Jul. 30th, 2010 05:19 pm
spidersweb1: (bowl)
Quinoa-Chickpea-Tomato-Cucumber-Olive Salad :)

2 cups cooked quinoa, cooled
1 15 oz can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (peeling is up to you)
a handful of olives pitted and chopped (I used morrocan oil-cured)
1/4 cup Spoon tomatoes, rinsed and stemmed (used whatever tomatoes you like and more, too)
1/2 cup Greek Vinaigrette (I used Kraft Extra Virgin Olive Oil Greek Vin. "with Feta and Kalamata olives")

Add all ingredients together, add dressing, mix until well coated. Chill, then serve. Ridiculously high in protein and fiber! Tastes about the same as couscous salad. (Serving size: 1 cup as a side, 2 cups as an entree)

Breakfast Biscuits
1 pkg steam-in-the-bag spinach, thawed
1 cup soy crumbles/faux sausage
1/4 cup parmesano-reggiano, shredded
1/4 cup cheddar (you choose the fattiness), shredded
some spices/seasoning
7 egg whites
3 whole eggs
12 whole wheat biscuits (used the Joy of Cooking recipe)

•Make biscuits, remove from over, let cool, and split in half. Leave oven at 450. Lightly grease or spray a 12-muffin tin.
•In mixer/food processor, place spinach, faux sausage, cheese, seasoning, and blend. Add eggs and egg whites one at a time. Distribute mixture between muffin cups, bake for 15 minutes. Remove from oven, and using spatula, remove "muffins" promptly, and let cool on plate/waxed paper/etc.
•Once cool, place one "muffin" between split biscuit, and wrap in square of tinfoil. Place all foiled biscuits in ziploc and store in freezer.
•To reheat, thaw (I get it out the night before and set in fridge), then unwrap foil and place in toaster oven for 10-15 minutes. I don't remove the foil, but leave it as a square for the biscuit to sit on. That prevents drips and heinous toaster burning incidents. (Serving size: 1 biscuit) Bonus, if you're running late, just toss the foil covered biccie in your bag and zap it at work.
spidersweb1: (Bread)
1.5 cups skim milk (may sub water)
2 tsp dry yeast
2.5 Tbs brown sugar
1 tsp vanilla
0.25 cup oil (I used Smart Balance oil blend)

0.5 cups rolled oats (not quickcook)
2.75 cups flour (I did half unbleached bread flour and half whole wheat)
1tsp salt

0.5 cups chopped dates
0.5 cups chopped dried apples
1tsp cinnamon
healthy dash of pumpkin pie spice (ginger nutmeg allspice cinnamon)
0.5 tsp salt

If you use a bread machine, set it to regular bread with a light crust setting and add the fruit mix when it beeps. By itself though, I'd suggest mixing the wet and dry ingredients, letting it sit 5-10 to allow gluten to form, then adding in the fruit mix. Let it rise to double, punch it down, form a loaf, put it in a greased pan and let it rise again. When it looks ready (i.e., the size of a breaf loaf), bake it at 350 for 30-35 minutes.
spidersweb1: (Default)

What I changed:
• used 4 potatoes (medium-small)
• used 4 leeks (love!)
• used 1 small onion
• used just a sprinkle of black pepper, and a sprinkle of Mrs. Dash (instead of pepper & thyme)
• used Better than Bullion to make the chicken broth, and brought it to a boil to dissolve it first (my pref)
-only used 3 teaspoons of BtB for the 5 cups of water
-because I like a potato leek soup that tastes more of potato than chicken

• threw in 2-3 small (0.5") pieces of pork fatback saved from when I made black bean and country ham soup (for flavoring)

• I plan to use some dairy in it (the recipe calls for 1 cup of heavy cream), but I'm going to use 0.5 cup half-n-half and 0.5 cup ff skim milk
spidersweb1: (bowl)
It's a dangerous thing, this Teacher Appreciation week. Each day at lunch, we have circled the mail room, listening to each other's mutterings. "...That one's a sausage cassarole- very tasty..." "...Don't get the yellow cake unless you like coconut." "Did you try the chex mix? It has tobasco..." "Ooh! Someone brought mini-cheesecakes!"

I have been driven to trade my usual after school snack for small samplings of these fine selections from the Junior League cookbook. On Friday, they always do a cake-walk by drawing numbers for labeled boxes brought by the parents association. Last year, I received several small dessert loaves. That worked well, as I could quickly divest myself of flavors I would not eat (why do people think banana bread is tasty? ew). This year, I was handed a yellow cake with chocolate frosting from Fresh Market.

This fills me with mixed emotions. I would like to keep it all for myself, evisioning the baroque pleasure of divesting myself of work clothes and sitting in the middle of my bed with nothing but this box of cake and fork. But, that way madness lies. I have managed to get rid of just over half of it by giving my last class pieces as they finished a vocabulary quiz. I am going to try and make myself put it in the freezer when I get home.

It's not really that great a cake, anyhow; the cake part's somewhat dry. My mother makes better. It's just that I have always held desserts in high regard as a special indulgence. I have to remember that this is more of a pacifier, something to placate us during the last seven weeks of school-- as though the sheer insanity of special schedules in May while you're trying to prepare students for a final and get their grades and comments in on time, too, can be modified by sufficient pre-application of butter and extra fine granulated sugar.

Part of me wants to embrace that philosophy, saying, "Medicate me now, Betty Crocker!" But, I'm no pushover; I can stand strong in the face of baked goods. Just, maybe...after one more peice.
spidersweb1: (Default)
Sausage Cornbread Bake (the lighter version)

1 lb turkey sausage
1 can Petite Dice Tomatoes with peppers and onions
½ cup Egg Beaters (2 eggs worth)
1 ½ cups SELF-RISING buttermilk cornmeal mix
¾ cup skim milk
some Cayenne Pepper or Chili Seasoning or Hot Sauce!
shredded (light or fat free) cheese, to taste

Preheat to 425F. Grease 2-qt backing dish. Brown sausage in skillet and drain.

Combine all ingredients except cheese and sausage in a bowl. Mix well. Pour half into the greased baking dish. Sprinkle with sausage and cheese. Pour remaining batter over top. Bake for 30 minutes and let cool. Makes 12-24 servings, depending on how you want to cut it!


spidersweb1: (Default)

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