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Archive for July, 2009

This salad makes a filling but light meal, perfect for lunch or later at night when you’re hungry but don’t want to eat a ton.

Dressing:

Balsmaic Vinegar and Olive Oil in a 2:1 ration

A squirt of Dijon mustard

A lot of cut up scallions or spring onions tops (we’ve been getting these from our CSA so I used the green part)

Black Pepper

Whisk everything together and you have a good dressing.

Salad:

field greens

carrots

cucumbers

whole wheat cous cous (1/4 cuo cous cous per serving)

1 cooked vegetarian chicken patty per serving

1. Toss field greens in the dressing and make a bed for the rest of the salad.

2. Put a scoop of whole wheat cous cous on top of the greens.

3. Surround the cous cous with sliced vegetables. We had cucumbers and carrots.

4. Top the cous cous with strips of vegetarian chicken.

5. Drizzle a little dressing on top of the “chicken”.

I like my vegetables to stay crunchy which is why I pre dressed the greens.

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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P1010391

2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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I just made this refreshing and protein packed lunch after a long run. Yum, I had to share it right away. FYI, this dish has about 20 grams of protein, 7 grams of fat, 250 calories, 7 grams of fiber, and about 20% of your daily iron requirement. Not bad, especially because it is so tasty and filling. It also could be an ad for Trader Joe’s.

This recipe serves 1:

1 vegetarian Italian sausage (I used the Trader Joe’s brand) cut into bite sized pieces

1/3 cup cooked lentils (I used the pre-packages Trader Joe’s brand)

1/4 rough chopped red onion

4 inches of garlic scape, 1/2 sliced and 1/2 finely chopped, or scallion, or clove of garlic

1/4 cup non fat plain yogurt (I recently discovered the Trader Joe’s European Style non fat yogurt, it’s not thick like Greek Yogurt, but it’s creamier than regular yogurt.)

1. Brown the sausage, onion, and sliced garlic scape in a frying pan coated with cooking spray. This should be quick, don’t let the onions get soggy. (If you have time, chill this mixture, if you’re really hungry like I was don’t worry about chilling it.)

2. In the bottom of your bowl combine the yogurt and the chopped garlic scape.

3. Add the lentils and mix with the yogurt.

4. Put the sausage, onion, garlic scape combo on top and you’re done.

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