So I was over reading what All-Knowing Jen has to say, and she mentioned the difficulty of coming up with healthy yet yummy meals. Happy Veggie chimed in, and then The Mixologist contributed a yummy-sounding recipe. And I thought, "Yay Mixologist! We should have more of those!"
With people talking about cutting down on their eating out, and with "in season" just around the corner (one month til Farmers' Market!), I thought it would be a good time to collect some recipes. Especially since, as most of you know, the majority of the recipes in my repertoire involve heavy cream. :-) While Puck and I never seem to tire of black bean tacos (avocados are the good fat!), I could really use some other non-heavy-cream meals in the rotation.
Hit me!
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I'm not ignoring you - just trying to think of a good one to share- I may have to look some up! :)
I'm in except that you know me and recepies - I don't usually have them unless I'm baking. It's more of a "what do we have in the fridge tonight" type of game. I could give the recepie for a gumbo that I really like (with fresh or frozen shrimp and you can add canned crab too of course). Or do you want some easy Korean food like bulkogi (grilled, marinated beef)? Oh - and I've started on another craze - I now make my own bagels. Yummy!
I know! I posted this and then realized I didn't actually have any quick, healthy recipes to exchange, because most of my meals tend to be neither. So black bean tacos it is, because that's the only tested one I've got.
Black Bean Tacos: (Note: all quantities save the can of beans are estimates.)
Upend a can of refried black beans into a small saucepan. Add a half cup of hot salsa, a couple dashes of hot sauce, 1/2 teaspoon each of cumin, chili powder, and cinnamon, 1/4 teaspon garlic powder. If you live with Puck, also add 1 teaspoon of cayenne.
Quick guac: Halve an avocado, remove the pit, scoop the flesh into a bowl and mash with a couple tablespoons of salsa, 1/4 teaspoon salt, a few grinds of pepper, and a dash of lime juice.
Chop tomato, lettuce, scallion and jalepeno (note: I very rarely use the last two because we don't always have them on hand, but I'll use 'em if we've got 'em). Grate lots of cheese. :-)
Spread guac on a flour tortilla. Put a hard taco shell (those yummy blue corn ones if you can find them) on it. Fill hard shell with beans, veggies & cheese. (Oh, and sour cream if you like it. We don't.) Wrap tortilla around taco shell, eat.
Well, guess I can give you another made up one (with estimates). For this you really should use the Asian/Japanese eggplants. You don't have to peel them or anything and they have more flesh to seeds so you don't have to seed them either!
The only problem is the seasonings are to taste and I don't know if folks use fresh stuff or dried. In the summer, I use the fresh stuff, but will estimate based on dried.
Also, this is best MIXED with cooked shell, bowtie, elbow etc pasta rather than over spaghetti, I think.
Eggplant pasta:
1-2 Asian eggplants cut into bite sized pieces (cut length wise first and then slice to about 1/4 to 1/2 inch thick)
8 oz tomato sauce
14 oz (large can) tomatoes - diced or stewed
4 T olive oil (good fat!)
3 cloves garlic
one small-med onion, chopped
1 T Italain seasoning (or your choice of fresh chopped herbs like basil)
1/2 - 1 t red pepper flakes (Korean or cayenne) Trust me - add it.
1 can or 1/2 pack fresh, button mushrooms - sliced (the ones that you can get at any market. DON'T use shiitake!!)
Heat oil in non-stick pan. Add eggplant and brown slightly. Add onion and garlic and cook 2-3 min. Add tomatoes, sauce, italian seasoning and dried red pepper. Simmer for 15 min. Add mushrooms and simmer 5 min more. Add cooked pasta to taste.
Don't forget to top with motzerella/provalone/parmasean CHEESE. =)
Enjoy.
My "Boil a couple handfuls of spaghetti, pour some olive oil over it, sprinkle liberally with Cavender's Greek and Big Ol' Can O' Kraft Parmesan" isn't going to cut it here, is it?
Diplowhat: Yay! I've never had Asian eggplant. I'll have to seek it out. Also, the other recipes sounded yummy too — more?
Temp: No, that totally counts. I'm not sure I can endorse the use of Kraft can-o-cheese powder, but then, I don't have to. :-) (Velveeta, though, will get you banned.)
Don't think so but you made me think of another easy dish. Great for taking to parties/picnics.
Cook about 1/2 box of spiral pasta. Drain and rinse with cool water.
Add 1/2 block of feta, cubed
olives (your choice on kind - recommed black or calamata)
Cherry tomatoes (I like to slice them in half)
Paul Newman's Three Cheese Balsamic Vinaigrette to taste.
Can eat right away or keep in fridge for up to 48 hours.
Or, you can always make tabuli, which I love. Another hit at parties:
1/4 c olive oil
1/4 c lemon juice
1 clove garlic, crushed
one bunch curly parsley, finely chopped (I like to leave out a lot of the stems and just cut up the leafy part)
2-3 roma tomatoes, seeded and chopped
1/2 block feta cheese, cubed
one cucumber, peeled and cubed/chopped
"2 serving size" (according to box)portion of cooked couscous, cooled.
can add 1/2-1 finely diced shallot but it's a strong flavor.
Mix the oil, lemon juice and garlic first. (and shallot if using) Add the rest. mix well. Can keep in fridge for up to a week.
http://www.cookinglight.com
The site lets users rate recipes, so be sure to pick stuff with 4 stars. I'd post a link to a specific recipe, but my brain is still in Moorhead. I think you can search for prep and cooking times, and all recipes come with nutrition information.
You make your own bagels! Boggle.
Quick and easy chili (that tastes like chili)
Brown ground beef or turkey (I do a pound and get leftovers) While browning add in 1-3 T ground ancho chili powder (the pure stuff, not chili powder from the grocery store) I get mine from Penzeys or the co-op. I also add 1 t ground chipotle pepper. More or less depending on how hot I want it. 1/4 t ground, or 1/2 t whole cumin.
Drain if you need to, then add in 1 small onion chopped, green peppers chopped if you have them (I'm partial to a small dice for both). Saute with the meat and spices, a can of dice tomatoes with green chilis (a staple in my house) and a can of either black or red beans drained. You may need to add extra liquid. I add chick stock if I have it, water if I don't
Simmer until you're too impatient to eat. Its great with sour cream (low fat of course) and cheese.
The cooking the veggies in with the meat slightly out of order keeps me to a single pan. Sometimes I toss in the onion with the meat while I brown it, and it works fine. They key is less dishes.
Oh, I want to play, too! But all my recipes are in a box somewhere between Blarney and WI!
Oh, wait... I think I've got some on the ipaq from our last European adventure...
Yay! Beef Broccoli Stir-fry
8oz. vermicelli (or spaghetti or whatever)
Sauce: 1/2 c. oj; 1 Tbl. cornstarch; 2 Tbl. soy sauce; 2 tsp. sugar; 3/4 tsp. five spice powder; sprinkle red pepper flakes
Stir-fry: 12 oz. beef sirloin, thinly sliced; 1 med. onion, cut into wedges; 1 garlic clove, minced (or more, if you live with Mr. Kluges!); 3 c. fresh broccoli florets; 1 red bell pepper, cut into strips
Cook pasta, drain, and keep warm.
Mix sauce ingredients until wel blended & set aside.
Cook beef, onion, & garlic in hot skillet 3-5 min. or until beef no longer pink and onion is crisp-tender. Add broccoli and bell pepper. Cover & cook, stirring occasionally, until vegs are crisp-tender (2-4 min.). Add sauce; cook & stir 2-3 min or until thickened & bubbly. Serve over noodles.
So, do you think if we made a blog (called, say, Field of Recipes... or something much more clever), to which all of us could contribute, that would be for sharing yummy, healthy, and easy recipes, would anybody come? Like, I mean, us?
Ms. Huis Herself, I would totally visit a recipe blog! I think that's a fabulous idea!
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