Saturday, May 28, 2011

Swiss or Rainbow Chard Spring Rolls

A big thank you to Tricia Royall, hairdresser/artistic goddess who told me how to make these! Healthy food doesn't get much tastier!

1 big head of fresh swiss or rainbow chard
1 cup of brown or white rice, cooked in 2 cups water
1/2 cup sweet onion, minced fine
2 carrots chopped fine
1 stalk celery chopped fine
1 medium or 2 small beets, chopped fine
olive oil
Soy sauce or Braggs Amino Acid

Heat olive oil on the bottom of a skillet and saute the onion, carrots, celery, and beets till tender. Add the rice and stir around till the rice is warm. Let the mixture cool in the fridge.

Now, take the chard and chop off the stems and cut out the hard center vein from the leaves, keeping the leaf portions as intact as possible. When the rice mix is cool, Put a little on the end of a leaf portion and roll up. You can double up the leaves if you need more surface area. Just make rolls with the chard on the outside and rice on the inside! That's it! I like to dip them in soy sauce or Braggs Amino Acids when I eat them. Yum.

Saturday, May 21, 2011

Springtime Mediterranean Tuna Salad

1 cup or so of spinach
1/2 c brown rice or barley
1/2 can white albacore tuna
1 roma tomato chopped
a few slices of sweet or red onion
1/4 c kalamata olives chopped fine, and 2 T olive juice
drizzles of olive oil
Salt and pepper
layer, eat!

Rough chop spinach and place on a plate. Sprinkle grains around on top of it. Sprinkle tuno on top of this. Add tomatoes, onions, olives. Drizzle with olive juices and oil. Add salt and pepper to taste. Enjoy!

Saturday, May 7, 2011

Quinoa instead of Rice Pudding

There aren't really any measurements here. Just mix up and enjoy!

Leftover cooked quinoa
Milk or almond milk to cover
Raisins or other dried fruits
cinnamon, nutmeg, ground cardamom to taste

Mix and heat up in microwave or on stovetop, and enjoy!

The World's Best (aka Mom's!) Spiral Cinnamon Coffee Cake

When my mother made this coffee cake, it never lasted long. We could not wait to un-spiral the buttery, sugary, cinnamony pieces and let them melt in our mouths. Ooh, Mm, Mm, Good! She once baked one and fed-ex'd it to me!!

Coffee Cake:

1 pkg dry yeast softened in 1/4 c warm water.
3/4 c hot scalded milk
2 T sugar
3 T shortening
1 1/2 t salt
2 1/2 - 3 c flour

1/2 c melted butter for dip

Cinnamon/Sugar Topping:
3/4 c sugar
1/4 c firmly packed brown sugar
2 t cinnamon
3/4 c finely chopped nuts

Combine milk, sugar, shortening & salt. Stir in yeast. Add flour gradually to form a stiff dough. Knead on floured surface until smooth and satiny, 3-5 minutes. Place in greased bowl and cover. Leave in a warm place until doubled, about 1 hr. Place a 15” sheet of aluminum foil, dull side up on a baking sheet. Grease, turn up edges to form a 12” round pan.

Pinch off a small piece of dough, enough to roll into a 6” strip, ½” thick. Dip in melted butter, then in cinnamon sugar topping.

Wind in a coil in the center of pan. Continue spiraling strips around to make a flat coffee cake. Rise in a warm place until light, 45-60 minutes.

Bake at 350 degrees for 25-30 minutes. Cool slightly and eat!