Wednesday, June 23, 2010

Chicken and Green Beans with Tapenade

This is pretty much just what it sounds like, but it was SO good I had to mention it here. Ron is not even a fan of green beans that much, but he loved this. And it is beyond easy. It is also kindof funny that it is an all Trader Joe's recipe. Maybe I should send it to them lol. The exact products I used were:

TJs boneless skinless frozen thighs
TJs green beans (the kind that are already washed and ready to steam right in the bag
TJs black olive tapenade

I basically cooked up the chicken and green beans according to the package directions and then cut the chicken into smaller pieces. Then I tossed them both in a big bowl with enough tapenade to coat everything. Simple and delicious!

Monday, June 21, 2010

Bacon Wrapped Cornish Game Hens in the Crockpot

This is so easy and was so yummy!

Bacon Wrapped Cornish Game Hens in the Crockpot

Ingredients

2 cornish game hens, thawed

1 tsp kosher salt
1 tsp thyme
1 tsp rosemary
4 cloves of garlic
6 slices of bacon

Directions

In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Put 2 cloves of garlic each inside the cavities. Lower the birds into the
crockpot, breast side down. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.

Cover the
crockpot and cook on low for 6-8 hours, or on high for 4-5.

Discard the bacon before serving.



Asian Lettuce Wraps

Asian Lettuce Wraps

1 pound ground beef or turkey
1/4 teaspoon xanthan gum
2 cloves garlic, minced
2 tablespoons sesame oil
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 teaspoon pepper
1/4 cup sugar or can use xylitol or Splenda if watching carbs
14 ounce can bean sprouts, drained
2 green onions, chopped
Whole lettuce leaves for serving

In a large skillet, brown the ground beef; drain the fat. Stir the xanthan gum into the ground beef. Add all of the remaining ingredients except the green onions. Simmer about 10 minutes; stir in the green onions. To eat, put some meat in a lettuce leaf and wrap it up! Yum!

Tuesday, June 15, 2010

Tofu Veggie Loaf

Hmmm, this one I did follow exactly and it still didn't hold together! I don't eat much soy, but I figure it is OK from time to time. This was super tasty, so it will be on the exception list for sure!

Vegan Tofu Vegetable Loaf

Ingredients

1 lb firm tofu, drained
1/3 cup canola oil
2 carrots, quartered lenghtwise and chopped
2 celery ribs, quartered lenghtwise and chopped
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli, chopped into small pieces
2 garlic cloves, minced
2 tablespoons basil
2 tablespoons oregano
2 teaspoons salt
2 teaspoons black pepper, fresh ground
1 tablespoon canola oil

Directions

1. Preheat the oven to 350°F.
2. Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
3. In a food processor, combine the tofu, 1/3 cup oil and seasonings until well blended. It will resemble a thick paste.
4. Grease the inside of a loaf pan with a bit of oil.
5. In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
6. Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
7. Serve with vegan gravy if desired.

Curry Lentil Loaf

Well, I am going to have to admit I think this recipe could use some tweaking. HOWEVER, I used jicama instead of potato and almond flour instead of bread crumbs to cut down the carbs, so maybe it would have um, formed up better with potato. I still thought it was dang tasty. It just didn't hold its shape at all. Let me know what you think if you try it as written!

Curried Lentil Loaf
Ingredients

1-2 tablespoon vegetable oil
1 large carrot, grated
1 medium yellow onion, grated or minced
1 large potato, peeled and grated (I used jicama... interesting...)
1 small red bell pepper, minced
1 clove garlic, minced
2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season)
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
2 cups cooked brown lentils, drained and mashed slightly
2 tablespoons peanut butter
1/4 cup GF breadcrumbs (I used almond meal)
salt

Directions

1. Preheat the oven to 375 degrees.
2. Lightly spray a 9x5” loaf pan with non-stick cooking spray.
3. Heat oil in a large skillet over medium heat.
4. Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
5. Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
6, Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
7. Turn off heat and stir in the lentils. Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
8. Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
9. Taste and see if more salt is needed, then add mixture to the loaf pan.
10. Bake loaf until firm, about 40-50 minutes.
11It’s best to let the loaf sit for 15-20 minutes before serving.

Monday, June 14, 2010

Akasha's Birthday Cake



I was pretty impressed with how this came out and figured I would share!

1 cup of brown rice flour

1/2 cup of corn starch

1/2 cup of tapioca flour

1/4 cup potato starch

1 1/2 cups sugar

3/4 cup cocoa powder

1 1/2 ts baking soda

1/2 ts salt

1 1/2 cups almond milk (or you can use another milk sub)

1/2 cup oil

1 1/2 TB mild tasting vinegar

1 1/2 TB vanila

1/2 ts almond extract

Directions:
Preheat oven to 350 degrees F.

Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients except vinegar, and stir with a fork until no lump
s remain.

THIS IS VERY IMPORTANT: The vinegar needs to be the very, very last thing to add into the mix, otherwise it will go flat. literally, pour the batter into the pan, with the oven pre-warmed and ready to go, and THEN ADD VINEGAR. stir it with a fork while in the pan, and then throw it in the oven.

Pour into an 9 x 12 pan. No need to grease.

Bake for 35 minutes or until tests done.

This is usually served from the pan cut in squares. If you want to take it out of the pan, you'll have to grease and flour as it is a moist cake and wants to stick. Original recipe also called for 1/2 cup of baking cocoa powder (I used 1 cup and added a bit more moisture). It can even be mixed up and baked all in the same pan.

And for the frosting, I did this

1/2 cup Earth Balance butter substitute

2 cups powdered sugar

1 TB vanilla

2 TB almond milk

1/4 cup cocoa powder

dash of salt

Earth Balance should be at room temperature when being placed in bowl. Blend everything together until it is smooth. You can add in more almond milk to make it a bit smoother but not too much.

Tuesday, June 1, 2010

Black Bean, Butternut and Chipotle Chili

Black Bean, Butternut and Chipotle Chili

Ingredients

* 1/2 lb dried black beans (prepared as stated on package)
* 1 cup chopped onion
* 2-3 garlic cloves, minced
* 1/2 tablespoon cumin
* 1 tablespoon chili powder
* 1/2 teaspoon cinnamon
* 3-4 cups vegetable broth (use water or chicken broth instead if you like)
* 1 (28 ounce) can diced tomatoes
* 2 tablespoons tomato paste
* 1 chipotle chile in adobo
* 1 teaspoon adobo sauce
* 1 tablespoon honey, xylitol, molasses or sweetener of your choice...
* 1 lb butternut squash, cubes (weight after peeling and cutting, about 2 cups)
* 1 cup frozen corn
* cilantro (to garnish) (optional)

Directions

1. Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
2. Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste, chipotles, adobo sauce, and sweetener and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
3. Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
4. Mix in the frozen corn and cook 5 minutes until warmed through.
5. Ladle into bowls, with or without rice, and garnish with cilantro if desired.
6. *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.