Saturday, March 21, 2009

Meatball and Veggie Coconut Yum

This really was amazingly delicious! I had it over rice, but it almost had a stroganoff sense to it that had me thinking put it over rice noodles! Next time for sure! This is based on a recipe from an Atkins site that called for cream. I thought it would come out great with coconut milk, and wow did it ever. I made several changes, so what follows is my version. I am classifying this as low carb although the carb content on different cans of coconut milk seems to vary widely, so read labels if that is a concern for you!

1 pound ground turkey
1 egg
1 teaspoon dry minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped, 4 ounces
6 ounces fresh mushrooms, chopped, about 8 medium
1 stalk celery, chopped fine
1 TB canola oil or sesame oil
14 ounce bag frozen stir-fry vegetable mixture, thawed and drained *
1/2 cup chicken broth
1 can coconut milk
1 garlic clove, minced
2 tablespoons soy sauce
1 ts dried basil
Salt and pepper, to taste

Place first six ingredients in a medium bowl and mix with your hands until well blended and the egg no longer feels slimy. The original recipe said to roll into meatballs, but I found the mixture to be too sticky. I kindof just fiddled them with my fingertips into somewhat ballish shapes, and that worked out fine. Place on a large foil-lined and greased baking sheet. Bake at 375º 10-15 minutes or until firm and lightly browned.

In a large nonstick skillet, sauté the onion, mushrooms and celery over medium heat until very tender. Add the remaining ingredients except the meatballs and vegetable mixture. Bring to a simmer over medium-high heat, stirring frequently. Adjust the seasoning as needed then add the meatballs and vegetables. Bring back to a simmer and cook over low heat, uncovered, 20 minutes or until the vegetables are cooked to your liking.

* I used a mixture of broccoli, cauliflower and carrots. Really, any veggies would do, or even better, use fresh!

Tuesday, March 10, 2009

Raw Lasagna

Was writing this out for Angela, so thought I would toss it on here as well! I took this to a potluck once, and it got gobbled right up, with several folks asking for the recipe.

A bunch of fresh spinach leaves


1/2 to 1 jar of sun dried tomatoes, drained
2-3 fresh tomatoes
1/2 cup sliced mushrooms
1/2 cup fresh basil, chopped and well packed, or more to taste
oregano, to taste
salt, to taste
2 TB olive oil
1/2 cup soft, pitted dates
2 garlic cloves, crushed

1 cup pine nuts
1 cup macadamia nuts
2 garlic cloves, crushed
salt, to taste

3 TB cold-pressed olive oil

Marinara Sauce: Add to food processor sun dried tomatoes, fresh tomatoes, mushrooms, basil,
oregano, salt, 2 TB olive oil, dates, 2 garlic cloves and blend.

"Cheese": Put pine nuts and macadamia nuts in a food process or blender with salt and 2 cloves garlic and blend.

Layer in a glass lasagna pan: spinach leaves first, then the red marinara sauce, last the white nut cheese.
Do another layer. Drizzle 3 TB cold-pressed olive oil over the dish.

Variation: use thin zucchini slices for the noodles, squeezing on some lemon and drizzling olive oil to soften the zucchini.

Saturday, March 7, 2009

Wowzer Vegan Chocolate Pudding!

I have been wanting to try this ever since seeing it on Angela's blog. I finally had some just perfect avocados and gave it a whirl. OHMYWORD! It was amazing. And what a great recipe as it can easily be adapted to raw. I bet I could even use Splenda and make it for my husband. And what a bonus to have Orion eating all that avocado! ;)

4 avocados
1/2 cup unsweetened cocoa powder (not dutch processed) OR 1/2 cup carob powder
3/4 cup maple syrup OR honey OR agave nectar
1 teaspoon vanilla extract
1/2 teaspoon salt

Slice the avocados in half, remove the pit and scoop the flesh away from the skin.
Add to blender or food processor along with the other ingredients.
Process until smooth.
*Add water in 1 Tablespoon increments if needed to achieve a creamy consistency.

Variation 1: This pudding makes an excellent pie filling. Just line the bottom of a prepared pie crust with your favorite fruit. Bananas work very well. Spread the chocolate frosting on top of the fruit. Refrigerate before serving.

Variation 2: This pudding also makes a great frosting for cakes. Just spread like any other frosting onto your favorite cake.

Thaiish Chicken

I have to chuckle at my title as this has been a theme around here. Now keep in mind I used to be the queen of time consuming authentic ethnic cooking, but these days I am all about easy. So when I find these various recipes called Thai, Moroccan, etc. that are barely in the ballpark, we have been adding the "ish" to them. I had seen various versions of this and thought it sounded kindof odd, but I had some thighs to use up and figured I would try something new. I'm glad I did because everybody really liked it. I ran out of time to do it in the crockpot and just mixed the sauce together, poured it over the chicken and baked it in the oven. It sounds like it would have alot more sauce the slowcooker way, so I am excited to try it again!

8 bone-in chicken thighs, skin removed
3/4 cup salsa
1/4 cup natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon ginger, freshly grated
Salt, to taste
1/2 teaspoon xanthan gum, optional
1/4 cup peanuts, chopped, 1 1/2 ounces

2 tablespoons cilantro, chopped

Place the chicken pieces in a slow cooker.
Combine the remaining ingredients except the xanthan gum, peanuts and cilantro, adding salt to taste; pour over the chicken.
Cook on LOW about 4-5 hours or until the chicken is no longer pink in the center.
Remove the chicken from the slow cooker with a slotted spoon.
Skim the fat from the sauce and thicken with xanthan gum, if desired.
Pour the sauce over the chicken and sprinkle with peanuts and cilantro.

Friday, March 6, 2009

Shortbread Revisted

We made some shortbread cookies today. I put about 1/4 ts of almond extract in them and boy, were they yummy that way!

Monday, March 2, 2009

Peanut Butter and Jelly Chicken

I could have sworn I already put this recipe in here, but I didn't see it with a search, so what the heck. It is so good, it would deserve to be in here twice anyway! The name of this recipe does NOT do it justice. It is really more like a sweet and fruity Indian curry. Ron recently named it as what he wants for his "cheat meal", and I am happy to be revisiting it! This recipe also makes a great "dump" - just mix everything together in a plastic bag and freeze it until you need it!


* 8 chicken thighs
* 12 ounces apricot jam
* 1/4 cup creamy peanut butter
* 1/3 cup orange juice
* 1/3 cup apple juice
* 2 tablespoons balsamic vinegar
* 2 tablespoons lemon juice
* 4 garlic cloves, minced
* 2 teaspoons salt
* 2 teaspoons curry powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cardamom
* 1/2 teaspoon ground cumin


Preheat oven to 350°F.
Combine all ingredients except chicken in a bowl and mix until smooth.
Add chicken and mix.
Pour chicken mixture into a 2 quart casserole dish, and bake, uncovered for about 50 minutes, or until chicken is done.
Serve over hot rice.

It's All About Joe Tuscano Pasta

So what's with the name?! This is something I have been throwing together with all Trader Joe's ingredients. OK, so most of my recipes are mostly from scratch, but we all need something like this now and again, right? The sauce is probably enough for a whole bag of their rice pasta of your choice, but I usually make it with half a bag. It is much more sauce than pasta that way, but that is how I like it. :) You could probably add lots of other stuff to this. I put zucchini in some time, and I bet olives would be good.

1/2 pound ground turkey
1 garlic clove
1 can TJ's Tuscano pasta sauce
1/3 jar julienned sundried tomatoes or to taste
1 TB capers or to taste
pepper to taste
Rice pasta, cooked and drained

Brown the turkey with the garlic. Pour in the sauce and add the rest of the ingredients. Bring to a simmer and let it cook a bit to meld the flavors. That's it! Toss it with pasta and enjoy.