For Day Two of Week Three of the “Detox Cuisine” Cleanse they had you eating the same thing for lunch and for dinner, which I have to guess was a mistake. As a result, I’m improvising and switching out the lunch for the thing that I think sounds best out of all the lunch and dinner meals… TACOS!
Another heads up for today – you have to start preparing your breakfast the night before – happily, I caught that in time.
The original muesli recipe had you soak the oats and dried fruits in 2/3 cup water overnight in the refrigerator. That doesn’t sound very tasty to me, I soaked mine in 1/2 cup almond milk instead. Very tasty!
February 19, 2013 1 Comment
While Sheila and I are living it up here in Coronado, this healthy and hearty soup served as our lunch one day and dinner the next. You do need to remember to soak the beans the night before, otherwise it is pretty straightforward. Unlike yesterday, this time the photos nearly match how I describe to do it, nearly. I just had to use two baking dishes for the roasting of the vegetables, if you have a dish that is large enough, just use one.
If you have leftovers, when reheating be certain to add a bit more water to thin out the soup. It thickens considerably as it cools.
October 16, 2012 1 Comment
Earlier this week, Marissa sent me an email at 12:05 PM, asking me to make a pumpkin and lentil chili recipe for the blog.
By 1:17 PM, a mere 1 hour and 12 minutes later, I was sending her a text with a photo of the chili cooking away. Yep, that’s how I roll.
This pumpkin chili goes together quickly and there are very few dishes to wash – a chef’s knife, 1 measuring cup, 1 set of measuring spoons, a strainer, a spoon or spatula to stir with, and the pot it cooks in… not bad for 16 delicious and super healthy servings… for a crowd, a party, or a big family dinner. Plus, if it’s for a little family dinner, no fear, it freezes great!
October 12, 2012 3 Comments
This salad comes together quickly. The pasta takes ten minutes to cook and while that is boiling away, you just have to chop up a few things and then toss it all together in a bowl… and you’re done. Easy and quick, right?
You’ll only be using half of a can of beans. Refrigerate the rest and add it to another salad later on or mash with a little olive oil, garlic, minced cilantro, salt, and pepper and you have a tasty little bean dip.
The feta I used is, of course, from Trader Joe’s and I love the addition of the Mediterranean herbs. Oh, and crumbled goat cheese would be a lovely cheese to use instead of feta.
May 2, 2012 4 Comments
Succotash is a hot bean and corn dish that was popular during the Great Depression because of the ingredients were more readily available than most other foods and relatively less expensive. I’m not a fan of traditional succotash… but turn it into a cold salad with basil dressing, and I’m all in!
January 26, 2012 1 Comment
It’s the day before Thanksgiving, the last thing any of us wants to eat is turkey or chicken! In fact, today – the day and night before Turkey Day – is the biggest day for pizza delivery for the entire year! Bigger than Super Bowl Sunday, bigger than New Year’s Eve (we always ordered delivery pizza for our kids that night just as we were heading out the door), bigger than any other day! Why??? Because everyone is sick of cooking, the refrigerators are full, and we are all anticipating cooking and eating turkey tomorrow!
In honor of the “no poultry” unwritten rule, I’ve got some spicy chili for your dining pleasure. I purchased a package of chorizo bolita at the Mexican market thinking I was going to be trying some new and exciting style of chorizo. After some internet research, I learned that chorizo bolita is just regular chorizo in little links. Bolita means pellets. Oh well, I tried, and it turns out it is a convenient way to buy chorizo. You can cut off as many links as you need and then repackage and freeze the rest in smaller amounts. I used 3 pellets, or about 5 ounces, for this chili recipe. Plus I really wanted to cook and slice the chorizo as links instead of cooking and crumbling it as I usually do. Removing the casing very carefully and then cooking the links in a bit of water, gave me the exact result I was looking for.
November 23, 2011 4 Comments
Last month my dad was in Colorado visiting friends and shopping for beans. OK, not exactly shopping for beans, but he had offered to pick up some anasazi beans for my cousin, Dennice, and some pinto beans for a friend of his. Dennice was thinking he’d get her a pound or two of beans, but in my dad’s usual style, he brought home a 10-pound bag. Really, who needs 10-pounds of dried beans? I offered to take three pounds off her hands, at $1.20 a pound, they were a steal. If you haven’t seen anasazi beans before, they are pretty cool looking, but honestly, they taste about the same as a kidney bean and once cooked, they lose most of their good looks. Plus they are a lot more expensive than plain-Jane kidney beans as you can see from THIS LINK on Amazon. Anasazi beans have been available commercially only since 1983, check out THIS LINK to learn more about them… and just about every other bean you might be even remotely interested in. So, feel free to substitute kidney beans in this recipe. And if you don’t want to go to the time (overnight soaking) and trouble of starting with dried beans, use three 15-ounce cans of kidney or pinto beans, drained and reserving the liquid. You’ll be adding that liquid (or the cooking liquid from the dried beans) to the chili. If you don’t have a full 3 cups of liquid to add, supplement with either tap water, vegetable broth, or chicken broth.
The thing that makes this chili special is the blend of three pure chile powders; California, ancho, and chipotle. Do me a favor – go pull out the jar or can of McCormick or Shilling chili powder you have in your spice cabinet. Now look at the ingredients; it probably reads something like this – Ingredients: chili peppers, cumin, oregano, salt, garlic, and silicon dioxide. That’s right, plain chili powder is more than just plain. So buy a selection of pure chile powders and you will be able to control the season of things you use chile powder in. If you want to kick it up a bit, add more chipotle chile powder, to taste. Most grocery stores now carry all three of these chile powders, and you can always find them at Cost Plus World Market.
October 9, 2011 1 Comment
A cassoulet, which originated in the south of France, is a hearty cold-weather meal filled with meats and baked in a thick stew of beans and vegetables. So why am I making a cassoulet when it is 109 degrees outside? Answer – because I’m crazy, that’s why! Actually along with the craziness there is a practical reason. I had just less then a pound of leftover lamb cut from a shank that I used for THIS RECIPE. And I know, without a doubt, that if I tucked it into the freezer and waited till fall to make the cassoulet, it would be lost forever in the depths of my freezer and eventually thrown away.
Cassoulets generally take between 6 – 8 hours to prepare… plus the overnight soaking of the beans. I’ve pared this down to about 3 hours and with only 1 hour of bean soaking time. For that reason I am calling this a quick cassoulet, although 3 + 1 hours isn’t exactly quick, I know! Bookmark this for winter and you’ll enjoy having the kitchen all warm and aromatic for that length of time, I promise. This recipe can be easily doubled or even tripled to serve a crowd.
July 27, 2011 1 Comment
I’m going to try to post a “Meatless Monday” meal every week. I honestly don’t know how long I’ll keep it up, but I’m going to give it my best shot. The problem with posting on Monday, is that if the recipe sounds like something you really would like to try for dinner that night, it doesn’t give you much time to get to the store and get the ingredients. So I plan to post “MM” recipes over the weekend.
Besides the Boca burgers I use to buy for Marissa during her vegetarian days, I’ve never purchased or cooked with meat replacements before, but the more I hear about them, the more I’ve been wanting to give them a chance. Vegan activist and author, Kathy Freston, has been a frequent guest on both Oprah and Ellen and she swears by the Gardein and Morningstar Farms brands, so that is what I am going to start with.
I purchased a half-dozen different packages and decided to play it safe for this first go round and make chili, since if we didn’t care for the “fake” meat taste, the bold and spicy flavors of chili would easily cover it up!
April 10, 2011 2 Comments
July 8, 2010 No Comments