Saturday, July 31, 2010

Colorful Summer Fruit Salad

4 large manoges peeled and cut into bite sized pieces
1 pint of blueberries rinsed and dried
1 pint red raspberries rinsed and drained
2 cups orange juice

Mix the fruits. Pour enough orange juice on them to cover about half of them. Let marinate in the fridge and enjoy! Easy, healthy, and yummy. Proportions of anything can be changed. Different fruits can be used.

Saturday, July 24, 2010

Raw and Roasted Summer Veggie Grain Salad

This is a complete summer salad with veggies, grains, and protein! It gets better the longer it sits!

1 small head of cauliflower, cut into bite sized florets
3 medium zucchini peeled and chopped into bite sized pieces
1 large red bell pepper chopped into bite sized pieces
1 pint cherry or grape tomatoes, cut in half
1 14 1/2 oz can of chick peas drained
1 large red onion
1 head of garlic
1 1/2 cups quinoa
olive oil
juice of one lemon
2 t mustard seeds, light, dark, or mixed
1 T dried oregano
1 T dried dill or fresh would be great
salt and pepper to taste

To cook the quinoa:

Get 3 cups of water boiling in a small pot.
Add 1 1/2 c quino and turn down heat to a simmer.
Let simmer 15 minutes.

To roast the garlic and onions:

Heat over to 500 degrees.
Peel and chop one big red onion into bite sized pieces
Peel all the cloves from one head of garlic.
Toss the onions and garlic in olive oil to coat.
Sprinkle with a little salt and pepper.
Roast at 500 degrees for about 15 minutes.

To make the salad:

Mix the cauliflower,zucchini, bell pepper, tomatoes, and chick peas.
Toss with enough olive oil to coat them.
Add the juice of one lemon, the mustard seeds, oregan, dill, salt, and pepper.
Blend well the mix in the quinoa and blend some more.

Add the roasted veggies when they are read and you have a simple and healthy summer salad.

Wednesday, July 7, 2010

Not Your Mother's Indian Korma

My mom is not Indian, but if she was I am sure she would not make Korma this way. It is an Indian-inspired dish with a great cream sauce over veggies and nuts - spicy and a tiny bit sweet. I ran out of cream so I used coconut milk as well. This feeds a family of six plus leftovers, or ME and a bunch of friends :)

I'd cut the recipe in half it if you want a reasonable sized recipe. It's ok to use 1 pint cream and 1 can of coconut milk if you half it, then about 1/2 of everything else.

1 small head of cauliflower, cut into florets
1 medium head of broccoli cut into florets
4 carrots peeled and chopped into pieces
1 bag of frozen peas
3 medium or one large potato - any kind cut into 1/2" pieces
1 large sweet onion, cut into bite sized chunks
1 large red bell pepper chopped into 1/2" pieces

1 1/2 cups cashews
4 T butter

3" ginger, minced
4 cloves garlic minced
6-7 ripe plum tomatoes - squeeze the water out and finely chop

1 1/2 cups minced pineapple, fresh is great, canned works

Spices for veggies:
1/2 t coriander
1/2 t cumin
1/2 t tumeric

Spices for tomatoes:
2 T cumin
2 T tumeric
2 T garam masala
2 t coriander
2 t salt
* If you like things hot you can add 2 t chile powder. I omitted it.

1 pint heavy cream
2 cans coconut milk

In a steamer basket over boiling water or in a microwave, steam the broccoli, cauliflower (about 5 minutes each), the carrots (about 3 minutes), the peas (about a minute) until each is tender. Dump them all into a big bowl.

In a big skillet coat the bottom with olive oil over medium high heat and saute potatoe pieces for about 5 minutes. Add onions and red pepper pieces as well as spices for veggies (1/2 t each of coriander, cumin, and tumeric) and saute till potaotes and onions are tender. Dump that in the big bowl with the rest of the veggies.

In the same skillet, heat 4 T butter and roast the cashews till brown. Dump them in with the veggies.

Now, get out a large soup pot and heat olive oil to coat the bottom over medium high heat. Add ginger, garlic, tomatoes, and spices for tomatoes (2 T each cumin, tumeric, garam marsala, 2 t each coriander & salt). Saute till ginger and garlic are cooked and tomatoes are soft. It will be kind of pasty. Stir it a lot.

Now add the heavy cream and coconut milk and stir till all is combined. Dump in the veggies/cashews, and the pineapple and heat thoroughly. Then simmer for about 15-20 minutes to let the flavors mesh.

I am sure you could add cooked chicken or whatever else you can think of. I pour it over fried tofu, or rice.

Roasted Vegetable Vegetarian Moussaka

Moussaka is a traditional greek dish that usually has a potato topping. I've modified everything to my liking! This is meatless, but if you want you could easily add anything you like!

For Tomato/Zucchini Puree
3 zucchini, chopped
1 pint cherry, grape, or other small tomatoes, cut in half
4 cloves garlic minced
juice of half a lemon
1 t salt
olive oil

Use olive oil to coat the bottom of a saute pan. Add tomatoes over medium high heat and cook till soft. As they soften add the garlic and cook that in too.

Cook zucchini in boiling water till mushy. Mash the zucchini and put in a towel and squeeze out excess liquid.

Add the zucchini puree to the tomatoes and garlic. Add the lemon juice, salt, and 2-3 extra tablespoons of olive oil.

Take off the heat and mash it all together.

For Moussaka
2 lbs red tomatoes, cut into 1" chunks or so
2 eggplants peeled and sliced into 1/4 inch slices
5 tomatoes
1 whole head of garlic - peel the cloves
2 zucchini
1 pint mushrooms (any kind) cut into bite sized pieces
1 sweet vidalia or other sweet onion, cut into chunks
2 large red bell peppers cut into bite sized pieces

1 32-40 oz container of yogurt (either works).
juice of 1/2 a lemon
juice of the other half of the lemon
3 T dried dill + garnish
1 t garlic powder
olive oil
salt and pepper
dried oregano

Get the potatoes into boiling water and let them boil for 12-15 minutes until tender. Strain out the water and return potatoes to the pot. Add the yogurt, 3 T dried dill, 2 t salt, 1t garlic powder, and juice of half a lemon. Mash like crazy.

Cut tomatoes into slices, lightly sqeeze out water and mix with 4 cloves of minced garlic. Let sit while you do the next step.

Preheat oven to 500 degrees. Oil both sides of the egglplant slices, place on a cookie sheet lined with foil, lightly salt and then roast in a 500 degree oven for 20 minutes. Meanwhile oil a 9x13" glass baking dish with olive oil and line the bottom with eggplant slices.
Line tomatoes/garlic over the eggplant slices.

Next toss the red peppers, onions, and mushrooms with olive oil, 1 T salt, and 1 T oregano. Put on a lined cookie tray and roast at 50o degrees for 15 minutes. Dump this over the eggplant and tomatoes when done.

Lastly peel zucchini and slice longways. Toss with olive oil, 1 t salt, and 1 t oregano. Roast on lined cookie sheet for 12 minutes in the 500 degree oven. Line the zucchini slices over the other vegetables. Add 2 T oregano over all this and 2 t salt and mix in well. Sprinkle juice of half a lemon over all this. Last but not least, spread the mashed potatoe mixture over the top Sprinkle some extra dill on top for garnish.

Let the oven cool down to 350 however you choose to do that. I turn it off and check it and then when it is cool enough turn it to 350.

Bake until the potoates get a little crusty on top - if they get crusty before 20 minutes, cover with foil and bake until 20 minutes is up total. Enjoy!

Almond Milk Chai Frappe

If you want, you can make your own almond milk, or you can buy it: Soak 1 c almonds in a bowl with water to cover and a little more (they'll expand) overnight in the fridge. Dump the almonds and their water into a high power blender the next morning and add 1 1/2 to 2 cups of water. Blend, strain, dump the solids and save the milk! Now use it for this recipe:

1 1/2 c almond milk
1 t ground allspice
4-7 whole cardamom pods
6-8 whole cloves
2 t ground nutmeg
1 t allspice powder2-4 sweet pitted dates (more if you like it really sweet - this just gives it a hint)
1/2 c ice or more to taste

Blend and enjoy!

Good Morning Fruity Smoothie

1 apple
juice of 1 lime
handful of red grapes
orange juice
cherry kefir
2 T flax seeds
protein powder

Put in a blender, mix, and enjoy!