I have grocers tell it won't sell...then I ask have you ever stocked it.....well no.......Wichita is not a great shopping city for anything besides alcoholic beverages...99% of the closed mom and pop groceries and comnvient stores have turned into liquior stores...even the clsoed bookstores have went that way.......for over 20yrs I had agreat health food store to buy all my herbs at and iff she did not have in stock I could order....then one day there was a closed sign, no explanation or anything just gone...now it is a smoke shop.........really sucks
maybe I could just vita mix a couple of apples and add some water and cinnamon............Hmmmmm
It's really easy to make your own applesauce. We do this in the fall and stock the freezer. Even though this isn't prime apple season, I'm sure you could make a small batch with some available apples of your choice.
Elaine
Comments and constructive critique always welcome!
It's really easy to make your own applesauce. We do this in the fall and stock the freezer. Even though this isn't prime apple season, I'm sure you could make a small batch with some available apples of your choice.
Well, like I said...we usually do this in the fall. We live in an area with tons of fruit orchards, so we are able to pick up a bunch of different kinds of apples. Some are better for saucing than others, and it's fun to mix them.
Here's our process:
In a large pot, put about 1" of water in the bottom and start it heating up while you peel and core some apples. (We have one of those handy dandy peeler/corer/slicer gizmos.)
Fill the pot with apple pieces; it will shrink down some as it cooks.
Put the lid on the pot and turn the temp down to med-low, just enough to keep things lightly bubbly.
Stir often, all the way to the bottom, so you don't scorch the bottom and ruin the whole pot of sauce. (I speak from experience!)
Depending on the type of apple, the pieces should start to break down and become soft in about 10 minutes or so. Also depending on the type of apple, you may decide to add more liquid.
We start mashing them with a potato masher right in the pot. We like to keep little bits of apple in our applesauce, so we don't mash it to smithereens. For smoother sauce, you could run it through a food mill.
Sometimes we add cinnamon and sometimes we don't.
We let it cool and then pack it up in those square freezer containers.
I'm not sure how long it will keep in the fridge when you pull it out of the freezer, but it should probably be eaten fairly soon (within a week?), so I would recommend small containers.
Hope that helps! It's a very simple process and really doesn't take all that long. It's great added to oatmeal or on top of pancakes or warm with cinnamon.
Elaine
Comments and constructive critique always welcome!
Does anyone use this egg replacer in baking situations? We've used it before and it seems to work well. We haven't bought it in a while, and I was just wondering if anyone else had used it or thought it wasn't a good idea for some reason?
Elaine
Comments and constructive critique always welcome!
They did not have Kale or anything similar. So I ended up with an acorn and a butternut squash, spinach, leeks, onions. We have potatoes, broccoli, carrots, cabbage, peas, mushrooms and arugala. Now to find recipes for the weekend - last resort will be soup. Any ideas?
I have found a great wilted spinach salad recipe, but it doesn't pass the ETL bar - has feta and needs feta, but boy is it delicious. No dressing, just feta.
Right, so ignore the nutrition pyramid nonsense on the right there.
Oh and we just got around to doing our version of Doc Fuhrman's anti cancer soup. Let me just say that's going to go into weekly rotation. Though, it definitely didn't make a boatload of soup like David was saying. Maybe I'm doing it wrong.
Y'all don't want to hear me, you just want to dance.
Oh and we just got around to doing our version of Doc Fuhrman's anti cancer soup. Let me just say that's going to go into weekly rotation. Though, it definitely didn't make a boatload of soup like David was saying. ]
Well, around these parts, 12 quarts is a boatload!
Well, around these parts, 12 quarts is a boatload!
Last batch of soup I made, I tried to reduce the total amount because I just cannot finish it all. Still had way too much. By the time one adds in all the veggies in the fridge - it just ends up being a lot of soup!
Last batch of soup I made, I tried to reduce the total amount because I just cannot finish it all. Still had way too much. By the time one adds in all the veggies in the fridge - it just ends up being a lot of soup!
ann
It freezes well. I put it in 3 cup containers in the freezer.
Sorry so slow to get a bean burger recipe up :uhoh my husband surprised us with an impromptu visit .. just right showed up at the door one afternoon! He's been away on assignment.
Bean Burger
Freezes VERY well, reheats very well
this recipe makes 4-5 large patties or several smaller patties
tastes best hot (gets kind of gross when cold but is easy enough to warm)
This is one of our "staple" foods. You can eat it as a burger, with or without a bun .. you can also use it as a faux-meat base for things such as tacos, skillet burritos, cold sandwiches/pitas, rice topping, et cetera. I love it also as a quick, reheated late-evening snack when I want something warm in my belly - it takes just a minute to reheat on the stove, probably just a few seconds in a microwave - I'll eat it plain or with a squirt of ketchup or teriyaki sauce.
It's basically like a meatloaf in that you can toss in anything you have on hand and you don't have to follow the recipe measurements per se - lots of room for experimentation here, even the unintentional kind <img src="https://us.v-cdn.net/6029383/emoji/mwink.gif" border="0" alt="" > . I made these tonight and tossed in some bruschetta from earlier in the week that was going to go bad before we could finish it - so this week the patties had a tangy, Italian flavor. Some weeks we make it more Mexican, and add appropriate seasonings. Some weeks we add pineapples and teriyaki sauce for a more island flavor. Below is the basic recipe:
3-4 cups or 2 cans of beans, cooked (any beans work - red are sweeter, black are heartier IMO)
ETA: if using canned beans, DRAIN them. You may want to reserve the water in case you need extra 'wet' later on.
3/4 cup of oats, raw
1/2 cup of 'crunchy,' minced (onions, celery, etc. - one kind, or mixed lot)
1/2 cup "mushy," chopped or diced (if desired) - I add pineapples, or tomatoes, or anything else on hand. Mushrooms would work, zucchini, squash, sweet potatoes, tempeh, tofu, etc.
1/8 of 'wet' (Braggs, Soy sauce, Tamari, tomato sauce/puree, Teriyaki)
1/8 cup of 'binder' (wheat germ, rice flour, soy flour, wheat flour, [-] flour)
1+ tbsp minced garlic, to taste. I use 3+ but ... um, I smell like I do lol
pinch cumin or similar seasoning
to taste, any other seasonings ... limited only by your imagination
(Italian - pinch oregano, basil, parsley, etc)
(Island - pinch garlic salt, dried ginger, gomashio, etc)
(American - pinch garlic salt, nutritional yeast for cheesy flavor)
(Mexican - pinch of taco seasoning, chili seasoning, etc)
** bit of cooking oil to brown the patties (optional, but recommended if not using cast iron)
TO MAKE:
In a mixing bowl, mash the beans to desired consistency.
- I prefer a beanier consistency for ease of grilling; kids prefer mushier for taste
Throw everything else in the mixing bowl.
Roll up your sleeves and get your hands dirty! Mix and mash until the ingredients are evenly distributed throughout. You want it wet enough that it is juicy after grilling, but dry enough that the patty stays relatively formed. [side note: It's an art, and may take a few times to figure out what ratios work best for your taste and grill skillz ]. Let mixture set for 5 or so minutes.
- If the mixture is too wet, add in extra binder (see above)
- If the mixture is too dry, add in extra 'wet' (see above)
While the mixture is setting, lightly oil a pan/wok/grill (if using oil). Then preheat the pan/wok/grill to medium-high.
Once pan/wok/grill is hot, form the patties and place on the pan/wok/grill. Smaller patties cook better (more evenly). Cook or grill for approximately 4 minutes on each side, until heated throughout. Larger, thicker patties more consistent with 'normal' burgers seem to need an extra few minutes on top of that to cook evenly.
Leftovers can be used in assorted other dishes, either whole or broken up.
* Sorry so long; I'm a highly disorganized cook and really work several dishes from one base recipe so it seems even MORE scattered <img src="https://us.v-cdn.net/6029383/emoji/rolleyes1.gif" border="0" alt="" > .
The wife and I have a Sunday morning tradition of Waffles or Pancakes on Sunday Mornings. I wonder if this can be used to make waffle batter. Any ideas
Today I went food shopping for the first time in a long time alone. Just me and the list. I got in "trouble" for bringing back more vegetables than would fit in the fridge easily. Today's find, Full Circle Foods' Organic Honey Oat Cereal (Honey Nut Cheerios) a little healthier and no dairy milk this trip, just soy.
I am still reading The China Study so I am sure that I have not quite gotten the diet stuff figured out yet, but I figure it is still better than my typical bowl of Lucky Charms with full fat milk.
Well, around these parts, 12 quarts is a boatload!
I used an 8qt pot and it was less than half full. Like I said, maybe I'm doing it wrong.
It was freaking delicious though so I'll probably keep doing it wrong. Oh we did the kale thing (put it on top of the soup until wilted and then blenderize it). Mmmmmm
Oh and you don't need a freakin' vitamix for it either!
Y'all don't want to hear me, you just want to dance.
Sorry so slow to get a bean burger recipe up :uhoh my husband surprised us with an impromptu visit .. just right showed up at the door one afternoon! He's been away on assignment.
* Sorry so long; I'm a highly disorganized cook and really work several dishes from one base recipe so it seems even MORE scattered .
Thanks, stirfry - this is GREAT! We cook like this too - a bit of this, a bit of that, adjust as necessary. This looks like a great basic, and I am planning on trying it today. I can't decide between actual 'burgers' or something more like a burrito. Have a REAL mexicana craving currently. Its warming up and the bbq has been revealed from the snowbank! Fajitas maybe?
And btw, the mysterious husband visit makes him sound like James Bond!
The wife and I have a Sunday morning tradition of Waffles or Pancakes on Sunday Mornings. I wonder if this can be used to make waffle batter. Any ideas
I dunno, but I'm determined to find out.
I'm going to be making lots of these in the next few weeks to see if I can't find the perfect recipe. I think we'll try 'em with orange zest and almond extract next... then maybe pureed banana with toasted pecans?
Oh and we just got around to doing our version of Doc Fuhrman's anti cancer soup. Let me just say that's going to go into weekly rotation. Though, it definitely didn't make a boatload of soup like David was saying. Maybe I'm doing it wrong.
I have a question about that soup. I am new to veggies, and didn't even know what a leek was before a week or so ago. So when the recipe calls for "3 stalks leek", is the picture below only 1? The ones I found are huge, and it seems like a lot...or is it calling for 3 of those leaves?
It was freaking delicious though so I'll probably keep doing it wrong. Oh we did the kale thing (put it on top of the soup until wilted and then blenderize it). Mmmmmm
Hahaha.
That showz to go you that your taste buds change. I get hungry reading about it, but a few years ago it might've triggered the gag reflex.
I have a question about that soup. I am new to veggies, and didn't even know what a leek was before a week or so ago. So when the recipe calls for "3 stalks leek", is the picture below only 1? The ones I found are huge, and it seems like a lot...or is it calling for 3 of those leaves?
That's one stalk. The first time I made it I found the huge ones, too, and I used 3 of 'em. Since then, they're big sometimes, small others. But I like the soup with the 3 huge leeks, so if they're small, depending on how small, I might use up to 9. They vary a lot in size, I've found. Of course, if you think they're too big, you could use just two. But trust me, it's hard to have too much leek in this soup.
But trust me, it's hard to have too much leek in this soup.
I love leeks!
But, another thing about leeks is that they often have dirt in between layers, due to the way they grow. So you should make a slit half way into your leek the whole length of it, and wash the inside well. Also, the green leafy things are discarded more often than not - maybe not in this soup, but in other leek containing recipes.
Apparently, when I was a toddler, I would pull fresh onions and eat them like an apple. Still love onions and onion family. Mmmmmm - mmmmmmm good.
But, another thing about leeks is that they often have dirt in between layers, due to the way they grow. So you should make a slit half way into your leek the whole length of it, and wash the inside well. Also, the green leafy things are discarded more often than not - maybe not in this soup, but in other leek containing recipes.
Apparently, when I was a toddler, I would pull fresh onions and eat them like an apple. Still love onions and onion family. Mmmmmm - mmmmmmm good.
I use most of the green part, myself. I trim off a bit. And yes, I split the whole thing down the middle. Tons of dirt in there. Apparently, every time you buy a leek you're buying a part of the farm, too.
A successful trip to the market today - kale, flaxseed meal, steel cut oats, buckwheat flour, unsweetened applesauce, medjool dates, real cocoa, black beans, navy beans, and on and on!
Can't wait to finally start cooking the recipes you guys have been posting -
Edit: Ooh, and my 2000th post goes into this thread, very fitting!
So I made our stand by fajita recipe:
equal parts lime juice, worcestershire sauce and soy sauce
onions and peppers sliced into rounds
marinate at least an hour at room temp or several hours in the fridge
broil or grill
(I also, separately did the same for chicken thighs, for the rest of the family)
and I made the standby quickie rice and beans
1 part rice
2 parts water
a can of kidney beans
microwave for 20 minutes
and then I made THIS:
1 1/2 onion- large dice
1 red pepper-large dice
water saute together in large skillet
1 cup brown rice - add to skillet and cook over medium heat, adding water or veggie broth as you would with risotto or paella (small amounts at a time, add as it simmers off)
2 cloves garlic - finely chopped or pressed
1 hot red pepper - finely chopped
about 1 tablespoon each of ground cumin, coriander and chili
several mushrooms, chopped to large dice
Add the above to skillet and broth/water as required until the rice is cooked, simmering over medium(gentle boil may be necessary to cook/soften the rice).
Served it in tortilla wraps, with fresh pico de gallo, rice and beans on the side.
We all enjoyed it! YUM. I realize this meal is missing green ingredients, and thought about putting spinach into the rice, but then decided not to. We drink spinach in our smoothies now!
I thought this was interesting. It's sort of loosely tied in with this thread's discussion, but notice the person isn't consuming anything healthy. Just think how a few reusable bags and a diet made up of whole fruits and veggies would change the outcome.
I'm also posting it because I've got a man-crush on Thom Yorke.
Just saying.
Y'all don't want to hear me, you just want to dance.
Two thoughts:
1. I didn't realize my sons were training for careers as visual artists
2. He needs a wife like the 1000lb man had - she delivered and cleaned up the mess
I'm also posting it because I've got a man-crush on Thom Yorke.
Just saying.
But in all seriousness, you are right. Reusable lunch containers, reusable shoping bags, reusable drink containers are all good things.
I'm planning my veggie garden in detail these days - can't wait to break ground!
I've already notice how much less often I am taking out the trash, as we have several huge, reuseable grocery bags now, and most of our grocery purchases are whole plants we just consume, not in fancy packages.
An estimated 388 million people will die from chronic disease worldwide over the next 10 years, according to World Health Organisation figures quoted by the alliance.
"There's a political paralysis in dealing with the issue," said Gostin, an adviser to the US government and a professor at Georgetown and Johns Hopkins universities.
He noted that prevention of obesity and its effects had hardly rated a mention in the current campaign for the US presidency.
"Yet the human costs are frightening when we consider that obesity could shorten the average lifespan of an entire generation, resulting in the first reversal in life expectancy since data collecting began in 1900," he said.
I'm much of the way through Omnivore's Dilemma. Just considering the amount of jobs alone that would be completely unecessary if we suddenly shifted out thinking as a "civilization" to an actually healthier lifestle (not one of bacon and eggs to wash down the cholesterol meds) is mind-blowing to me.
Comments
It's really easy to make your own applesauce.
Comments and constructive critique always welcome!
Elaine Heasley Photography
Here's our process:
In a large pot, put about 1" of water in the bottom and start it heating up while you peel and core some apples. (We have one of those handy dandy peeler/corer/slicer gizmos.)
Fill the pot with apple pieces; it will shrink down some as it cooks.
Put the lid on the pot and turn the temp down to med-low, just enough to keep things lightly bubbly.
Stir often, all the way to the bottom, so you don't scorch the bottom and ruin the whole pot of sauce. (I speak from experience!)
Depending on the type of apple, the pieces should start to break down and become soft in about 10 minutes or so. Also depending on the type of apple, you may decide to add more liquid.
We start mashing them with a potato masher right in the pot. We like to keep little bits of apple in our applesauce, so we don't mash it to smithereens. For smoother sauce, you could run it through a food mill.
Sometimes we add cinnamon and sometimes we don't.
We let it cool and then pack it up in those square freezer containers.
I'm not sure how long it will keep in the fridge when you pull it out of the freezer, but it should probably be eaten fairly soon (within a week?), so I would recommend small containers.
Hope that helps! It's a very simple process and really doesn't take all that long. It's great added to oatmeal or on top of pancakes or warm with cinnamon.
Comments and constructive critique always welcome!
Elaine Heasley Photography
Comments and constructive critique always welcome!
Elaine Heasley Photography
Last night at the grocery I found
steel cut oats
dates & cocoa - I'm gonna try DavidTOs recipe
They did not have Kale or anything similar. So I ended up with an acorn and a butternut squash, spinach, leeks, onions. We have potatoes, broccoli, carrots, cabbage, peas, mushrooms and arugala. Now to find recipes for the weekend - last resort will be soup. Any ideas?
I have found a great wilted spinach salad recipe, but it doesn't pass the ETL bar - has feta and needs feta, but boy is it delicious. No dressing, just feta.
ann
My Galleries My Photography BLOG
Ramblings About Me
Right, so ignore the nutrition pyramid nonsense on the right there.
Oh and we just got around to doing our version of Doc Fuhrman's anti cancer soup. Let me just say that's going to go into weekly rotation. Though, it definitely didn't make a boatload of soup like David was saying.
http://photos.mikelanestudios.com/
Well, around these parts, 12 quarts is a boatload!
Dgrin FAQ | Me | Workshops
Last batch of soup I made, I tried to reduce the total amount because I just cannot finish it all. Still had way too much. By the time one adds in all the veggies in the fridge - it just ends up being a lot of soup!
ann
My Galleries My Photography BLOG
Ramblings About Me
It freezes well. I put it in 3 cup containers in the freezer.
Dgrin FAQ | Me | Workshops
Bean Burger
Freezes VERY well, reheats very well
this recipe makes 4-5 large patties or several smaller patties
tastes best hot (gets kind of gross when cold but is easy enough to warm)
This is one of our "staple" foods. You can eat it as a burger, with or without a bun .. you can also use it as a faux-meat base for things such as tacos, skillet burritos, cold sandwiches/pitas, rice topping, et cetera. I love it also as a quick, reheated late-evening snack when I want something warm in my belly - it takes just a minute to reheat on the stove, probably just a few seconds in a microwave - I'll eat it plain or with a squirt of ketchup or teriyaki sauce.
It's basically like a meatloaf in that you can toss in anything you have on hand and you don't have to follow the recipe measurements per se - lots of room for experimentation here, even the unintentional kind <img src="https://us.v-cdn.net/6029383/emoji/mwink.gif" border="0" alt="" > . I made these tonight and tossed in some bruschetta from earlier in the week that was going to go bad before we could finish it - so this week the patties had a tangy, Italian flavor. Some weeks we make it more Mexican, and add appropriate seasonings. Some weeks we add pineapples and teriyaki sauce for a more island flavor. Below is the basic recipe:
3-4 cups or 2 cans of beans, cooked (any beans work - red are sweeter, black are heartier IMO)
ETA: if using canned beans, DRAIN them. You may want to reserve the water in case you need extra 'wet' later on.
3/4 cup of oats, raw
1/2 cup of 'crunchy,' minced (onions, celery, etc. - one kind, or mixed lot)
1/2 cup "mushy," chopped or diced (if desired) - I add pineapples, or tomatoes, or anything else on hand. Mushrooms would work, zucchini, squash, sweet potatoes, tempeh, tofu, etc.
1/8 of 'wet' (Braggs, Soy sauce, Tamari, tomato sauce/puree, Teriyaki)
1/8 cup of 'binder' (wheat germ, rice flour, soy flour, wheat flour, [-] flour)
1+ tbsp minced garlic, to taste. I use 3+ but ... um, I smell like I do lol
pinch cumin or similar seasoning
to taste, any other seasonings ... limited only by your imagination
(Italian - pinch oregano, basil, parsley, etc)
(Island - pinch garlic salt, dried ginger, gomashio, etc)
(American - pinch garlic salt, nutritional yeast for cheesy flavor)
(Mexican - pinch of taco seasoning, chili seasoning, etc)
** bit of cooking oil to brown the patties (optional, but recommended if not using cast iron)
TO MAKE:
In a mixing bowl, mash the beans to desired consistency.
- I prefer a beanier consistency for ease of grilling; kids prefer mushier for taste
Throw everything else in the mixing bowl.
Roll up your sleeves and get your hands dirty! Mix and mash until the ingredients are evenly distributed throughout. You want it wet enough that it is juicy after grilling, but dry enough that the patty stays relatively formed. [side note: It's an art, and may take a few times to figure out what ratios work best for your taste and grill skillz
- If the mixture is too wet, add in extra binder (see above)
- If the mixture is too dry, add in extra 'wet' (see above)
While the mixture is setting, lightly oil a pan/wok/grill (if using oil). Then preheat the pan/wok/grill to medium-high.
Once pan/wok/grill is hot, form the patties and place on the pan/wok/grill. Smaller patties cook better (more evenly). Cook or grill for approximately 4 minutes on each side, until heated throughout. Larger, thicker patties more consistent with 'normal' burgers seem to need an extra few minutes on top of that to cook evenly.
Serve hot, with desired accompaniments. <-- that looks like it's spelled incorrectly? <img src="https://us.v-cdn.net/6029383/emoji/ne_nau.gif" border="0" alt="" > eek, sorry lol
Leftovers can be used in assorted other dishes, either whole or broken up.
* Sorry so long; I'm a highly disorganized cook and really work several dishes from one base recipe so it seems even MORE scattered <img src="https://us.v-cdn.net/6029383/emoji/rolleyes1.gif" border="0" alt="" > .
Wayy coooooollll!
The wife and I have a Sunday morning tradition of Waffles or Pancakes on Sunday Mornings. I wonder if this can be used to make waffle batter. Any ideas
Today I went food shopping for the first time in a long time alone. Just me and the list. I got in "trouble" for bringing back more vegetables than would fit in the fridge easily.
I am still reading The China Study so I am sure that I have not quite gotten the diet stuff figured out yet, but I figure it is still better than my typical bowl of Lucky Charms with full fat milk.
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It was freaking delicious though so I'll probably keep doing it wrong. Oh we did the kale thing (put it on top of the soup until wilted and then blenderize it). Mmmmmm
Oh and you don't need a freakin' vitamix for it either!
http://photos.mikelanestudios.com/
Thanks, stirfry - this is GREAT! We cook like this too - a bit of this, a bit of that, adjust as necessary. This looks like a great basic, and I am planning on trying it today. I can't decide between actual 'burgers' or something more like a burrito. Have a REAL mexicana craving currently. Its warming up and the bbq has been revealed from the snowbank! Fajitas maybe?
And btw, the mysterious husband visit makes him sound like James Bond!
My Galleries My Photography BLOG
Ramblings About Me
I dunno, but I'm determined to find out.
I'm going to be making lots of these in the next few weeks to see if I can't find the perfect recipe. I think we'll try 'em with orange zest and almond extract next... then maybe pureed banana with toasted pecans?
-Anne
Sign up for a SmugMug account and save!
That showz to go you that your taste buds change. I get hungry reading about it, but a few years ago it might've triggered the gag reflex.
That's one stalk. The first time I made it I found the huge ones, too, and I used 3 of 'em. Since then, they're big sometimes, small others. But I like the soup with the 3 huge leeks, so if they're small, depending on how small, I might use up to 9. They vary a lot in size, I've found. Of course, if you think they're too big, you could use just two. But trust me, it's hard to have too much leek in this soup.
Dgrin FAQ | Me | Workshops
I love leeks!
But, another thing about leeks is that they often have dirt in between layers, due to the way they grow. So you should make a slit half way into your leek the whole length of it, and wash the inside well. Also, the green leafy things are discarded more often than not - maybe not in this soup, but in other leek containing recipes.
Apparently, when I was a toddler, I would pull fresh onions and eat them like an apple. Still love onions and onion family. Mmmmmm - mmmmmmm good.
My Galleries My Photography BLOG
Ramblings About Me
I use most of the green part, myself. I trim off a bit. And yes, I split the whole thing down the middle. Tons of dirt in there. Apparently, every time you buy a leek you're buying a part of the farm, too.
Dgrin FAQ | Me | Workshops
Can't wait to finally start cooking the recipes you guys have been posting -
Edit: Ooh, and my 2000th post goes into this thread, very fitting!
What is real cocoa? I was lookin but not sure I found the right stuff?
My Galleries My Photography BLOG
Ramblings About Me
You want raw cocoa. Usually labeled as cacao.
Dgrin FAQ | Me | Workshops
As I mentioned I wanted mexican flavors.
So I made our stand by fajita recipe:
equal parts lime juice, worcestershire sauce and soy sauce
onions and peppers sliced into rounds
marinate at least an hour at room temp or several hours in the fridge
broil or grill
(I also, separately did the same for chicken thighs, for the rest of the family)
and I made the standby quickie rice and beans
1 part rice
2 parts water
a can of kidney beans
microwave for 20 minutes
and then I made THIS:
1 1/2 onion- large dice
1 red pepper-large dice
water saute together in large skillet
1 cup brown rice - add to skillet and cook over medium heat, adding water or veggie broth as you would with risotto or paella (small amounts at a time, add as it simmers off)
2 cloves garlic - finely chopped or pressed
1 hot red pepper - finely chopped
about 1 tablespoon each of ground cumin, coriander and chili
several mushrooms, chopped to large dice
Add the above to skillet and broth/water as required until the rice is cooked, simmering over medium(gentle boil may be necessary to cook/soften the rice).
Served it in tortilla wraps, with fresh pico de gallo, rice and beans on the side.
We all enjoyed it! YUM. I realize this meal is missing green ingredients, and thought about putting spinach into the rice, but then decided not to. We drink spinach in our smoothies now!
My Galleries My Photography BLOG
Ramblings About Me
I'm also posting it because I've got a man-crush on Thom Yorke.
Just saying.
http://photos.mikelanestudios.com/
My Galleries My Photography BLOG
Ramblings About Me
Sign up for a SmugMug account and save!
My Galleries My Photography BLOG
Ramblings About Me
I'm much of the way through Omnivore's Dilemma. Just considering the amount of jobs alone that would be completely unecessary if we suddenly shifted out thinking as a "civilization" to an actually healthier lifestle (not one of bacon and eggs to wash down the cholesterol meds) is mind-blowing to me.
Sign up for a SmugMug account and save!