Saturday, April 28, 2012

Almost Raw, Super Easy Banana Pudding

2 cups ripe mashed bananas
2 T lemon juice
tiny pinch of salt
1 t vanilla extract
2 T flax seeds.

Put it all in a blender and blend till smooth. Pour in ramekins and put in the fridge for at least an hour. Best eaten within a day.

I call it "almost raw" because the vanilla extract is probably heated. If you're a raw purist, get a vanilla pod and scrape the insides into the blender instead. It isn't as pretty as cooked banana pudding - it turns brown instead of yellow, so if you serve to company, you might want to garnish it a bit. Nonetheless, it is yummy and oh so healthy!

Wednesday, April 25, 2012

Mediterranean Style Roasted Veggie Pita with Kale Pesto Mayo

1 small to medium eggplant
2 large portobello mushrooms
3 red bell peppers
olive oil
2 Pita breads or flat breads that you can stuff
a few lettuce leaves
diced veggies of choices: tomatoes, cucumber, sprouts, carrots, etc.

Kale Pesto - see recipe in this blog
Mayo - 1/3 cu works well for two sandwhiches
optional - 1 T dried dill

  • Turn oven to 500 degrees and prepare a large cookie tray by lining with foil. Turn the edges up so you don't have any leaks.
  • Scoop the scaly underside out of the portobello tops and toss the stems. Rub both sides well with olive oil. Place on cookie tray.
  • Peel eggplant and cut into 1/4 slices. Mix with salt and put on a towel for ten minutes. After ten minutes squeeze excess water out, toss eggplant with olive oil and put on cookie tray.
  • Put the three peppers on the cookie tray.
  • When the oven comes up to temperature put the veggies in to roast for ten minutes. After ten minutes, remove the mushrooms, and turn the peppers 1/4 turn. Cut the mushrooms into thick strips.
  • Roast another 6-7 minutes and remove eggplant. Turn peppers again.
  • Roast peppers for another ten minutes then take out and put in a bowl. Cover securely with saran and a towel and let the peppers steam for 10-15 minutes. When done steaming, run under cool water, to slip the skins off and then remove seeds and stem. Cut into very wide strips or leave whole.
  • To make the sandwhiches, layer the following inside the pita:

Kale Pesto Mayo - Mix 1/3 c mayo with 3 T kale pesto (see recipe on this blog)
Lettuce leaves
Roasted pepper
Roasted eggplant
Roasted portobello
Optional diced veggies - I like carrots, cucumbers, & sprouts
Another dab or two of the kale pesto mayo.

Kale Pesto:

1 head of kale
2 cloves garlic
1/2 c walnuts
1/3 c lemon juice
1/3 c olive oil
1 t salt

Remove hard stems from kale. If you have a food processor, rip kale into bits, put it in the food processor with the garlic and walnuts and pulse to chop finely

Otherwise, mince kale very finely with a knife. Copy walnuts and garlic finely and add to kale.

Mix olive oil, lemon, and salt for dressing. Mix into the rest very well and stir for a minute or so to really get everything integrated. Store in an airtight container in the fridge. Great on pesto, mixed with mayo on sandwhices, on flatbreads with other finely chopped veggies on top, etc.

Saturday, April 21, 2012

Healthy Shaved Greens Salad

These are not your mama's brussel sprouts! In fact this is more like coleslaw or a creamy salad. It might just surprise you! I haven't exactly loved brussel sprouts over the years until I learned to roast them, but I love this!

For Salad:

10 oz brussel sprouts - about 12 of them
2 leafs of kale
1 c sliced toasted almonds
1 c dried cranberries

For Dressing:

1/3 c apple juice
2 T apple cider vinegar
2 T honey
1 T brown sugar
1 t mayonnaise (optional if you want it creamy)

Cut off the stem of each brussel spround and cut the softer parts off the sides, avoiding using the hard core on the inside. Shave or cut into fine strips.  Cut the tough stem off the kale and mince finely.  Mix the kale and brussel sprouts with the almonds and cranberries. If you prefer raw almonds that's fine too.

For dressing, mix the apple juice, apple cider vinegar, honey, brown sugar, and optionally mayo.  Mix thoroughly with the salad. It tastes even better the second day after the flavors mesh.

Saturday, April 14, 2012

Easy Garlicky Veggie Pasta

When I have things in the fridge that need to get used there are always two options - soup or pasta! This week it was a nice garlic pasta with a lot of veggies.

1/2 box whole wheat penne pasta cooked according to directions
4 T butter
3 T olive oil
1 large or 2 small heads broccoli, cut into florets
2 lbs cherry tomatoes, cut in half
4-6 cloves of garlic minced
salt and pepper to taste
Any other veggies you want that would go with these... these are all I had at the moment!

Cook pasta according to directions and set aside. Meanwhile steam or microwave the broccoli to crisp tender. I microwave by putting it in a glass dish with a tiny bit of water covering the bottom. I cover with saran and zap for three minutes and drain. If you don't like microwaves, steaming works well too.

Meanwhile, heat butter and oil in a deep pot. When its hot, add garlic and stir around for about three minutes. Next add the tomatoes and stir around to heat and melt a bit for 2-3 more minutes. Finally add the broccoli. If the mixture is too dry, add a bit more butter and/or olive oil. Add about 2 t salt and some good sprinkles of pepper. Toss in the pasta to warm and coat. YUM! You must like garlic to like this dish. If you don't, substitute your other favorite seasonings.

Feeds four easily.

Friday, April 6, 2012

Mom's Easter Bread

This is lightly sweet and like big cheese danish. We used to love it as kids!

1 pkg dry yeast
1/4 c warm water
1/2 c butter or margarine
1/2 c sugar
1 c hot scalded milk
2 slightly beaten eggs
2 t vanilla
1 t salt
4 - 4 1/2 c flour

Cheese Filling:

1 lb cottage cheese
1 lb margarine
2 egg yolks
pinch of salt
1/4 t lemon
Powdered sugar to taste (1/4c is slightly sweet)
2 heaping T flour

Soften yeast in warm water. Combine butter, sugar, milk. Stir in 2 eggs, vanilla, salt. Add flour. Knead very slightly to mix and form a ball. Put it in a greased bowl, cover, and let rise until doubled, about 1 hr.

Beat down. Turn into well-greased 9x13x3” pans or deep round pans or pie plates. The pans have to be tall enough to let the dough double and then have the cheese topping on top. Let rise in warm place until light and doubled, about 45 minutes.

Use a food processor or hand mixer to blend all cheese filling ingredients until they are like whipped cream consistency. Pour cheese filling on top of the raised dough, and brush with reserved egg.

Bake at 350° for 25-30 minutes.