Well the last few weeks have been very eventful and I haven't had time to stay in line or record it either. Basically many many activities in the great outdoors.
Now we are in College Station where my husband is attending and instructing at the Texas A & M Fire School. He is gone during the days and I am able to scour the city looking for cool shopping and cool places to eat.
Across University Drive from the Hilton where we are staying, is the Blue Baker Bakery. YUM! They have many vegetarian options in sandwiches and pizzas. They bake the pizzas in a huge brick oven and are baked to order. Tonight I had a Portabella Pizza, with garlic olive oil sauce, mozzarella, goat cheese, roasted portabella mushrooms and cilantro. SO GOOD!
I have wanted to make a veggie pizza but not sure what I wanted on it. I am not crazy about the tomato sauces, but didn't know what else to use. This olive oil with garlic was great - not too oily. I would use more garlic than they did probably for extra flavor. We have basil growing at home so I see many dishes using basil. And of course purple onions make anything better!
4.29.2008
General Vegetarian Information
Don't you like my little kitchen mascot? I found him on the kitchen table a few minutes ago. He came in on something no doubt. I carefully tried to have him hop in a box but he liked my arm better! Scream!!! Chaos!! I finally helped him out the door so he could carry on his life!
On a more serious note, I must admit I still am not sure how to make sure we get enough protein on a daily basis. I am sure if you add the weekends, or at least so far, that we get plenty in the long run.
As soon as I make this blog public knowledge to my kids, they will set me straight. Right now we are getting the protein from eggs, dairy products and beans. I notice some of the whole grain products have high protein counts also. The only beans I have embraced have been the black beans because we are so used to seasoning everything with meat (after all this is the South AND Louisiana).
I am sure my ignorance has been shown in some of the earlier posts, but I have decided not to edit any of them since what I was doing then will hopefully improve as I learn more and more.
As soon as I make this blog public knowledge to my kids, they will set me straight. Right now we are getting the protein from eggs, dairy products and beans. I notice some of the whole grain products have high protein counts also. The only beans I have embraced have been the black beans because we are so used to seasoning everything with meat (after all this is the South AND Louisiana).
I am sure my ignorance has been shown in some of the earlier posts, but I have decided not to edit any of them since what I was doing then will hopefully improve as I learn more and more.
Glazed Sweet Potatoes, Green Bean Casserole and more
I have fallen behind on reporting my meals, but want to catch up because I really liked this one.
I searched online for some different things to prepare. I think a rut would be very easy to fall into, simply because my common choices for meals has been narrowed.
I had purchased some sweet potatoes knowing that we liked sweet potatoes (usually covered in gravy) and because they are locally grown. Also they are full of stuff good for you!
This recipe is adapted from something I found on Allrecipes.com but I changed it so much I won't put a link to it. Most of the comments on it were "Thanksgiving" related and it also included a layer of butternut squash. I have never even eaten butternut squash!
The recipe I adapted is now called Glazed Sweet Potato & Apple Bake. I covered tightly in foil 2 large sweet potatoes and baked in the oven at 400 degrees until done (just squeeze with the pot holder to check if they are soft), probably for about an hour. After they were done, I opened up the foil and let the skin cool off enough to remove from the meat of the sweet potato. I mashed the potato with 1/4 cup brown sugar, 1 egg, 1 T butter, 1/2 tsp vanilla, 1/2 tsp cinnamon and a couple of dashes of salt. I think I actually used my mini cusinart as a stick mixer to smooth it out. I then sprayed with PAM the bottom of a pyrex dish and added this mixture. Over that I sprinkled about 1/2 cup chopped pecans although I bet walnuts would be good also. I then sliced thinly a Granny Smith Apple but did not peel. The recipe called for it to be peeled but my grandmother taught me all the good stuff for you is in the peel (yes I still hear voices in my head). Arrange the apple over the pecan layer and sprinkle with more brown sugar and cinnamon. I then drizzled some melted butter over the apples. You then bake in a 350 degree preheated oven for 45 to 50 minutes. I can't remember if it actually cooked that long. I was afraid with the sugar on top it might burn so I remember checking it pretty often near the end.
With this I served Green Bean Casserole with the recipe taken off the can of French's Onions. I always use canned beans for this instead of the frozen they call for. To me frozen beans are so soft and have no texture. I also added grated pepper jack cheese to the other ingredients - 2 cans of cut green beans, 1 can of cream of mushroom soup, a little half and half (instead of milk), and French's onions put on top after it has heated in the oven for a while. I drained the beans so it wouldn't be too soggy.
This was all served with a green salad full of lettuce, onion, bell pepper, mushrooms and cheese.
I also toasted some bread to which I spread with roasted garlic and butter (not too much butter!).
I am still surprising myself at how good this all can taste. I try to use a substitute anytime butter is called for, as well as sugar. I think this was the first time I actually used butter in a dish since I have been on this track.
I searched online for some different things to prepare. I think a rut would be very easy to fall into, simply because my common choices for meals has been narrowed.
I had purchased some sweet potatoes knowing that we liked sweet potatoes (usually covered in gravy) and because they are locally grown. Also they are full of stuff good for you!
This recipe is adapted from something I found on Allrecipes.com but I changed it so much I won't put a link to it. Most of the comments on it were "Thanksgiving" related and it also included a layer of butternut squash. I have never even eaten butternut squash!
The recipe I adapted is now called Glazed Sweet Potato & Apple Bake. I covered tightly in foil 2 large sweet potatoes and baked in the oven at 400 degrees until done (just squeeze with the pot holder to check if they are soft), probably for about an hour. After they were done, I opened up the foil and let the skin cool off enough to remove from the meat of the sweet potato. I mashed the potato with 1/4 cup brown sugar, 1 egg, 1 T butter, 1/2 tsp vanilla, 1/2 tsp cinnamon and a couple of dashes of salt. I think I actually used my mini cusinart as a stick mixer to smooth it out. I then sprayed with PAM the bottom of a pyrex dish and added this mixture. Over that I sprinkled about 1/2 cup chopped pecans although I bet walnuts would be good also. I then sliced thinly a Granny Smith Apple but did not peel. The recipe called for it to be peeled but my grandmother taught me all the good stuff for you is in the peel (yes I still hear voices in my head). Arrange the apple over the pecan layer and sprinkle with more brown sugar and cinnamon. I then drizzled some melted butter over the apples. You then bake in a 350 degree preheated oven for 45 to 50 minutes. I can't remember if it actually cooked that long. I was afraid with the sugar on top it might burn so I remember checking it pretty often near the end.
With this I served Green Bean Casserole with the recipe taken off the can of French's Onions. I always use canned beans for this instead of the frozen they call for. To me frozen beans are so soft and have no texture. I also added grated pepper jack cheese to the other ingredients - 2 cans of cut green beans, 1 can of cream of mushroom soup, a little half and half (instead of milk), and French's onions put on top after it has heated in the oven for a while. I drained the beans so it wouldn't be too soggy.
This was all served with a green salad full of lettuce, onion, bell pepper, mushrooms and cheese.
I also toasted some bread to which I spread with roasted garlic and butter (not too much butter!).
I am still surprising myself at how good this all can taste. I try to use a substitute anytime butter is called for, as well as sugar. I think this was the first time I actually used butter in a dish since I have been on this track.
4.22.2008
Black Bean Wraps
I called these burritos before - just a few posts back.
I basically fixed these the same but added onion, garlic and bell pepper to the black beans and cooked them for a while so they would be a little more flavorful and not so "juicy".
Again, this has proved to be a great meal.
Another thing I love about these meals is the ease of preparation. I can dream up and cook the whole meal in an hour or less. I would think the chopping takes the longest.
I am off to cruise the web for more recipes today.
I basically fixed these the same but added onion, garlic and bell pepper to the black beans and cooked them for a while so they would be a little more flavorful and not so "juicy".
Again, this has proved to be a great meal.
Another thing I love about these meals is the ease of preparation. I can dream up and cook the whole meal in an hour or less. I would think the chopping takes the longest.
I am off to cruise the web for more recipes today.
4.21.2008
Weekend Update
I really hate to admit this. However I must.
After eating our beloved steaks on Saturday night, I felt horrible on Sunday. My system just wouldn't take it! I changed menus on Sunday to a much lighter fare.
Perhaps it was the fact that it was beef. Chicken might not have been so bad.
I am not going to analyze this any further, just wanted to state the obvious.
After eating our beloved steaks on Saturday night, I felt horrible on Sunday. My system just wouldn't take it! I changed menus on Sunday to a much lighter fare.
Perhaps it was the fact that it was beef. Chicken might not have been so bad.
I am not going to analyze this any further, just wanted to state the obvious.
4.16.2008
Quickie Quesadillas for Tuesday
Well, I really need to go to the store. I have just about used all my fresh items and it is time to replenish.
I found this recipe here and it sounded like what I wanted. I always made quesadillas with 2 tortillas but she just folds them over like an omelet. So here is my take on her meal.
Heat a tortilla in a skillet by flipping it over and over to heat. When you see bubbles forming you can start to add a little shredded cheese and other ingredients. All I had was onion (I used purple onion), tiny tomatoes and mushrooms so I chopped it all and added that on top of the cheese. Once the cheese is melted, fold it over like an omelet. I flipped back and forth a few times to be sure it was all melted together and that was it. I used a little sour cream to dip into. The day before I had mixed avocado with lemon juice, onion, Hot 'n Spicy Mayo and roasted garlic so I used that also.
The good thing is you don't put much on there because you don't want the cheese to melt over the sides and burn in the pan.
Very filling meal! But if I don't go to "town" and shop a little I know I will be tempted to grab the pork chops and I really don't want to let myself down. I have said it before, it is fun to try new things!
I found this recipe here and it sounded like what I wanted. I always made quesadillas with 2 tortillas but she just folds them over like an omelet. So here is my take on her meal.
Heat a tortilla in a skillet by flipping it over and over to heat. When you see bubbles forming you can start to add a little shredded cheese and other ingredients. All I had was onion (I used purple onion), tiny tomatoes and mushrooms so I chopped it all and added that on top of the cheese. Once the cheese is melted, fold it over like an omelet. I flipped back and forth a few times to be sure it was all melted together and that was it. I used a little sour cream to dip into. The day before I had mixed avocado with lemon juice, onion, Hot 'n Spicy Mayo and roasted garlic so I used that also.
The good thing is you don't put much on there because you don't want the cheese to melt over the sides and burn in the pan.
Very filling meal! But if I don't go to "town" and shop a little I know I will be tempted to grab the pork chops and I really don't want to let myself down. I have said it before, it is fun to try new things!
4.15.2008
Stuffed Portobello Mushrooms & Green & Red Salad
I still had 2 Portobello mushrooms left so I marinated them in olive oil and balsamic vinegar for about 2 hours. Meanwhile I cut up onions, bell pepper, and garlic and sauted them until they were beginning to caramelize. To that I added cut up tomato and rosemary from my yard. The bush is huge!
I took the mushrooms to the bar-b-que pit, just because I wanted to be outside. I cooked them not too long, maybe 15 minutes. I knew they were going back into the oven with the filling.
I stuffed the mushrooms with the onion mixture, then grated fontina cheese on the top. I also incorporated some toasted broken pieces of Italian bread that I had brushed with olive oil before toasting.
I put them in the oven at 350 for only about 10 minutes, just until the cheese started to melt.
I also made a salad with some red lettuce I got at the Farmer's Market in Lake Charles on Saturday. I also used a little Romaine lettuce, Texas 1015 onions, small mushrooms sliced, dried cranberries, and grated cheese. Add your favorite dressing and there you have it.
I think I will season a little more the onion mixture I used in the Portobello mushrooms and maybe even try different vegetable combinations next time.
I took the mushrooms to the bar-b-que pit, just because I wanted to be outside. I cooked them not too long, maybe 15 minutes. I knew they were going back into the oven with the filling.
I stuffed the mushrooms with the onion mixture, then grated fontina cheese on the top. I also incorporated some toasted broken pieces of Italian bread that I had brushed with olive oil before toasting.
I put them in the oven at 350 for only about 10 minutes, just until the cheese started to melt.
I also made a salad with some red lettuce I got at the Farmer's Market in Lake Charles on Saturday. I also used a little Romaine lettuce, Texas 1015 onions, small mushrooms sliced, dried cranberries, and grated cheese. Add your favorite dressing and there you have it.
I think I will season a little more the onion mixture I used in the Portobello mushrooms and maybe even try different vegetable combinations next time.
4.11.2008
Friday Lunch-Chicken Wrap w/avocado
Friday begins the "meat if we want it" part of the week.
For lunch I toyed with the idea of all sorts of things, some good for me and some not. I remembered how good the whole wheat tortillas were last night and decided to just add a little chicken to it to have the best of both worlds.I took out of the freezer 1 boneless, skinless chicken breast that was very small - really it was only about 3 inches long. I think it would qualify for that "deck of cards" size rule easily. I browned it up in a skillet with nothing but a spray of olive oil, salt and pepper. I have been using a pepper called "Hot Shot" which is a blend of red and black pepper. Not really too hot but looks good on the food!
Prior to building this great meal, I blended with a fork avocado, Hot 'n Spicy Mayo from Kraft (so yummy!), lemon juice, salt and pepper. I spread this on the warm tortilla, sprinkled pepper jack cheese, added the chicken cut in strips, and added onion, tomato and lettuce left from last night.The avocado gave it a totally different taste, and of course the chicken was good also. Still fairly healthy and very yummy.
For lunch I toyed with the idea of all sorts of things, some good for me and some not. I remembered how good the whole wheat tortillas were last night and decided to just add a little chicken to it to have the best of both worlds.I took out of the freezer 1 boneless, skinless chicken breast that was very small - really it was only about 3 inches long. I think it would qualify for that "deck of cards" size rule easily. I browned it up in a skillet with nothing but a spray of olive oil, salt and pepper. I have been using a pepper called "Hot Shot" which is a blend of red and black pepper. Not really too hot but looks good on the food!
Prior to building this great meal, I blended with a fork avocado, Hot 'n Spicy Mayo from Kraft (so yummy!), lemon juice, salt and pepper. I spread this on the warm tortilla, sprinkled pepper jack cheese, added the chicken cut in strips, and added onion, tomato and lettuce left from last night.The avocado gave it a totally different taste, and of course the chicken was good also. Still fairly healthy and very yummy.
Burritos for Survivor night
I have found that I like black beans! As a all-natural girl in the 70's (who even bought her food from a food co-op) I attempted to cook black beans but my mistake was to take them from the dried state. They never got tender enough for me.
So supper last night consisted of whole grain tortillas (4 g fiber per each!), black beans (Ranch Style brand with 5 g fiber per serving!!), sweet 1015 onions sliced, grape tomatoes cut in half, shredded Romaine lettuce, grated Pepper Jack cheese, and of course - sour cream. Everything in moderation however...it would not all fit otherwise!
I have always like whole grain breads, etc, so I really like the whole grain tortillas. I am sure that a spoon full of salsa would be great on this also, but I didn't have any.
Again another filling and satisfying meal!
So supper last night consisted of whole grain tortillas (4 g fiber per each!), black beans (Ranch Style brand with 5 g fiber per serving!!), sweet 1015 onions sliced, grape tomatoes cut in half, shredded Romaine lettuce, grated Pepper Jack cheese, and of course - sour cream. Everything in moderation however...it would not all fit otherwise!
I have always like whole grain breads, etc, so I really like the whole grain tortillas. I am sure that a spoon full of salsa would be great on this also, but I didn't have any.
Again another filling and satisfying meal!
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