I've been having another adventure in foods that are easier to make than one would think!
This round: yogurt.
Yogurt is great. It's fermented, so you know there are lots of good bacteria ready to help you digest your food; it's got lots of protein, which is great for vegetarians; it has lots of calcium to keep your legs from breaking when you fall through the deck.
One downside: It's expensive! Seriously, sustainable yogurt is not sustainable for my wallet. It was always a special treat.
No longer! Milk is way cheaper than yogurt! Turn milk into yogurt in a very simple way!
You will need: 1 quart of milk; 1 t yogurt (yeah, it seems silly to need yogurt to start yogurt, but you won't need to buy yogurt again!); 1 pot with a lid; thermometer so you cook the milk to the right temp; towel or oven.
1 - Heat the milk in the pot to 180 degrees. It takes a while but keep an eye on it.
2 - Once the milk is at 180, turn the heat off, or remove from heat until it reaches 120 degrees. While that's cooling, also bring your dollop of yogurt to room temperature. If you're using an oven, heat to the lowest setting for a couple minutes to take the cold out of it.
3 - Once your milk is 180, mix in the yogurt.
4 - Cover your mixture, and wrap it well in the towel and tuck in in a corner, or stick it in the barely warmed oven. Leave the light on in the oven to keep it a little warmer.
5 - Go to work/bed/do something for 8-12 hours. Let the bacteria have a party and ferment in the milk. This is good for you. Keep it in there longer for a tangier taste. I kept mine in there 9 hours and it didn't really have a taste at all.
6 - Stick it in the fridge for at least 4 hours to set it.
7 - You can eat it now. It'll be a little runny, so you have the option to strain it. Put a cheesecloth in a fine mesh strainer over a bowl, and drain it for half an hour, or up to 6 hours in the fridge for Greek yogurt. Or even longer for yogurt cheese.
Just save the whey for something. If I have whey, I use it for mixing in protein shakes or something. If you're into fermenting, apparently it's great stuff for other fermenting uses. It's good for chickens. Or cooking. I'm sure if you're trying to make your own yogurt, you will find a magical way to use the whey if you want, too.
See? Easy!
Wednesday, September 25, 2013
Sorry! Have some lasagna!
I haven't been cooking as much lately. I mean, I have been but it's been not-so-exciting stuff, like chili, wild rice soup, etc. Variations on a theme (aka stuff I've made before or should be common knowledge or is ridiculously easy to make and doesn't deserve a whole blog post).
I did make lasagna a couple times, including tonight, and forgot to post about it, though!
What's so special about this lasagna? It's really low-carb. "But how can you have low-carb lasagna?" you ask?
Zucchini!
Instead of noodles, slice the zucchini lengthwise. I had 6 smallish zucchini and had about half of one left over, but this is the season for bigass zucchini! People look at them and think "How the heck am I going to eat that much zucchini???" This is the dish for those bigass zucchini. They make perfectly lasagna-sized notnoodles. My smallish zucchini were ok, but it's easier with larger ones.
Today, I made alfredo zucchini. I've been on a full-fat kick, so the alfredo sauce has whole milk, the ricotta was made with whole milk, etc. I am just experimenting with healthy fats. Let's see if I get fat! Or heart disease! So far, I don't feel any different, and I don't notice any major difference in the taste. Whole milk smells better warmed up, I guess. Still tastes gross plain as skim milk, so I'll stick with soy for drinking.
Anywho, I used a green pepper, 6 roma tomatoes, 4 medium-sized carrots, 4 scallions, 1 cup fresh parsley, 1/2 c grated parmesan, 1/2 c shredded parmesan, 2 cups ricotta cheese, some italian-style vegan sausages, and some alfredo sauce mix reconstituted with whole milk and more parmesan. And the zucchini.
My first layer was the carrots, green pepper, 2 scallions and grated parmesan. My second layer was the ricotta cheese with the vegan sausages. My third layer was the other onions, tomatoes and parsley along with some of the shredded parmesan.
Splash a layer of alfredo on the bottom, the one layer of zucchini, then the carrot mix. Cover that with a layer of zucchini, followed by a splash of alfredo, then the ricotta/sausage mix. Zucchini, tomato mix, alfredo, zucchini, alfredo, and top with the rest of the parmesan.
Bake for 45 minutes at 350F. You could cover it with tinfoil for the first 30 minutes, but the zucchini lets out water instead of absorbing it like lasagna noodles, so it'll be a lot wetter than usual so I prefer to keep it uncovered. One could also add dry TVP to the bottom layer to help soak up the juice.
The nice thing about lasagna is that it's really flexible. You can use whatever sauce, veggies, proteins, cheeses, etc. My mom told me to use lots and lots of cheese, but I prefer to go a bit lighter on the cheese and heavier on the veggies. Some people use really meaty marinara sauce, but some people also use a light primavera-type sauce. Choose what you like and what your body needs.
Enjoy!
I did make lasagna a couple times, including tonight, and forgot to post about it, though!
What's so special about this lasagna? It's really low-carb. "But how can you have low-carb lasagna?" you ask?
Zucchini!
Instead of noodles, slice the zucchini lengthwise. I had 6 smallish zucchini and had about half of one left over, but this is the season for bigass zucchini! People look at them and think "How the heck am I going to eat that much zucchini???" This is the dish for those bigass zucchini. They make perfectly lasagna-sized notnoodles. My smallish zucchini were ok, but it's easier with larger ones.
Today, I made alfredo zucchini. I've been on a full-fat kick, so the alfredo sauce has whole milk, the ricotta was made with whole milk, etc. I am just experimenting with healthy fats. Let's see if I get fat! Or heart disease! So far, I don't feel any different, and I don't notice any major difference in the taste. Whole milk smells better warmed up, I guess. Still tastes gross plain as skim milk, so I'll stick with soy for drinking.
Anywho, I used a green pepper, 6 roma tomatoes, 4 medium-sized carrots, 4 scallions, 1 cup fresh parsley, 1/2 c grated parmesan, 1/2 c shredded parmesan, 2 cups ricotta cheese, some italian-style vegan sausages, and some alfredo sauce mix reconstituted with whole milk and more parmesan. And the zucchini.
My first layer was the carrots, green pepper, 2 scallions and grated parmesan. My second layer was the ricotta cheese with the vegan sausages. My third layer was the other onions, tomatoes and parsley along with some of the shredded parmesan.
Splash a layer of alfredo on the bottom, the one layer of zucchini, then the carrot mix. Cover that with a layer of zucchini, followed by a splash of alfredo, then the ricotta/sausage mix. Zucchini, tomato mix, alfredo, zucchini, alfredo, and top with the rest of the parmesan.
Bake for 45 minutes at 350F. You could cover it with tinfoil for the first 30 minutes, but the zucchini lets out water instead of absorbing it like lasagna noodles, so it'll be a lot wetter than usual so I prefer to keep it uncovered. One could also add dry TVP to the bottom layer to help soak up the juice.
The nice thing about lasagna is that it's really flexible. You can use whatever sauce, veggies, proteins, cheeses, etc. My mom told me to use lots and lots of cheese, but I prefer to go a bit lighter on the cheese and heavier on the veggies. Some people use really meaty marinara sauce, but some people also use a light primavera-type sauce. Choose what you like and what your body needs.
Enjoy!
Monday, June 24, 2013
This recipe needs a name
Today, I made a recipe inspired by a facebook friend's pinterest post. I don't have a pinterest myself, but she posted one of hers on facebook and it looked delicious! Maybe I should expand my social networks. I'll have to get on pinterest, and tumblr, and vine.... Heck, maybe I'll even start Tweeting!
Just kidding. I feel young enough just having an instagram. And I haven't taken any videos on it yet, so maybe vine isn't for me.
Anyway, it is an egg baked in an avocado.
I couldn't wait long enough to take any pictures, but mine actually turned out very similar to that. And man, oh man, is it tasty! Probably all the fat. It does have a lot of fat, but it's really healthy Omega-3 fat.
Just kidding. I feel young enough just having an instagram. And I haven't taken any videos on it yet, so maybe vine isn't for me.
Anyway, it is an egg baked in an avocado.
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| credit to foodbeast.com |
Ingredients:
1 avocado
2 eggs
A couple pinches of shredded cheese
Spices of your choice - I used paprika, cayenne, and garlic salt.
Directions
Preheat the oven to 400F.
1 - slice the avocado in half the tall way (is there any other way to cut it? It feels wrong to do it the short way)
2 - Remove the stone
3 - Using a spoon, scoop out the whole so it's bigger. Lick the spoon because you should not waste a taste of avocado.
4 - Prop the avocado halves up somehow. I made little tinfoil nests, but just make sure they won't tip over.
5 - With the first egg, separate the yolk from the white. Put the yolk in the hole first, the pour the white over it. If it spills, don't worry too much. You can scrape it off the pan and put it back on when it's cooked. Repeat with the second egg and the other half.
6 - Cheese and season the avocados.
7 - Bake for 20 minutes until the egg whites are set. The yolk will still be runny, so be sure to have some bread nearby to enjoy the yolk with.
Sounds a little weird with warm avocado and everything, but you will enjoy it! I was scraping the shell with my spoon to make sure I didn't miss any.
Wednesday, June 12, 2013
A BLT, sort of.
I made a yummy sandwich today. It's sort of a blt. Only I used facon instead of bacon (morningstar brand). And spinach instead of lettuce. And I served it on pumpernickel with a soft goat cheese spread and asparagus spears roasted in garlic and sesame. There was a tomato, at least.
Is it a FACTS sandwich instead? Facon, Asparagus, Cheese, Tomato, Spinach.
Is it a FACTS sandwich instead? Facon, Asparagus, Cheese, Tomato, Spinach.
Sunday, June 2, 2013
Chocolate Beet Cake
I just finished eating this delightful concoction. It's healthy (as far as cake goes), and it's very tasty!
Next time I make it, I'll probably use butter instead of canola oil, but other than that the cake was moist enough, and sweet enough. It would probably taste better with real sugar, but the splenda makes the sweetness less intense.
Ingredients:
1 1/4 c flour
1 1/2 t baking soda
1/4 t salt
1/2 c cocoa powder
2 scoops chocolate protein powder
1 c canola oil/butter
1 c splenda
4 eggs
1 t almond extract
1/2 c milk
2 c beet puree (I needed beet juice for something unrelated, and didn't want to waste the pulp)
1/4 c walnuts, chopped
1/4 c chocolate chips
Directions:
Preheat oven to 350 F.
In a medium bowl, stir together the flour, baking soda, salt, cocoa powder and protein powder.
In a large bowl, mix splenda and oil. Add eggs, extract, milk and beets. Mix well.
Stir the dry ingredients into the wet bowl.
Spread into a 13x9 pan, and sprinkle walnuts and chocolate chips evenly.
Bake for 25-30 minutes, until a knife or toothpick is clean after poking the cake.
While that cools, you can also make a nice cream cheese frosting to go with it. I didn't have powdered sugar, so I just mixed 8 oz of cream cheese with a cup of splenda, with a little oil, chocolate syrup and almond extract. Unconventional, but still tasty!
Sunday, May 19, 2013
Creamy Asparagus Soup
Yum yum yum! I think it might be time to stop buying asparagus. The quality is going down and the price is going up, but it's so delicious! I'll have to find a new vegetable to base all of my recipes on. :(
Until I do, here is a recipe for Creamy Asparagus Soup. Delicious!
Serves 8
Ingredients:
2 lbs asparagus
Touch of oil/butter
2 leeks, chopped
1/2 c chopped green onions
4 cloves garlic, minced
5 carrots
2 1/2 c chickpeas (2 small cans, or 1 large, drained and rinsed)
6 c veggie stock
1 pint heavy cream
1 cup parmesean cheese, grated
Directions:
~Saute the leeks, onions, garlic and carrots in the oil in a large kettle/stock pot.
~Remove the really woody parts of the asparagus and discard. Reserve the really pretty tasty ends. Throw the middle parts into the pot and saute a while.
~Note: If you're making this soup to look nice for other people, blanch the pretty tips of the asparagus (bring a small pot of water to a boil, throw them in for just a couple moments until they turn really pretty bright green, then strain them out and rinse them in cold water). If you're making it just to eat it by your fine self or low standards family, stick them in at the end just before serving. They'll cook just fine in the soup itself, too.
~Add the chickpeas and veggie stock. Bring to a boil, and cook until the asparagus and carrots are nice and soft.
~Then, take out your magical immersion blender and have at it until there is nothing but soupy, green, icky-looking mush. (If you don't have an immersion blender, go get one. Seriously. In the meantime, let it cool down, the put a small batch in your blender and do it bit by bit while making a million more dishes to clean than necessary.)
~Reduce the heat. Put in most of the cheese, but save some for a garnish if you're playing to impress. Even if you're not, it adds a little something to have a cheesy top to this soup. Stir in to make sure it's all melted.
~Stir in the cream, and make sure it's evenly heated through. Doesn't that make it look prettier?
~This is a good time to add in some seasoning. I threw in some garlic salt, black pepper and dried parsley.
~If you didn't blanch your asparagus tops, toss those in now and let them heat up for a couple minutes. If you did, you may serve it up into fancy bowls, sprinkle on the cheese and add a couple spears to the soup. Pretty as all get out!
~Enjoy!
Update: I take back what I said about the asparagus. The farmers market just posted on facebook about all the asparagus that's about to come in. Yay!
Until I do, here is a recipe for Creamy Asparagus Soup. Delicious!
Serves 8
Ingredients:
2 lbs asparagus
Touch of oil/butter
2 leeks, chopped
1/2 c chopped green onions
4 cloves garlic, minced
5 carrots
2 1/2 c chickpeas (2 small cans, or 1 large, drained and rinsed)
6 c veggie stock
1 pint heavy cream
1 cup parmesean cheese, grated
Directions:
~Saute the leeks, onions, garlic and carrots in the oil in a large kettle/stock pot.
~Remove the really woody parts of the asparagus and discard. Reserve the really pretty tasty ends. Throw the middle parts into the pot and saute a while.
~Note: If you're making this soup to look nice for other people, blanch the pretty tips of the asparagus (bring a small pot of water to a boil, throw them in for just a couple moments until they turn really pretty bright green, then strain them out and rinse them in cold water). If you're making it just to eat it by your fine self or low standards family, stick them in at the end just before serving. They'll cook just fine in the soup itself, too.
~Add the chickpeas and veggie stock. Bring to a boil, and cook until the asparagus and carrots are nice and soft.
~Then, take out your magical immersion blender and have at it until there is nothing but soupy, green, icky-looking mush. (If you don't have an immersion blender, go get one. Seriously. In the meantime, let it cool down, the put a small batch in your blender and do it bit by bit while making a million more dishes to clean than necessary.)
~Reduce the heat. Put in most of the cheese, but save some for a garnish if you're playing to impress. Even if you're not, it adds a little something to have a cheesy top to this soup. Stir in to make sure it's all melted.
~Stir in the cream, and make sure it's evenly heated through. Doesn't that make it look prettier?
~This is a good time to add in some seasoning. I threw in some garlic salt, black pepper and dried parsley.
~If you didn't blanch your asparagus tops, toss those in now and let them heat up for a couple minutes. If you did, you may serve it up into fancy bowls, sprinkle on the cheese and add a couple spears to the soup. Pretty as all get out!
~Enjoy!
Update: I take back what I said about the asparagus. The farmers market just posted on facebook about all the asparagus that's about to come in. Yay!
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| I didn't even instragram this one! Or blanch the tips. |
Nutritional info (minus the seasoning)
Calories - 375 per serving if 8 servings.
Fat - 25g
Saturated Fat - 16g
Cholesterol - 91mg
Sodium - 391mg
Potassium - 324mg
Carbs - 22g
Fiber - 6g
Sugar - 5g
Protein - 12g
Vitamin A -110%
Vitamin C - 23%
Calcium - 21%
Iron - 15%
Tuesday, May 7, 2013
Pastorta! or Southwest Shepherds Pie
Shepherds pie translates to pastor torta, according to google, but that is too dang long to say. Pastorta is my calogical way to say it.
It is so yummy!
It's really filling, but not bloating. It's really nutritious, but also with enough carbs and fat to make anyone feel like they just ate something way to unhealthy.
Makes 2 13x9 pans, which I cut into 12 servings total. You could easily make smaller portions of this.
Ingredients:
1 box of organic cornmeal muffin mix (12 servings) and whatever you need to prepare the mix, probably a little oil and eggs.
1 mango
1 avocado
1 large can or 2 regular cans of beans (I like black beans)
1 can of refried beans
1 cup TVP dry, then rehydrated
2 green peppers
2 jalapenos
1 onion
4 large carrots
4 cloves garlic
1 jar hot salsa
1 packet of taco seasoning
1 can sweet corn
5-10 tomatoes
12 oz cheddar cheese
Directions
Preheat oven to 350.
Dice the peppers, jalapenos, garlic, onions and carrots. Saute in a little oil over medium heat.
Add TVP and beans (not the refried), then stir in taco seasoning. Feel free to add more spices. Mine turned out a little on the bland side, despite the "super hot" salsa, jalapenos and "spicy" taco seasoning. Once it's all thoroughly cooked and the spices stirred in well, turn off heat.
In another bowl, mash avocado, refried beans, salsa, corn, tomatoes and mango. It's going to look gross. That's ok. Just roll with it.
In another dish, prepare the cornmeal batter.
Now to put it all together. I first put down a base layer of the cooked veggies/TVP/beans, spreading to the corners. I put the salsa goop over that. Then I spread the cornmeal mixture over the top.
Now, with the cheese, you can do what sounds best to you. I was far too lazy to get out the grater or food processor to grate the cheese, so I cut it into 1 oz rectangles, and stuck it in the middle of each future piece of torta. They spread out and melted very attractively, in my opinion, but I also ate a couple huge bites of warm gooey cheese with very little cornbread. As I love cheese so hard, it was ok with me, but you may want to grate it and integrate it into the dish a little more.
Stick it in the oven for at least 30 minutes. Take it out, all nice and bubbling. Let it sit for a few minutes to cool off and set nicely.
Enjoy! Delicioso!
Just to clarify, this is by no means Mexican. Let's say it's Southwest inspired. Mexicatey, if you will. My own uneducated twist on Mexican food. Which I will never be able to cook, because I am more Chipotle than mom-and-pop burrito shop. I guess I'm just too intimidated.
Sunday, April 28, 2013
Jumble-aya
No exciting recipes this week. I tried. All I could come up with is a jumble-aya, It's basically where you just throw everything you feel like eating into a pan and cook it and it never really turns out that great but it's edible.
This week? Leek, carrot, bell peppers, kale, brussel sprouts and lentils sauted with garlic salt and lemon pepper, then served with quinoa and parmesean cheese.
Taste = good. Texture = blah. Appearance = blaher.
It'll get me through lunch times this week, but I am just not craving anything but pancakes and soup, both of which are not so great to bring to work.
This week? Leek, carrot, bell peppers, kale, brussel sprouts and lentils sauted with garlic salt and lemon pepper, then served with quinoa and parmesean cheese.
Taste = good. Texture = blah. Appearance = blaher.
It'll get me through lunch times this week, but I am just not craving anything but pancakes and soup, both of which are not so great to bring to work.
Monday, April 22, 2013
Mushroom and Wild Rice Soup
Winter is still here. It's snowing again. I'm ok with the snow and the late winter, but I really want to wear sandals instead of boots. And a hoodie or tshirt instead of a coat. And a bike instead of a bus.
I also bought a pair of coverall bib shorts. I can't wait to wear them. Don't judge me.
So, soup. A nice creamy winter soup to get me through the home stretch. Spring is coming Friday, I hear. Or maybe Saturday.
Wild Rice Soup - serves 8
Ingredients:
1 stick of butter
3 cloves garlic minced
1 onion, chopped
3 large carrots, chopped
5 stalks celery, chopped
1/2 c walnuts
1/3 c flour
1 cup uncooked wild rice (or combination brown and wild)
1 cup TVP (or chicken, if you eat meat)
1/2 cup mushrooms, chopped
6 cups veggie broth
1 can condensed cream of mushroom soup
Parsley, salt, pepper to taste.
Directions:
1 - Cook wild rice according to directions on package.
2 - Melt butter in large pot. Saute onions, garlic and walnuts in butter.
3 - Mix in flour, stir together until flour is well blended.
4 - Add broth, carrots, celery, TVP, rice, mushrooms and cream of mushroom soup.
5 - Bring to a boil. Let simmer for 5-10 minutes. Add spices.
6 - Enjoy!
Notes: If you don't want to use soup to make soup, you can skip the cream of mushroom soup, and instead add milk or cream after the soup has simmered for a while. Add it in once the temperature is below boiling so it doesn't ruin the milk. It's healthier. I just didn't have milk.
Calories - 288
Fat - 16.5g
Cholesterol - 22.5mg
Sodium - 650mg
Potassium - 340mg
Carbs - 27g
Fiber - 5.5g
Sugar 4.5g
Protein - 10.5g
Vitamin A - 74%
Vitamin C - 6.5%
Calcium - 6%
Iron - 9%
I also bought a pair of coverall bib shorts. I can't wait to wear them. Don't judge me.
So, soup. A nice creamy winter soup to get me through the home stretch. Spring is coming Friday, I hear. Or maybe Saturday.
Wild Rice Soup - serves 8
Ingredients:
1 stick of butter
3 cloves garlic minced
1 onion, chopped
3 large carrots, chopped
5 stalks celery, chopped
1/2 c walnuts
1/3 c flour
1 cup uncooked wild rice (or combination brown and wild)
1 cup TVP (or chicken, if you eat meat)
1/2 cup mushrooms, chopped
6 cups veggie broth
1 can condensed cream of mushroom soup
Parsley, salt, pepper to taste.
Directions:
1 - Cook wild rice according to directions on package.
2 - Melt butter in large pot. Saute onions, garlic and walnuts in butter.
3 - Mix in flour, stir together until flour is well blended.
4 - Add broth, carrots, celery, TVP, rice, mushrooms and cream of mushroom soup.
5 - Bring to a boil. Let simmer for 5-10 minutes. Add spices.
6 - Enjoy!
Notes: If you don't want to use soup to make soup, you can skip the cream of mushroom soup, and instead add milk or cream after the soup has simmered for a while. Add it in once the temperature is below boiling so it doesn't ruin the milk. It's healthier. I just didn't have milk.
Calories - 288
Fat - 16.5g
Cholesterol - 22.5mg
Sodium - 650mg
Potassium - 340mg
Carbs - 27g
Fiber - 5.5g
Sugar 4.5g
Protein - 10.5g
Vitamin A - 74%
Vitamin C - 6.5%
Calcium - 6%
Iron - 9%
Saturday, April 20, 2013
Barley Risotto
Spring is still coming. It has to be. In the meantime, I'm still on a lemon and asparagus kick. Along with a I'm-still-resigned-that-winter's-here-so-I'm-going-to-make-soup kick. I guess the 10 inches of snow we got is melting quickly at least. I bought strawberries today anyway. Still tasty!
Barley Risotto with Asparagus and Lemon
Serves 6-8
1 T oil
1 onion, finely chopped
4 cloves garlic, minced
2 c pearl barley
1/2 c white wine
4-5 cups vegetable broth
juice and zest from 1 lemon
3 cups asparagus, chopped
1-2 c parmasean cheese, divided.
Directions:
Heat oil in large saucepan over medium heat.
Saute onion and garlic until soft.
Add barley. Heat about 3 minutes until lightly toasted.
Stir in wine. Keep heating until it's evaporated.
Stir in most of the veggie broth (4-4 1/2 cups) and lemon juice. Bring to a boil.
Cover pan, and reduce heat. Simmer for 20ish minutes.
Stir in asparagus, zest and half the cheese.
Heat, covered, for another 5 minutes. If dry, add more broth as needed.
Add the rest of the cheese. Enjoy!
Nutritional Info for 8 servings:
Calories - 226
Fat - 3.6g
Cholesterol - 11mg
Sodium - 200mg
Potassium - 200mg
Carbs - 41g
Fiber - 9g
Sugars - 2.5g
Protein - 10.5g
Vitamin A - 15%
Vitamin C - 21%
Calcium - 20%
Iron - 14%
Barley Risotto with Asparagus and Lemon
Serves 6-8
1 T oil
1 onion, finely chopped
4 cloves garlic, minced
2 c pearl barley
1/2 c white wine
4-5 cups vegetable broth
juice and zest from 1 lemon
3 cups asparagus, chopped
1-2 c parmasean cheese, divided.
Directions:
Heat oil in large saucepan over medium heat.
Saute onion and garlic until soft.
Add barley. Heat about 3 minutes until lightly toasted.
Stir in wine. Keep heating until it's evaporated.
Stir in most of the veggie broth (4-4 1/2 cups) and lemon juice. Bring to a boil.
Cover pan, and reduce heat. Simmer for 20ish minutes.
Stir in asparagus, zest and half the cheese.
Heat, covered, for another 5 minutes. If dry, add more broth as needed.
Add the rest of the cheese. Enjoy!
Nutritional Info for 8 servings:
Calories - 226
Fat - 3.6g
Cholesterol - 11mg
Sodium - 200mg
Potassium - 200mg
Carbs - 41g
Fiber - 9g
Sugars - 2.5g
Protein - 10.5g
Vitamin A - 15%
Vitamin C - 21%
Calcium - 20%
Iron - 14%
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| I enjoyed it with some leftover wine, and a yogurt parfait with strawberries and pineapple. |
Monday, April 8, 2013
Lemon Asparagus Hot Dish
Spring is in the air!
And I'm sick of lasagna, wild rice soup, and hot dish.
So I made hot dish? It's springy. It's ok.
Makes 6-8 (6 cuz I like food!)
Ingredients
1 bunch asparagus, diced
10 oz spinach
4 shallots, chopped
6 cloves garlic, minced
1 lemon, zested and juiced
2 cans chickpeas, drained and rinsed
1 cup cottage cheese
3/4 cup greek yogurt
2 eggs
1 cup parsley
1 cup quinoa, cooked
1 cup parmsean, grated, divided.
black pepper to taste
Directions:
1: Preheat oven to 375 f
2: Over medium heat, saute onion, garlic and asparagus. Probs should use your cast iron!
3: Steam spinach and parsley until slightly wilted.
4: In another bowl, mix cottage cheese, yogurt, eggs, quinoa, chickpeas, half the parmesean, lemon zest, lemon juice and pepper.
5: Add spinach and asparagus once cooked. Stir together well.
6: Place in 13x9 pan. Sprinkle the rest of the cheese over the top.
7: Bake for 45 minutes.
8: Enjoy!
Nutrition information:
Calories: 360
Total Fat: 10g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 575mg
Potassium: 698mg
Carbs: 27g
Fiber: 9g
Sugar: 4g
Protein: 27g
Vitamin A: 121%
Vitamin C: 60%
Calcium: 39%
Iron; 39%
And I'm sick of lasagna, wild rice soup, and hot dish.
So I made hot dish? It's springy. It's ok.
Makes 6-8 (6 cuz I like food!)
Ingredients
1 bunch asparagus, diced
10 oz spinach
4 shallots, chopped
6 cloves garlic, minced
1 lemon, zested and juiced
2 cans chickpeas, drained and rinsed
1 cup cottage cheese
3/4 cup greek yogurt
2 eggs
1 cup parsley
1 cup quinoa, cooked
1 cup parmsean, grated, divided.
black pepper to taste
Directions:
1: Preheat oven to 375 f
2: Over medium heat, saute onion, garlic and asparagus. Probs should use your cast iron!
3: Steam spinach and parsley until slightly wilted.
4: In another bowl, mix cottage cheese, yogurt, eggs, quinoa, chickpeas, half the parmesean, lemon zest, lemon juice and pepper.
5: Add spinach and asparagus once cooked. Stir together well.
6: Place in 13x9 pan. Sprinkle the rest of the cheese over the top.
7: Bake for 45 minutes.
8: Enjoy!
Nutrition information:
Calories: 360
Total Fat: 10g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 575mg
Potassium: 698mg
Carbs: 27g
Fiber: 9g
Sugar: 4g
Protein: 27g
Vitamin A: 121%
Vitamin C: 60%
Calcium: 39%
Iron; 39%
Sunday, April 7, 2013
Taco Stir Fry
I like the ingredients of Mexican food, but I don't really like tacos or burritos or enchiladas if I have to make it. If someone is going to make it for me, cool beans. If I have to put it together, it ends up a hot mess and I wind up covered in sour cream with cheese in my hair. Tortillas and I do not get along.
So, take out tortillas! I just make a stir fry using ingredients that would be the tortilla filling, and serve it over cheesy quinoa. It's healthy. It's tasty. It's great for leftovers and it freezes well.
Serves 6-8 (6 because I love to eat!)
Ingredients:
1 onion, diced
6 cloves garlic, minced
1 bag of Quorn crumbles, or another meat substitute. Chorizo-style seitan?
2 cans black beans, drained and rinsed
2 green peppers, diced
4 carrots, diced
6 roma tomatoes, diced
1 t cumin
1 t cayenne pepper
fresh cilantro, to taste
Salsa, to taste
Sour cream, to taste
In a 12 inch cast iron skillet, saute the onions and garlic over medium heat.
Add in crumbles, beans, carrots and peppers.
Cook about 5 minutes until beans are heated throughout and carrots start to soften.
Add tomatoes and spices.
Once everything is hot enough to eat, enjoy with your choice of toppings.
Serve over cheesy quinoa.
Cheesy Quinoa
1) Cook 1 cup dry quinoa according to package (it's cooks like brown rice)
2) Mix in 1/2 cup shredded cheddar cheese
Easy.
Nutrition facts:
calories - 437
fat - 11g
saturated - 4.5g
cholesterol - 20mg
sodium - 475mg
potassium - 808mg
Carbs - 63.5g
Fiber - 13g
Sugar - 11g
Protein 25g
Vitamin A - 125%
Vitamin C - 95%
Calcium - 25%
Iron - 23%
So, take out tortillas! I just make a stir fry using ingredients that would be the tortilla filling, and serve it over cheesy quinoa. It's healthy. It's tasty. It's great for leftovers and it freezes well.
Serves 6-8 (6 because I love to eat!)
Ingredients:
1 onion, diced
6 cloves garlic, minced
1 bag of Quorn crumbles, or another meat substitute. Chorizo-style seitan?
2 cans black beans, drained and rinsed
2 green peppers, diced
4 carrots, diced
6 roma tomatoes, diced
1 t cumin
1 t cayenne pepper
fresh cilantro, to taste
Salsa, to taste
Sour cream, to taste
In a 12 inch cast iron skillet, saute the onions and garlic over medium heat.
Add in crumbles, beans, carrots and peppers.
Cook about 5 minutes until beans are heated throughout and carrots start to soften.
Add tomatoes and spices.
Once everything is hot enough to eat, enjoy with your choice of toppings.
Serve over cheesy quinoa.
Cheesy Quinoa
1) Cook 1 cup dry quinoa according to package (it's cooks like brown rice)
2) Mix in 1/2 cup shredded cheddar cheese
Easy.
Nutrition facts:
calories - 437
fat - 11g
saturated - 4.5g
cholesterol - 20mg
sodium - 475mg
potassium - 808mg
Carbs - 63.5g
Fiber - 13g
Sugar - 11g
Protein 25g
Vitamin A - 125%
Vitamin C - 95%
Calcium - 25%
Iron - 23%
Saturday, March 30, 2013
International Peanut Stew
I wanted Senegalese Peanut Stew, but I also wanted Swimming Rama (a Thai dish). They both a creamy, spicy peanut dish. I decided to combine the two to make my own creamy, spicy peanut dish. The working name of the dish is International Peanut Stew, since I'm drawing on a few different cultures to make it.
Maybe I could call it Drowned Mufasa (because Rama means King in Thai, and Mufasa means King in Swahili, and it's definitely a lot soupier than the Swimming Rama curry dish is, so the King might not be able to swim) I should think of a better name. Suggestions are welcome.
Ingredients:
2 onion, diced
2 red peppers, diced
4 carrots, sliced
2 cups diced tomatoes
4 cloves garlic (or more. I like garlic), minced
2 T fresh ginger, grated or minced
3 cups okara (yeah, I needed to get rid of okara, but it's so healthy!)
1 cup quinoa
2 cans Thai coconut milk
1 can of tomato sauce
1 t cayenne pepper
1 t crushed red pepper
1/2 t paprika
1/2 t cloves (you could also put nutmeg, cinnamon in here)
1/2 c peanut butter
1 lb fresh spinach
Water (I refilled each can of coconut milk once and added that. It is pretty thick, though, so add more if you want it a bit thinner.)
In a large stockpot, heat some oil/butter in med/high and saute the onion, pepper, carrots, tomatoes, garlic and ginger.
After a few minutes, add okara, quinoa and the spices. Pour in the coconut milk, tomato sauce and water. Stir well.
Let that simmer for about 20 minutes. Reduce to low temperature, and stir in the peanut butter. Make sure it doesn't get so hot as to spoil the peanut butter.
Add the spinach in small batches, until wilted. Or keep spinach out, and serve by pouring over fresh spinach.
Enjoy!
Maybe I could call it Drowned Mufasa (because Rama means King in Thai, and Mufasa means King in Swahili, and it's definitely a lot soupier than the Swimming Rama curry dish is, so the King might not be able to swim) I should think of a better name. Suggestions are welcome.
Ingredients:
2 onion, diced
2 red peppers, diced
4 carrots, sliced
2 cups diced tomatoes
4 cloves garlic (or more. I like garlic), minced
2 T fresh ginger, grated or minced
3 cups okara (yeah, I needed to get rid of okara, but it's so healthy!)
1 cup quinoa
2 cans Thai coconut milk
1 can of tomato sauce
1 t cayenne pepper
1 t crushed red pepper
1/2 t paprika
1/2 t cloves (you could also put nutmeg, cinnamon in here)
1/2 c peanut butter
1 lb fresh spinach
Water (I refilled each can of coconut milk once and added that. It is pretty thick, though, so add more if you want it a bit thinner.)
In a large stockpot, heat some oil/butter in med/high and saute the onion, pepper, carrots, tomatoes, garlic and ginger.
After a few minutes, add okara, quinoa and the spices. Pour in the coconut milk, tomato sauce and water. Stir well.
Let that simmer for about 20 minutes. Reduce to low temperature, and stir in the peanut butter. Make sure it doesn't get so hot as to spoil the peanut butter.
Add the spinach in small batches, until wilted. Or keep spinach out, and serve by pouring over fresh spinach.
Enjoy!
Saturday, March 23, 2013
French Toast Bake
We had a breakfast potluck Saturday for my departing co-worker, so I decided to make french toast. Even though I had no bread, milk, and only a few eggs left.
Turned out not many people brought any food, let alone breakfast food, so I shouldn't have worried too much.
But the french toast is great!
Ingredients:
1 loaf of baguette (I used 2 demi wheat french bread from Target), about a pound.
8 eggs
2 cups of milk
1/2 salt
1/2 t almond extract
2 T sugar or substitute
Optional: maple syrup, cream cheese, fresh berries, cinnamon
Directions:
Grease a 13x9 pan.
Cut bread into chunks (mine were about 1-2 inches) and arrange in a single layer (if possible) in pan.
In a large mixing bowl, mix all other ingredients except cream cheese.
Pour evenly over bread.
(If adding cream cheese, this is where you would dot that on. I used 4oz).
Cover with tinfoil and put in fridge overnight.
The next morning, heat oven to 350, and pop that sucker in the oven, leaving the tinfoil on.
Let it bake about 40 minutes, then remove tinfoil. It should look puffy and amazing!
Continue to bake for another 5-10 minutes until it looks nicely browned and delicious.
Let sit a few minutes to cool, then enjoy with fresh berries and maple syrup.
Turned out not many people brought any food, let alone breakfast food, so I shouldn't have worried too much.
But the french toast is great!
Ingredients:
1 loaf of baguette (I used 2 demi wheat french bread from Target), about a pound.
8 eggs
2 cups of milk
1/2 salt
1/2 t almond extract
2 T sugar or substitute
Optional: maple syrup, cream cheese, fresh berries, cinnamon
Directions:
Grease a 13x9 pan.
Cut bread into chunks (mine were about 1-2 inches) and arrange in a single layer (if possible) in pan.
In a large mixing bowl, mix all other ingredients except cream cheese.
Pour evenly over bread.
(If adding cream cheese, this is where you would dot that on. I used 4oz).
Cover with tinfoil and put in fridge overnight.
The next morning, heat oven to 350, and pop that sucker in the oven, leaving the tinfoil on.
Let it bake about 40 minutes, then remove tinfoil. It should look puffy and amazing!
Continue to bake for another 5-10 minutes until it looks nicely browned and delicious.
Let sit a few minutes to cool, then enjoy with fresh berries and maple syrup.
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| I did not leave the tinfoil on for the first ones I made. Mistake! Still super tasty, though! |
Strawberry Cream Cheese Cobbler
Yum! I needed to make something for a coworker who is leaving us to go back to school, so for Friday I made Strawberry Cream Cheese Cobbler. It went quick! Some of my coworkers didn't even get any because everyone devoured it.
Ingredients:
2 quarts of strawberries (fresh or frozen)
8 oz cream cheese
1 stick butter
2 c flour
2 c sugar or substitute
2 c milk
2 eggs
1/2 t vanilla extract
4 t baking powder
1 t salt
Directions:
Preheat to 350.
Melt butter, and put it into a 13x9 pan.
Mix flour, sugar, milk, eggs, vanilla, baking powder and salt in a large bowl.
Pour it into the 13x9 pan but don't mix it. just let it hang out.
Pour the fruit evenly over the batter, and dot with small chunks of cream cheese.
Bake for 45 minutes.
Ingredients:
2 quarts of strawberries (fresh or frozen)
8 oz cream cheese
1 stick butter
2 c flour
2 c sugar or substitute
2 c milk
2 eggs
1/2 t vanilla extract
4 t baking powder
1 t salt
Directions:
Preheat to 350.
Melt butter, and put it into a 13x9 pan.
Mix flour, sugar, milk, eggs, vanilla, baking powder and salt in a large bowl.
Pour it into the 13x9 pan but don't mix it. just let it hang out.
Pour the fruit evenly over the batter, and dot with small chunks of cream cheese.
Bake for 45 minutes.
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| Doesn't that look tasty? |
Sunday, March 10, 2013
TOFU!!!!
Tofu uses the same starter process as soymilk.
You soak the beans (today, I used 1 cup, because I'm experimenting), and blend them with enough water to cover them.
Then, you boil the pulp with about 3 cups more water (proportional to how many cups of soybeans you used. 3 cups beans = 9 additional cups of water). Simmer for about 20 minutes.
Strain the okara out using a strainer into another pot. Continue to heat the milk in that pot until it's at least 180 degrees (high setting, but not quite boiling).
Meanwhile, mix 1 T epsom salts with 1/2 cup water (similar ratios if you have more beans. 3 cups beans = 3 T salts = 1 1/2 cup water).
Once your milk is 180 degrees, pour in the epsom salt mixture.
Appreciate the science! (this is where I shouted "science!" and danced a little)
The soymilk is curdling. Let it process for about 5-10 minutes, then strain it out into a cheesecloth-lined colander. Push the water out. Or set a small plate over it and a large can of beans on the plate and forget about it for 15-20 minutes.
Congrats. You made tofu!
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| Tofu is never pretty. |
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| Unless it's also Justin Timberlake. |
Spinach and Carrot Lasagna
I love lasagna. It's delicious and stores really easily. And you can put basically any vegetable in it. Or any protein. Or anything, really. Maybe I should make a sweet lasagna?
Tomato sauce:
Ingredients:
7-10 tomatoes (or two large cans, however much tomato you want)
2 carrots
2 green peppers
1 onion
6 cloves garlic
Spices and herbs: basil, paprika, cayenne pepper, oregano, parsley.
Chop all the vegetables really well (or if you want to be lazy like me, use your food processor) and stick them in the cast iron on medium-low heat for a long time. Spice how you want it.
Lasagna:
Ingredients:
Tomato sauce
9 lasagna noodles
2 cups okara
1 lb mozzarella, shredded
2 cups ricotta cheese
1 lb spinach, steamed
1 c parmesan cheese
Boil the noodles according to package.
Layer it in a casserole pan.
My layers went: tomato sauce, noodles, okara/mozzarella mix, noodles, tomato sauce, spinach/ricotta mixture, noodles, tomato sauce, parmesan/mozzarella.
Bake at 400 for 45 minutes.
Makes 10 (depends on how you cut it).
Lasagnas are one of those things that seem complicated, but they always end up really great.
This recipe is only 345 calories per serving.
Total Fat - 14 g
Saturated - 8 g
Cholesterol - 50mg
Sodium - 498 mg
Potassium - 796 mg
Carbs - 30 g
Fiber - 5 g
Sugar - 7 g
Protein - 27 g
Vitamin A - 147%
Vitamin C - 84%
Calcium - 67%
Iron - 18%
Tomato sauce:
Ingredients:
7-10 tomatoes (or two large cans, however much tomato you want)
2 carrots
2 green peppers
1 onion
6 cloves garlic
Spices and herbs: basil, paprika, cayenne pepper, oregano, parsley.
Chop all the vegetables really well (or if you want to be lazy like me, use your food processor) and stick them in the cast iron on medium-low heat for a long time. Spice how you want it.
Lasagna:
Ingredients:
Tomato sauce
9 lasagna noodles
2 cups okara
1 lb mozzarella, shredded
2 cups ricotta cheese
1 lb spinach, steamed
1 c parmesan cheese
Boil the noodles according to package.
Layer it in a casserole pan.
My layers went: tomato sauce, noodles, okara/mozzarella mix, noodles, tomato sauce, spinach/ricotta mixture, noodles, tomato sauce, parmesan/mozzarella.
Bake at 400 for 45 minutes.
Makes 10 (depends on how you cut it).
Lasagnas are one of those things that seem complicated, but they always end up really great.
This recipe is only 345 calories per serving.
Total Fat - 14 g
Saturated - 8 g
Cholesterol - 50mg
Sodium - 498 mg
Potassium - 796 mg
Carbs - 30 g
Fiber - 5 g
Sugar - 7 g
Protein - 27 g
Vitamin A - 147%
Vitamin C - 84%
Calcium - 67%
Iron - 18%
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| This is my lunch for the next two weeks. |
Okara bars!
As I was googling for ways to use Okara besides cow food, I came across this post for protein bars which inspired me to make my own!
So, blueberry chocolate chip Okara Bars!
Ingredients
1 cup okara
1 cup oats
1 cup flax meal
1 cup rye flour (or another kind)
2 bananas (or applesauce)
1/2 c splenda (or honey, sugar, etc)
3/4 c peanut butter (or any nut butter)
1/4 t baking soda mixed with 1/4 c water
1/2 c dried blueberries
1/2 c chocolate chips
Directions
Preheat to 350 F
Cream peanut butter, bananas and splenda together.
Add okara, oats, flax, and flour and mix well.
Add the baking soda/water mixture and stir well.
Mix in mix-ins. Knead together.
Form a log on a cookie sheet, and slice into 1/2 inch slices.
Place on the cookie sheet, and bake for 15 minutes. Flip once during baking.
Makes about 18.
Notes:
Future additions: protein powder. Almond extract?
These are tasty, though, and only 170 calories. Lots of nutrients, like omega-3s and fiber. It'd be interesting to use sweet potato instead of bananas or something, to make it more nutritious.
So, blueberry chocolate chip Okara Bars!
Ingredients
1 cup okara
1 cup oats
1 cup flax meal
1 cup rye flour (or another kind)
2 bananas (or applesauce)
1/2 c splenda (or honey, sugar, etc)
3/4 c peanut butter (or any nut butter)
1/4 t baking soda mixed with 1/4 c water
1/2 c dried blueberries
1/2 c chocolate chips
Directions
Preheat to 350 F
Cream peanut butter, bananas and splenda together.
Add okara, oats, flax, and flour and mix well.
Add the baking soda/water mixture and stir well.
Mix in mix-ins. Knead together.
Form a log on a cookie sheet, and slice into 1/2 inch slices.
Place on the cookie sheet, and bake for 15 minutes. Flip once during baking.
Makes about 18.
Notes:
Future additions: protein powder. Almond extract?
These are tasty, though, and only 170 calories. Lots of nutrients, like omega-3s and fiber. It'd be interesting to use sweet potato instead of bananas or something, to make it more nutritious.
Cold Press Coffee
I love coffee. It's my favorite part of waking up every day. Heat up some water for the french press, and give myself some time to do the dishes from last night, or make breakfast. It is slower but it's still good!
I was just wishing for an easier way to make iced coffee in the summer, or perhaps something to make coffee ice cream with. Or even a coffee concentrate to make lattes.
So, I make my own cold press from time to time. It's really easy.
Take a good amount of coffee (I use a cup or two at a time), put it in a pot. Pour water (about 2-3 times as much coffee as you have) over the coffee. Stick a lid on it, and let it sit for a day or so. The longer it sits, the stronger it is.
Then, I strain it into my french press using a funnel and a fine mesh strainer. I get the last little gritty stuff out using the french press, and funnel it in to a jug.
Voila. Cold press coffee.
It's good with milk, or over ice. Want hot coffee? Mix 1 part cold press with 2 parts hot water, and you have a regular old cup of coffee, only it tastes better. Coffee brewed at lower temperatures is much less bitter than forcing boiling water through the ground beans. In addition to that, the strainer lets the coffee keep the smooth oils, like a french press does, so it's another bonus over drip coffee.
I was just wishing for an easier way to make iced coffee in the summer, or perhaps something to make coffee ice cream with. Or even a coffee concentrate to make lattes.
So, I make my own cold press from time to time. It's really easy.
Take a good amount of coffee (I use a cup or two at a time), put it in a pot. Pour water (about 2-3 times as much coffee as you have) over the coffee. Stick a lid on it, and let it sit for a day or so. The longer it sits, the stronger it is.
Then, I strain it into my french press using a funnel and a fine mesh strainer. I get the last little gritty stuff out using the french press, and funnel it in to a jug.
Voila. Cold press coffee.
It's good with milk, or over ice. Want hot coffee? Mix 1 part cold press with 2 parts hot water, and you have a regular old cup of coffee, only it tastes better. Coffee brewed at lower temperatures is much less bitter than forcing boiling water through the ground beans. In addition to that, the strainer lets the coffee keep the smooth oils, like a french press does, so it's another bonus over drip coffee.
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| My phone does cool things, like let me make artistic versions of a boring picture of a jug. |
Leek and Ricotta Frittata
I took a leek at the grocery store! (hahahaha.... my mom would laugh.)(say it out loud if you don't get it.)
I seriously did though. I've never even eaten leek to my knowledge, but I bought it with the intent of making a traditional Japanese dish that uses okara, which I now have a lot of.
I didn't make it, because I don't really like vinegar or miso. So sue me. Now that I don't eat fish or meat, a lot of Eastern Asian food is kind of pointless, in my taste buds. If someone can post a recipe for Japanese or Korean food that is vegetarian that is good, I'll try it. I just don't think I'll like it very much.
So, I used the leek to make a frittata. With ricotta! I love rhyming.
Ingredients:
1 large leek, chopped (or several smaller ones, I hear they are more tender)
1/2 c green onions, chopped
3 cloves garlic, minced
4 carrots, finely chopped
3 tomatoes, diced
Little oil for stir-frying
1 t crushed red pepper
1 1/2 cups ricotta (leftover from my pancakes this morning!)
6 eggs
1 cup okara
1 T dried parsley
1 t black pepper
1/2 cup parmesan cheese
Directions:
Preheat oven to 400 F.
In a cast iron skillet, saute the ingredients listed up until through crushed red pepper.
In a separate bowl, mix together the rest of the ingredients except the parmesan.
Pour the egg mixture into the skillet, stirring only to even the ingredients. Try not to stir at all.
Turn off the stove top, and let set for 5 minutes. Sprinkle parmesan over the top.
Place in the oven for 15-20 minutes until well-cooked.
Remove from oven, let cool for a few minutes.
Cut into wedges, and enjoy!
I seriously did though. I've never even eaten leek to my knowledge, but I bought it with the intent of making a traditional Japanese dish that uses okara, which I now have a lot of.
I didn't make it, because I don't really like vinegar or miso. So sue me. Now that I don't eat fish or meat, a lot of Eastern Asian food is kind of pointless, in my taste buds. If someone can post a recipe for Japanese or Korean food that is vegetarian that is good, I'll try it. I just don't think I'll like it very much.
So, I used the leek to make a frittata. With ricotta! I love rhyming.
Ingredients:
1 large leek, chopped (or several smaller ones, I hear they are more tender)
1/2 c green onions, chopped
3 cloves garlic, minced
4 carrots, finely chopped
3 tomatoes, diced
Little oil for stir-frying
1 t crushed red pepper
1 1/2 cups ricotta (leftover from my pancakes this morning!)
6 eggs
1 cup okara
1 T dried parsley
1 t black pepper
1/2 cup parmesan cheese
Directions:
Preheat oven to 400 F.
In a cast iron skillet, saute the ingredients listed up until through crushed red pepper.
In a separate bowl, mix together the rest of the ingredients except the parmesan.
Pour the egg mixture into the skillet, stirring only to even the ingredients. Try not to stir at all.
Turn off the stove top, and let set for 5 minutes. Sprinkle parmesan over the top.
Place in the oven for 15-20 minutes until well-cooked.
Remove from oven, let cool for a few minutes.
Cut into wedges, and enjoy!
Ricotta Pancakes
I love pancakes. I am terrible at making pancakes (always too dense, not fluffy) and they are always way too many calories because I live by myself and I eat the whole batch even though it has 4+ servings. Whoops!
So I decided to try something healthier, and a bit easier to portion control.
Low-carb, protein-rich pancakes. Also, really easy to make. I barely measured the ingredients, unlike traditional pancakes which take a few measuring spoons and scoops.
Ricotta pancakes
Ingredients
1/2 C Ricotta cheese
2 eggs
2 T Splenda (the kind that matches sugar cup for cup), or other sweetener.
1/2 scoop vanilla protein powder
1/2 t almond extract
1/4 C chocolate chips (or other mix-ins. I wouldn't add more than 1/2 cup mix-ins total, though)
Directions:
Mix it together. Make like regular pancakes. Makes 3 pancakes (or 2 and a pancake scramble in my case. That first pancake never comes out!).
Result:
Delicious! They were very moist and fluffy, and I didn't even eat them with syrup. Although, I think next time I will take out an egg and replace it with okara. Maybe mix some oatmeal in there, too. Perhaps a banana? I'll need to make them again and experiment.
Notes:
They are a little calorie-heavy still, at 450 calories per serving following this recipe. Also 25 g of fat means this recipe needs some serious adaptation if you are on a low-fat diet. It also has a lot of cholesterol, and pretty much no fiber (which is why I would replace an egg, or both, with okara).
But it's got 40 g of protein! And almost half the calcium recommended in a day. And only 9 g of sugar, which for pancakes, isn't too bad.
I should take the time to take pictures of my food before I devour it. I can get a little Mr. Hyde with food.
So I decided to try something healthier, and a bit easier to portion control.
Low-carb, protein-rich pancakes. Also, really easy to make. I barely measured the ingredients, unlike traditional pancakes which take a few measuring spoons and scoops.
Ricotta pancakes
Ingredients
1/2 C Ricotta cheese
2 eggs
2 T Splenda (the kind that matches sugar cup for cup), or other sweetener.
1/2 scoop vanilla protein powder
1/2 t almond extract
1/4 C chocolate chips (or other mix-ins. I wouldn't add more than 1/2 cup mix-ins total, though)
Directions:
Mix it together. Make like regular pancakes. Makes 3 pancakes (or 2 and a pancake scramble in my case. That first pancake never comes out!).
Result:
Delicious! They were very moist and fluffy, and I didn't even eat them with syrup. Although, I think next time I will take out an egg and replace it with okara. Maybe mix some oatmeal in there, too. Perhaps a banana? I'll need to make them again and experiment.
Notes:
They are a little calorie-heavy still, at 450 calories per serving following this recipe. Also 25 g of fat means this recipe needs some serious adaptation if you are on a low-fat diet. It also has a lot of cholesterol, and pretty much no fiber (which is why I would replace an egg, or both, with okara).
But it's got 40 g of protein! And almost half the calcium recommended in a day. And only 9 g of sugar, which for pancakes, isn't too bad.
I should take the time to take pictures of my food before I devour it. I can get a little Mr. Hyde with food.
Saturday, March 9, 2013
Soy Milk
I made soymilk for the first time today. It was pretty easy, actually. Taste is ok. I made it a little thin, so next time I will reduce the amount of water I use.
Ingredients:
1 cup dry soy beans
Water!
Directions:
1) Soak the beans overnight (or before you leave for work, in my case).
2) Drain, and rinse. Add to blender with more water (enough to cover it).
3) BLEND IT! Actually, blend it really well.
4) Add to stock pot with about 4 cups of water, and bring to a simmer for at least 20 minutes. It will try to foam over. Be sure you keep that pre-soymilk in it's place!
5) Strain the milk into another pot either using a clean thin towel, or a fine mesh strainer. The pulp, called okara, apparently is awesome. I will make protein bars, lasagna, soup and possibly pancakes with it tomorrow. Results forthcoming. Right now, it's just hanging out in my fridge.
6) Bam, you have soymilk. I put mine in a half-gallon jug, because I used too much water. Refrigerate it. Enjoy it. I already had a couple glasses. It's good enough for me.
Note: I prefer unsweetened soy milk, so you may want to add honey or sugar, and maybe some vanilla to it if you want yours sweetened.
Ingredients:
1 cup dry soy beans
Water!
Directions:
1) Soak the beans overnight (or before you leave for work, in my case).
2) Drain, and rinse. Add to blender with more water (enough to cover it).
3) BLEND IT! Actually, blend it really well.
4) Add to stock pot with about 4 cups of water, and bring to a simmer for at least 20 minutes. It will try to foam over. Be sure you keep that pre-soymilk in it's place!
5) Strain the milk into another pot either using a clean thin towel, or a fine mesh strainer. The pulp, called okara, apparently is awesome. I will make protein bars, lasagna, soup and possibly pancakes with it tomorrow. Results forthcoming. Right now, it's just hanging out in my fridge.
6) Bam, you have soymilk. I put mine in a half-gallon jug, because I used too much water. Refrigerate it. Enjoy it. I already had a couple glasses. It's good enough for me.
Note: I prefer unsweetened soy milk, so you may want to add honey or sugar, and maybe some vanilla to it if you want yours sweetened.
Me and my milk, being creeped on by my cat.
Welcome
I love food. Who doesn't, though?
Having found myself teased by my co-workers for my weird food habits (in many ways, I eat very healthy, until I eat half a box of thin mints or a family sized bag of licorice), I decided to start posting my recipes. I love to experiment with food, so it seemed like a good idea.
On the other hand, I do not have a lot of food to be throwing around fidgeting with the recipes. Everything I make, I'm going to eat. I try to waste as little as I can and buy the cheapest ingredients. If I can get free food, I will eat it (without being really moochy. No one likes a mooch).
On the other hand, I'm really elitist when it comes to food. I don't eat fast food, or meat, or deep-fried foods, or gelatin. I buy organic 90% of the time. I rarely buy processed food (except samosas. I can't get the hang of them). I buy peace coffee from the bulk bins at my co-op. Local honey, only. Eggs from free-range chickens, preferably raised by the Amish. Or my mom. Yes, all cheese is good, but when it's cave-aged sharp cheddar from Wisconsin, I will buy that instead of a cheap block from Target.
That's not to say I won't eat the doughnut or chipotle burrito that my boss buys everyone as a prize for doing good work. Or the french fries when I'm drinking at a bar. And if I'm traveling and I don't speak the language, I am not going to make a fuss about what the heck kind of animal I am eating. I'm just not going to buy any of those things and make them myself. And I am on a tight enough budget where I can't afford to eat out or travel very often.
Anyway, enjoy the recipes. Hopefully you find something tasty in them. (Side note: I hate salt. The only sodium going into my recipes is going to be from soy sauce, or because chemistry says I need it. I like spices and seasonings, not salt. I also like bland food. I'm Minnesotan. It's part of who I am. I like spicy and stuff, but I don't go overboard.)
Having found myself teased by my co-workers for my weird food habits (in many ways, I eat very healthy, until I eat half a box of thin mints or a family sized bag of licorice), I decided to start posting my recipes. I love to experiment with food, so it seemed like a good idea.
On the other hand, I do not have a lot of food to be throwing around fidgeting with the recipes. Everything I make, I'm going to eat. I try to waste as little as I can and buy the cheapest ingredients. If I can get free food, I will eat it (without being really moochy. No one likes a mooch).
On the other hand, I'm really elitist when it comes to food. I don't eat fast food, or meat, or deep-fried foods, or gelatin. I buy organic 90% of the time. I rarely buy processed food (except samosas. I can't get the hang of them). I buy peace coffee from the bulk bins at my co-op. Local honey, only. Eggs from free-range chickens, preferably raised by the Amish. Or my mom. Yes, all cheese is good, but when it's cave-aged sharp cheddar from Wisconsin, I will buy that instead of a cheap block from Target.
That's not to say I won't eat the doughnut or chipotle burrito that my boss buys everyone as a prize for doing good work. Or the french fries when I'm drinking at a bar. And if I'm traveling and I don't speak the language, I am not going to make a fuss about what the heck kind of animal I am eating. I'm just not going to buy any of those things and make them myself. And I am on a tight enough budget where I can't afford to eat out or travel very often.
Anyway, enjoy the recipes. Hopefully you find something tasty in them. (Side note: I hate salt. The only sodium going into my recipes is going to be from soy sauce, or because chemistry says I need it. I like spices and seasonings, not salt. I also like bland food. I'm Minnesotan. It's part of who I am. I like spicy and stuff, but I don't go overboard.)
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