, 2008 |
My son requested Potato Pancakes (the "Emeril" recipe), so I'll cave---and grate. Not too much oil!
Fuji Apples Sauteed (apples just picked from my friend's tree)
Green Salad w. Avocado
End-of-season Strawberries (sorry to see them go...) |
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| Peanut Soup by Damien September 11, 2008 |
Peanut Butter
Chopped Tomatoes
Onion
Garlic
Chilli
Boiling Ham
Rice |
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| Lentil Soup by Caitlin September 11, 2008 |
| Lentil soup with broccoli and onions, green salad & fruit salad. Decaf after! |
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| Killer chocolate flourless cake by Rachel September 10, 2008 |
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.
OMG is all I can say...I added about 1/2 cup of sugar to the cake batter -- and quite a bit more of powdered sugar to the glaze -- but I am a bit of a sugar addict...YUM |
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| 9/8 by Brian September 10, 2008 |
Macaroni & Cheese
Green Salad
Multi-Grain Bread
Grapes |
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| 9/6 by Brian September 10, 2008 |
Bean & Meat Chili
Basmati Rice
Green Salad
Watermelon |
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| North African Couscous Paella by Emily September 10, 2008 |
| Another old favorite from Moosewood Cooks at Home. Always make it with shrimp, but I'm interested in trying it with Tofu-Kan. |
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| Pesto-artichoke Pizza by Laura September 9, 2008 |
A Boboli pizza crust smeared with about 1/2 c of pesto,
then topped with a light smattering of cheese (we used aged cheddar, but use what you like...ie: a mozzarella/parmesan blend would be good),
frozen, chopped spinach (thawed),
chopped artichoke hearts,
sliced tomato,
more cheese (husband added more cheddar and a little bit of goat cheese & I added goat cheese with just a little bit of cheddar)
and lastly...some fresh basil.
Bake for about 10 min in a 450 degree oven...mmmmm!
The recipe calls for pine nuts...I looked for them but, sadly, my grocery store was all out. I will make this one again using pine nuts and take a photo for you guys! |
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| Gluten Free Muffins by Rachel September 9, 2008 |
Rachel’s Muffins
½ cup white rice flour
½ cup brown rice flour
½ cup corn starch
½ cup soy margarine
1 ¼ - 2 cups sugar (I usually use 1 cup white and 1 cup brown)
2 eggs
1 ¼ cup mashed pumpkin OR banana
¾ soy or rice milk
2 Tsp Baking Powder
1 tsp cinnamon
¼ tsp nutmeg
Use muffin papers and fill 2/3 full
400 20-25 minutes |
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| Roasted Vegetables with creamed lentils and spinach by Rachel September 9, 2008 |
This was a very simple meal.
I cut potatoes, carrots, bell peppers, onions (LOTS), and sweet potatoes. I drenched them in olive oil and balsamic vinegar -- salted and peppered them -- and baked for about an hour at 450.
The I cooked half a bag of lentils in vegetable broth for about 15 minutes, threw in some frozen spinach, oregano, basil, and salt. Once everything was cooked, I added 1/2 a package of tofu cream cheese.
YUM! The lentils were a creation I have never made before! |
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| Black Bean veggie burger by Jenika September 9, 2008 |
http://allrecipes.com/Recipe/Homemade-Black-Bean-V eggie-Burgers/Detail.aspx
Leftover from a previous night, made some guacamole to put on it. First night we made it with baked sweet potato fries and a salad. Last night with baby carrots.
I want to find more homemade veggie burger recipes. Any suggestions? |
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| Pasta with Creamy Tomato Sauce by Caitlin September 9, 2008 |
Creamy tomato sauce, made with fresh basil and ricotta & parmesan cheeses---
Served over fresh fettucine (mine: rice pasta, gluten-free)
Side: Green salad with vinaigrette
Dessert: Fuji apples from my friend's backyard---just picked! |
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| Chicken, Rice, Broccoli Casserole by Lara September 8, 2008 |
easy peasy...
chicken tenderloins... cheese broccoli campbell's soup, 2 stalks of fresh broccoli, S&P, 1 cup of rice, 2 cups of water. 425 for 45 minutes (give or take) and voila!
i told my son it was a casserole and he said, 'we're eating a castle!?'
;) |
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| Southwestern Falafel and Sweet Potato Salad by Emily September 8, 2008 |
Southwestern Falafel from Cooking Light (Aug. 2005) - Old favorite. I always use chickpeas rather than pintos, and make the patties in the Cuisinart, rather than mashing with a fork. As with all Cooking Light recipes, the seasoning needs to be doubled (at least).
Sweet Potato Salad from Moosewood Cooks at Home - Simple, tasty, healthy salad. No changes needed. |
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| Homemade Semolina Pasta in chick pea soup by Rachel September 8, 2008 |
This is probably the best meal I have had in a really long time. You take 2 cups dried chick peas, soak them overnight. Then cook them for 2-3 hours in water with 2 diced carrots, 2 onion halves (otherwise known as 1 whole onion), 2 stalks celery (I added 4). Don't add salt until the beans are done cooking.
For the pasta, add 1/2 cup semolina flour and 1/2 cup whole wheat flour in a food processor. Swirl to mix flours. Then in a small bowl, mix one egg with a splash of good olive oil. Turn the food processor on and add this egg mixture to the flour. Add 1 TBS of water at a time until the flour mixture forms a ball containing all the dough. Take out, add some flour and knead briefly. Then wrap in plastic wrap and let it rest for 30 minutes.
Divide into quarters and flatten in pasta maker starting at setting 1. Then flour piece before putting back through at level 2. Increase 1 level each time flouring in between. Stop after level 5. Then let the pieces dry for up to 30 minutes before cutting using press (this is important).
Once pasta is dry, cut using machine. Then sprinkle with semolina and let pasta rest.
Next heat olive oil in a skillet (about 1/2 inch). Add garlic (we used shallots). Add about 1/3 of the pasta. Fry it until golden. Then remove fried pasta and place on paper towel.
Add some crushed red pepper (probably about 1 TBS) to remaining oil. Ladle a few scoops of soup into skillet to mix with oil. Then dump the entire skillet into soup pot. Mix well. Add remaining pasta to soup pot. Allow to cook for about 10 minutes or less.
To serve, put soup in bowl, then add a dash of good olive oil, fresh chopped parsley, and fried pasta.
Honestly, one of the most delicious meals I have had in a LONG time. |
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| Caprese sandwiches by Caitlin September 7, 2008 |
I only had the Caprese salad part, since I can't eat wheat...
Sliced mozzarella, thinly-sliced yellow onion, sliced roma tomatoes, basil leaves, all placed on tender Ciabatta bread halves (which had been drizzled with homemade balsamic vinaigrette).
Dessert=strawberries
Beverage=Lime Water |
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| Non Dinner by Lara September 7, 2008 |
glass of ice water, a nutty chewy granola bar and a handful of carrots.
long day. kids had PB&J, dinner of champions. |
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| Tofu & Zucchini Stir Fry by Caitlin September 7, 2008 |
In a blend of olive oil, garlic, shallots and sea salt, I stir-fried sliced tofu cutlets and two kinds of zucchini (yellow & green).
For dessert: tiny, sweet champagne grapes. Each person got a little bunch---because the grapes are so small (time-consuming for individual plucking), we ate the grapes by the row, as one would approach an ear of corn.
Beverage: Peach iced tea |
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| Shrimp Tacos by Lara September 6, 2008 |
late dinner... very good, but not filling in the least.
sauteed shrimp in lime and butter... spread made with mayo, ranch dressing, ol bay seasoning... shredded cabbage and green onions. rolled up in a warmed corn/flour tortilla.
like i said... super tasty... not filling. |
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| 9/5 by Brian September 6, 2008 |
Green Curry with Chicken
Basmati Rice
Watermelon |
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| Sammie Night by Lara September 5, 2008 |
for the kids really... i had a big lunch and am not really hungry.
but for the dinner record - i did prepare sammies for the kids... with baby carrots and blueberrie sides! ;) |
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| Leftovers by Sharyn September 5, 2008 |
Left Over Hamburgers
Left Over pasta with alfredo sauce |
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| by Deniz September 5, 2008 |
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| Alaskan crab fettuccine alfredo by Monica September 4, 2008 |
Alaskan king crab drizzled with salted butter over a creamy fettuccine alfredo sprinkled with parmesean cheese, green onions, and Italian parsley.
I would have rated this VERY unhealthy if I would have made it with heavy cream. Instead, I made it with half and half. Just as good. |
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| Screw up by Lara September 4, 2008 |
yea, so i botched dinner... and totally NOT intentionally, either. ;)
i bought "pork strips for fajitas"... now wouldn't you think those would be cut up strips for a stir fry? yea... so would i. so i tried throwing them in and then cutting them up... but they were awful. chewy and tasteless.
i forgot to buy spanish rice... so i thought i'd throw in some diced bell peppers and onions and maybe a splash or two of enchilada sauce into some regular white rice. eh. not good. could have been... but i was too steamed over the lost pork.
so we bagged up the cut up veggies for the fajitas and called it a night. went out and i had salmon and a twice baked potato. hubb had a strip steak and baked potato.. kids shared a chicken burger. |
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| 9/3 by Brian September 4, 2008 |
Turkey Burgers
Vegetable Bulgar Salad
Peaches in Balsamic Vinegar |
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| 9/1 by Brian September 4, 2008 |
Pork Chops
Grilled Potato Slices
Corn Salsa
Cabbage Salad with Raisins and Apricots
Grapes |
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| 8/31 by Brian September 4, 2008 |
Chicken Fajitas
Corn on the Cob
Ice Cream |
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| Yukon Gold Potato Gratin by Caitlin September 4, 2008 |
| We're actually having this tonight, but I"m getting busy, and don't know when I'll get back to Facebook again today! The menu is simple: Yukon Gold Potato Gratin (baked with onion, other veggies, and cheese), and green salad with vinaigrette. I'm trying to use up everything in my refrigerator before I go shopping again! For dessert, we'll likely have some nectarines, cherries or grapes---hmmm...maybe I'll make some fruit salad. Fall has suddenly hit in a big way, and I've got to cook quick and fast. |
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| wed 9-3-08 by Dan September 3, 2008 |
-pork lo mein (marinated pork tenderloin with udon noodles, leeks, broccoli, garden banana peppers)
-tossed salad: boston lettuce, celery, green olives, bartlett pear, red and green pepper, garden carrots, fresh lemon juice, olive oil
-leftover cherry tomato salad (see 9-2-08) |
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| tuesday 9-2-08 by Dan September 3, 2008 |
-small filet mignon seared in cast-iron skillet w/ a little butter
-tossed salad: boston lettuce, garden carrots, red pepper, green olives, celery, CSA green pepper, fresh lemon juice, olive oil
-fresh garden cherry tomato salad with feta, kalamata olives, diced cucumber, and vinaigrette (cherry tomato juice, garlic, onion, red wine vinegar, oregano, black pepper) |
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| Back to School Pizza Night by Lara September 3, 2008 |
what better way to celebrate a kindergartner's first day? hit the pizza joint nice and early!
we shared a pepperoni pizza with black olives while our almost 5yr old regaled us with stories of her first day of school! huzzzah! |
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| Zucchini Pasta Casserole by Caitlin September 3, 2008 |
| Zucchini, Ziti Pasta, Cheese, all baked together---on one of the hottest days of the year! Why am I turning my oven on?! Everyone is out of the house except me, and it'll be cooled by the time the rest of them return. I can take the heat! |
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| Orange Chicken by Lara September 2, 2008 |
snap peas and carrot shreds mixed in to orange chicken pieces sprinkled with sesame seeds.
served over fragrant basmati rice! family fav... num! |
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| Curry Tofu Vegetable Chow Fun by Caitlin September 2, 2008 |
| Rice noodles are okay for me (wheat intolerent), so I ordered the Curry Tofu Vegetable Chow Fun---this particular place makes the tofu crispy on the outside (or so they say---- it could have been crispier, in my estimation). The weather is really hot here today, so I couldn't eat much of it. This is probably going to show up as my lunch tomorrow as well (if my teenage son doesn't discover it during a midnight refrigerator raid tonight). |
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| Veggie stir fry by Nancy September 2, 2008 |
| Stir fried broccoli, cauliflower, zucchini and onions. Sauce was 1/3 can of budweiser, some chili/garlic sauce, some indonesian sauce i found in the pantry ( a bit too gingery and i love ginger), some honey mustard and a pat of butter. Served over white rice. Simple but you can't beat a stir fry if you ask me... |
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| Buca Di Beppo by Lara September 1, 2008 |
wooooooooohhhhweeeee i LOVE this place. their pepp pizza is divinity on a tray. paired with a chopped antipasti salad and the whole family rolled out of the place.
YUM!!!!!!!!!!!!! |
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| Teriyaki Chicken Pineapple Meatballs by Monica September 1, 2008 |
| Aidells Teriyaki Chicken Pineapple Meatballs in the refrigerator section at Sam's Club mixed with Teriyaki sauce and pineapple chunks served over brown rice. It was so easy and so good! |
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| Bad idea by Nancy September 1, 2008 |
| I stir fried radicchio in garlic and onions. I guess I'd had red cabbage prepared that way and thought it was radicchio. Anyway, holy shiat was it bitter. I scrapped it and made some pasta to eat instead. I guess I'll stick to radicchio in a salad. |
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| new spaghetti recipe experiment by Chris September 1, 2008 |
oops, already burned the garlic and didn't have all the spices plus I think I used too much oregano and not enough beef but hey this is an experiment and it doesn't taste too bad at the moment of this writing - right now the sauce is simmering for an hour, I think I'll let it go a bit longer 'cause I didn't saute the carrots enough.
I used 5 cloves of garlic...mmm garlicy, could use more, apparently.
recipe:
SPAGHETTI SAUCE
4 tbsp. oil (from browned meat or olive oil)
2 lb. sausage or ground pork or beef or chicken
5-7 cloves garlic (more if you like it)
1 onion
1 1/2 tsp. oregano
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1/2 c. grated carrots (if you like)
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce (many sm. cans or 2 lg. cans)
1 tsp. honey
Fresh parsley
Brown meat in skillet by tearing meat into small pieces in hot skillet, turning meat to cook all sides. Some oil will separate from meat during frying.
In large pot or skillet used to cook sauce in, pour 4 tablespoons oil from meat. Add spice, onion and minced garlic to the heated oil, then stir in the remaining spices. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).
Clean and chop many fresh mushrooms and add to skillet. Add carrots and chopped bell peppers, occasionally stirring as to saute evenly.
Sprinkle with Parmesan cheese. Add tomato sauce cans (cooked tomatoes) to skillet.
Stir in drained browned meat.
Cover pot and let it simmer for an hour, not boil. Make spaghetti pasta 15 minutes before serving preparing according to directions on package. |
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